Ingredients & Substitutions
Here I explain the best ingredients for homemade cauliflower gnocchi, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Cauliflower – You can cut a whole head of cauliflower into florets, or simply buy precut cauliflower florets. Almond Flour – Trader Joe’s cauliflower gnocchi uses cassava flour, but I made mine with Wholesome Yum Blanched Almond Flour. I use it in almost all my baking recipes, because it’s super fine, so your baked goods don’t turn out gritty. It also gives these gnocchi their light, pillowy texture. Mozzarella Cheese – Perfect for binding ingredients without gluten. This dough will also come together using other mild, melty cheeses like provolone, Monterey Jack, cheddar, or Gouda, but the flavors will be stronger. I prefer mozzarella, which is more neutral. Olive Oil – For frying the gnocchi. Feel free to substitute with avocado oil, extra virgin olive oil, or any other oil you prefer. Sea Salt
How To Make Cauliflower Gnocchi
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Place the cauliflower gnocchi in an airtight container and store in the fridge for up to 3 days. Reheat: Warm in a skillet over medium heat with a bit of olive oil or butter, stirring occasionally, until they are heated through and regain some crispness. Freeze: Spread them in a single layer on a parchment-lined baking sheet and flash freeze until solid. (This prevents them from sticking together.) Once frozen, transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. You can try thawing in the fridge overnight, but I had better luck just baking from frozen and then briefly frying to crisp up.
Serving Suggestions
There are so many different options, but here are my go-to ways to serve this dish. Making cauliflower gnocchi can be a fun and rewarding process. I find it relaxing to turn on some music and form the individual pieces! Here are my top tips to ensure your gnocchi turns out great:
Drain the cauliflower well after steaming. Excess moisture can make the dough too sticky and hard to work with. You could also use a cheesecloth or a clean kitchen towel and squeeze out as much water as possible. Briefly freeze the dough if it’s too sticky or soft. Just pop it in the freezer for 5-10 minutes, and it becomes easier to handle and shape. I’ve made this cauliflower gnocchi recipe several times, and sometimes this is necessary, while other times it was fine without this step. It depends on the temperature and humidity in your kitchen, as well as the moisture content in the cauliflower. Mix the dough well. There shouldn’t be any streaks of mozzarella visible. Make all the gnocchi the same size. This ensures even cooking. I like to use a small cookie scoop, which makes uniform pieces, and the process goes faster, too. Cook in batches if needed. For both the baking step and the frying step, overcrowding can lead to uneven cooking. Plus, overlapping when frying can cause the gnocchi to stick together and prevents them from getting that nice, crispy exterior — which is the best part! Do not boil. Unlike frozen gnocchi you’d buy at TJs, this recipe will fall apart if you try to boil it. Trust me, I tried!
Simple – My favorite way to serve cauliflower gnocchi is simply with some olive oil and a sprinkle of fresh parsley (pictured above). Sometimes I like to add a little parmesan cheese and black pepper as well. Sauces – You can use the same sauces you’d use for other types of pasta, such as a classic marinara sauce (or other tomato sauce), creamy Alfredo, or herby pesto sauce (I like to make pesto chicken for a complete meal). It makes a yummy vegetarian meal if that’s your thing (not usually mine, sorry!), or add some grilled chicken for extra protein. Italian-Inspired Dishes – I like to make ones with creamy sauces, like my chicken marsala, shrimp scampi, marry me chicken, or Tuscan salmon, and drizzle extra sauce on top of the gnocchi.
More Cauliflower-Based Recipes
Cauliflower can make an unexpected starch swap in so many recipes. Here are some of my other favorite ways to use it:
My Favorite Tools For This Recipe
Baking Sheet – These are my go-to baking sheets because they really last, so I don’t have to keep replacing them. Steamer Basket – This one is universal, so you can fit it into any size pot that you have on hand. Food Processor – I use it several times a week! Whether I’m blending dips, chopping veggies, or making dough, this one does it all. Large Skillet – I use it daily! It’s easy to clean and creates a nice sear on the gnocchi.
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