Name: Homemade Cauliflower Gnocchi
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
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)

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.

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.

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.

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.

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.

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.

6. Working 1 piece at a time, cut it in half again, then roll out a rope about 3/4 inch in diameter. Press it slightly with your hands, and slice each rope into ½-inch pieces.

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

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).

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, 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.

You’ll also love:

Cauliflower Gnocchi Video Tutorial

HUNGRY FOR MORE? Subscribe to my newsletter, and follow Cooktoria on Pinterest, Facebook, or Instagram for all the latest updates!