Today I’ll be showing you step-by-step how to make super easy, 2 ingredient cauliflower gnocchi. This recipe also happens to be vegan, gluten-free, and much lower in carbs than traditional gnocchi!
Gnocchi, those delightful Italian dumplings, have taken on a healthier twist with the introduction of cauliflower as a star ingredient. This two-ingredient cauliflower gnocchi recipe brings together the richness of tradition and the goodness of veggies in a harmonious culinary masterpiece. Let’s dive into the world of this easy-to-make, flavorful dish that’s bound to become a new favorite at your table.
Cauliflower, the versatile cruciferous vegetable, serves as the foundation for these gnocchi. Its mild flavor and impressive nutritional profile make it an excellent choice for this innovative twist on classic gnocchi. With fewer carbohydrates and calories than traditional potato-based gnocchi, cauliflower gnocchi offers a guilt-free indulgence.
If you’re based in the US, I’m sure you’ve seen the Trader Joe’s Cauliflower Gnocchi. And if you’re not based in the US, I’m sure you’ve probably seen it all over social media once or twice (or maybe 300 times like I have)!
Table of Contents
INGREDIENTS YOU NEED FOR THE 2 INGREDIENT CAULIFLOWER GNOCCHI
You will need the following ingredients listed below to make the homemade cauliflower gnocchi (the exact measurements, nutrition information and full recipe are in the printable recipe card below):
- Head of cauliflower – cauliflower florets or cauliflower rice will also work.
- Cassava flour – the power of cassava flour is incredible, it truly acts similar to wheat flour.
- Optional – your favorite sauce, parmesan cheese, lemon juice, nutritional yeast, sea salt, marinara sauce, etc.
HOW TO MAKE
PREPARE THE CAULIFLOWER – preheat the oven to 425 degrees F. Add the 4 cups of cauliflower to your food processor and pulse.
Don’t worry about leaving the pieces too big or too small. The cauliflower will get added back to the food processor later on to puree!
COOK CAULIFLOWER TILL TENDER – add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
SQUEEZE OUT EXCESS MOISTURE FROM CAULIFLOWER – let the cauliflower cool. This is important or you will burn your hands in the next step.
Transfer the cauliflower to a clean thin dish towel, or nut milk bag, and squeeze out the excess water into a bowl.
MAKE DOUGH – transfer the squeezed cauliflower back to the food processor. Add the cassava flour and blend until the dough forms into a ball.
DIVIDE INTO 4 – transfer the dough to a lightly floured surface and shape into a ball. Then cut into 4 equal parts.
ROLL OUT “LOGS” OF DOUGH – roll out each piece of dough until they are all approx 2cm wide each.
CUT INTO PIECES – cut each log into equal bite-size pieces, approximately 1-inch pieces.
BOIL – add the gnocchi to a boiling pot of water. Once the gnocchi has risen to the top of the water (approx 1-2 minutes), they are ready to be removed with a slotted spoon and transferred to the oven!
BAKE AND SERVE WITH FAVOURITE SAUCE – bake at 425F for 15-20 minutes or until golden brown, flipping halfway through. DISCLAIMER – I could NOT stop eating these straight from the pan.
You can also try the pan-fry method over medium-high heat if you like them a little more crisp. Or in the air fryer in a single layer to crisp up as well.
They pair so well with my Vegan Homemade Pesto.
A FEW THINGS TO KEEP IN MIND
First off, and this is important, there definitely is a cauliflower taste. I wouldn’t say this is cauliflower in disguise.
This is a gluten-free, vegan, low carb, and paleo gnocchi recipe, it will not taste the same as a gluten-filled potato recipe with potato starch.
Next, the texture is different from regular gnocchi, but I think it’s SO GOOD. The Trader Joe’s version is a little more sticky and chewy than your classic gnocchi.
I actually love the texture and prefer it to real glutinous potato gnocchi now. This recipe has the same texture as the tj’s cauliflower gnocchi.
CAN YOU SUBSTITUTE OTHER FLOURS IN THIS RECIPE?
The only flour I would recommend substituting 1:1 is all-purpose gluten-free flour. So if you are not celiac or gluten-free, all-purpose flour should work fine!
This is one of my favourite recipes to date. I’m not a huge pasta person, because of the way it makes me feel after I consume it.
This 2 ingredient cauliflower gnocchi did not leave me feeling lethargic or sluggish at all, and is a lot lower in carbohydrates compared to most other pastas.
CAN I FREEZE THIS DELICIOUS RECIPE?
Yes, you can freeze uncooked cauliflower gnocchi. Place them on a baking sheet lined with parchment paper, freeze until firm, and then transfer to a freezer bag. Cook directly from frozen when ready to use.
WHAT SAUCES WORK WELL WITH THIS CAULIFLOWER GNOCCI?
Cauliflower gnocchi pairs well with a variety of sauces such as marinara, pesto, garlic butter, creamy alfredo, or even a simple olive oil and herb drizzle.
IS CAULIFLOWER GNOCCHI LOWER IN CARBS THAN TRADITIONAL POTATO GNOCCHI?
Yes, this 2 ingredient cauliflower gnocchi contains fewer carbs and calories compared to traditional potato-based gnocchi, making them a popular option for those looking to reduce carb intake.
Other Gluten-Free Recipes You May Want To Try!
- Sweet Potato Gnocchi
- Easy Baked Brie With Jalapeno Apricot Jam
- KFC Style Popcorn Chicken (Vegan)
- Pepperoni Pizza Dip
- Big Mac Salad Bowl
- Big Mac Smash Burger Tacos
- 4 cups cauliflower, minced (amount a half of a small head)
- ¾ cup cassava flour
- Preheat oven to 425F.
- Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
- Let the cauliflower cool. Transfer the cauliflower to a clean thin dish towel, or nut milk bag, and squeeze the excess water into a bowl.
- Transfer the squeezed cauliflower to a food processor. Add the cassava flour and blend until the dough forms into a ball.
- Transfer the dough to a lightly floured surface and shape into a ball. Then cut into 4 equal parts.
- Roll out the 4 logs of dough till they are approx 2cm wide each.
- Slice into approximately 1 inch pieces.
- Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 1-2 minutes, then remove with a slotted spoon.
- Transfer the gnocchi to a lined baking sheet. Coat with 2 tbsp oil (something with a high smoking point like avocado oil, grapeseed oil, or canola oil.)
- Bake for 15-20 minutes, flipping the gnocchi after 10 minutes.
- Serve with whatever sauce you desire! I love it with the @hotforfood spicy nacho cheese sauce or homemade pesto!
Serve with your favorite sauce or my Homemade Vegan Pesto,
Serving Size:1 grams
Amount Per Serving: Calories: 228Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 52mgCarbohydrates: 51gFiber: 8gSugar: 7gProtein: 6g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
IF YOU TRIED THIS FLUFFY GNOCCHI PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…