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    Home » Dinner

    Homemade Cauliflower Gnocchi (VIDEO)

    Mar 13, 2023 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    Learn how to make Cauliflower Gnocchi from scratch! Follow my simple photo/video instructions and make these yummy gnocchi for dinner tonight.

    Cauliflower Gnocchi on a plate

    I absolutely love these Cauliflower Gnocchi and I have a feeling you will, too! There are so many ways to serve these, and they can be frozen and used when you are in a rush. Below, I’ll share all the tips and tricks I know about making Cauliflower Gnocchi, to make sure you enjoy every single bite.

    Having a toddler in the house always encourages me to try new veggie-loaded recipes. That’s why I decided to turn my childhood favorite, potato gnocchi, into cauliflower gnocchi. My whole family agreed that they taste amazing and this recipe has become a staple.

    Cauliflower Gnocchi Video Tutorial

    The Ingredients

    Cauliflower. I like boiling the cauliflower the night before I plan on making the gnocchi. That way it will save time and get these beauties on my dinner table much faster.

    Flour. I use plain all-purpose flour. It does the job well.

    Eggs.

    Salt & Pepper. Besides these simple seasonings, you can add some dried herbs, such as rosemary, thyme, or mint, if desired.

    Butter. I use butter to brown the gnocchi on the skillet after they are boiled. You can use Marinara, Alfredo, Pesto, Bechamel, or Vodka Sauce instead.

    That's it! What a short ingredient list! Let's start cooking!

    How to Make Cauliflower Gnocchi

    1. Boil cauliflower florets for about 15 minutes, until very soft. Cool completely.

    boiling cauliflower in a pot

    2. If using a potato masher: first, make sure you have a potato masher with holes. The wire ones will not work here. Place the cauliflower florets into a medium bowl and mash until smooth.

    mashing cauliflower into puree

    If using a food processor: place the cauliflower into the food processor and pulse until smooth. It should take about 1 minute.

    3. Bring a large pot of lightly salted water to a boil.

    4. To the pureed cauliflower, add the eggs, flour, salt, and pepper. Start mixing it all together with your hands, until a dough forms.

    making the dough for the gnocchi

    5. Transfer the dough to a lightly floured surface and knead for 3-4 minutes, adding more flour if the dough feels too soft. Shape the dough into a ball, then cut it into 4 equal pieces.

    dividing the dough into four pieces

    6. Working 1 piece at a time, cut it in half again, then roll out a rope about ¾ inch in diameter. Press it slightly with your hands, and slice each rope into ½-inch pieces.

    cutting the cauliflower gnocchi

    7. Place the gnocchi into the boiling water. Stir gently. Once the gnocchi float to the surface, cook for 1 more minute.

    boiling the gnocchi

    8. Drizzle them with melted butter and serve. Or melt the butter in a large skillet. Add two springs of rosemary and cook for 30 seconds. Then, add the cooked gnocchi. Fry for about 5 minutes, until the gnocchi turn golden. You can also serve these gnocchi with your favorite sauce instead (read more in the “How to Serve Gnocchi” section).

    frying cauliflower gnocchi in butter
    Cauliflower Gnocchi browned in butter

    How to Freeze Gnocchi

    These gnocchi freeze well. It is best to freeze them uncooked as soon as they are made. Arrange the gnocchi in a single layer on a baking sheet and place them in the freezer. Freeze until solid, about 2-3 hours. Gather the frozen gnocchi and place them into resealable freezer bags. Store for up to 2 months.

    How to Serve Cauliflower Gnocchi

    Here are some ideas on how to serve these delicious gnocchi:

    • Freshly boiled with melted butter. Just toss the gnocchi with melted butter and you are all set! You can serve them with some sour cream on the side.
    • With caramelized onions. In Ukraine, we cook the onions in butter and oil, until they are golden and soft, and toss the gnocchi in this goodness. It’s very tasty!
    • Sear them in butter. You can brown them in butter just like I did. I like to fry the gnocchi a bit because this adds some extra flavor, texture, and color. Feel free to add some fresh rosemary, thyme, or sage to the butter.
    • With your favorite sauce. Toss the gnocchi in Marinara, Spicy Meat Sauce, Alfredo, Pesto, Bechamel, or Vodka Sauce.
    Cauliflower Gnocchi on a white plate with cauliflower florets on a background

    Helpful Tips

    Skip the fork! Traditionally, Italian homemade gnocchi are pressed on a fork to give them a fancy shape. Because the cauliflower dough is a bit softer than potato dough, you might find this hard to do. To save time and effort, leave them as cute little pillows.

    Have the water ready. I suggest starting to boil the water for the gnocchi right before you start making the dough. This way, when you are done cutting the gnocchi, the water will be boiling and you’ll be able to cook them right away.

    Adjust the flour. The exact amount of flour will vary depending on the flour used, how well your cauliflower is mashed, and even the humidity in your kitchen, so you may need to alter the amount, if necessary. The goal is to add enough to hold the dough together, but not so much as to cause the gnocchi to become heavy.

    Don’t overcook. If your gnocchi cook for too long, they can absorb too much water and become dense and chewy. Cook the gnocchi for about 1 minute after they rise to the surface.

    Cauliflower Gnocchi in the skillet

    You'll also love:

    • Fried Cauliflower
    • Basic Cauliflower Fritters
    • Broccoli Fritters
    • Cauliflower Steaks
    • Dish Cauliflower Pizza Crust

    Homemade Cauliflower Gnocchi

    Tania Sheff
    Learn how to make Cauliflower Gnocchi from scratch! Follow my simple photo/video instructions and make these yummy gnocchi for dinner tonight.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 25 minutes mins
    Total Time 50 minutes mins
    Course Main Dish
    Cuisine Italian
    Servings 4 servings
    Calories 484 kcal

    Ingredients
      

    • 1 lb. cauliflower florets
    • 2 eggs
    • 4 cups flour, divided
    • 1 tsp. salt
    • 1 tsp. pepper
    • 3 tbsp. butter
    • 2 sprigs fresh rosemary optional

    Instructions
     

    • Boil cauliflower florets for about 15 minutes, until very soft. Cool completely.
    • If using a potato masher: first, make sure you have a potato masher with holes. The wire ones will not work here. Place the cauliflower florets into a medium bowl and mash until smooth.
      If using a food processor: place the cauliflower into the food processor and pulse until smooth. It should take about 1 minute.
    • Bring a large pot of lightly salted water to a boil.
    • To the pureed cauliflower, add the eggs, flour, salt, and pepper. Start mixing it all together with your hands, until a dough forms.
    • Transfer the dough to a lightly floured surface and knead for 3-4 minutes, adding more flour if the dough feels too soft. Shape the dough into a ball, then cut it into 4 equal pieces.
    • Working 1 piece at a time, cut it in half again, then roll out a rope about ¾ inch in diameter. Press it slightly with your hands, and slice each rope into ½-inch pieces.
    • Place the gnocchi into the boiling water. Stir gently. Once the gnocchi float to the surface, cook for 1 more minute.
    • Drizzle them with melted butter and serve. Or melt the butter in a large skillet. Add two springs of rosemary and cook for 30 seconds. Then, add the cooked gnocchi. Fry for about 5 minutes, until the gnocchi turn golden. You can also serve these gnocchi with your favorite sauce instead (read more in the “How to Serve Gnocchi” section).

    Notes

    HOW TO SERVE CAULIFLOWER GNOCCHI

    Here are some ideas on how to serve these delicious gnocchi:
    • Freshly boiled with melted butter. Just toss the gnocchi with melted butter and you are all set! You can serve them with some sour cream on the side.
    • With caramelized onions. In Ukraine, we cook the onions in butter and oil, until they are golden and soft, and toss the gnocchi in this goodness. It’s very tasty!
    • Sear them in butter. You can brown them in butter just like I did. I like to fry the gnocchi a bit because this adds some extra flavor, texture, and color. Feel free to add some fresh rosemary, thyme, or sage to the butter.
    • With your favorite sauce. Toss the gnocchi in Marinara, Alfredo, Pesto, Bechamel, or Vodka Sauce.

    HELPFUL TIPS

    Skip the fork! Traditionally, Italian homemade gnocchi are pressed on a fork to give them a fancy shape. Because the cauliflower dough is a bit softer than potato dough, you might find this hard to do. To save time and effort, leave them as cute little pillows.
    Have the water ready. I suggest starting to boil the water for the gnocchi right before you start making the dough. This way, when you are done cutting the gnocchi, the water will be boiling and you’ll be able to cook them right away.
    Adjust the flour. The exact amount of flour will vary depending on the flour used, how well your cauliflower is mashed, and even the humidity in your kitchen, so you may need to alter the amount, if necessary. The goal is to add enough to hold the dough together, but not so much as to cause the gnocchi to become heavy.
    Don’t overcook. If your gnocchi cook for too long, they can absorb too much water and become dense and chewy. Cook the gnocchi for about 1 minute after they rise to the surface.

    Nutrition

    Calories: 484kcalCarbohydrates: 78gProtein: 15gFat: 12gSaturated Fat: 7gCholesterol: 106mgSodium: 624mgPotassium: 486mgFiber: 5gSugar: 3gVitamin A: 396IUVitamin C: 55mgCalcium: 59mgIron: 5mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    Filed Under: All Recipes, Dinner, Lunch, Pasta, Side dish, Vegetarian

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    Comments

    1. Cate says

      April 30, 2020 at 9:56 am

      Has anyone tried this with almond flour?

      Reply
    2. Jeesica says

      August 08, 2019 at 8:12 pm

      5 stars
      I tried these and I find that frying is unnecessary. They taste so good without frying. My sister also loved these. Thanks!

      Reply
      • Tania Sheff says

        August 08, 2019 at 11:02 pm

        Hi Jessica! I often eat these without frying, too. Just a drizzle of melted butter, and they are good to go. 🙂

        Reply
    3. Jess says

      July 25, 2019 at 12:36 pm

      5 stars
      These took a bit to prepare, but my family liked them! I served them with Alfredo sauce. Thank you!

      Reply
      • Tania Sheff says

        July 25, 2019 at 12:37 pm

        I am so glad to hear you liked them, Jess! Thanks!

        Reply

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