Name: Cauliflower Gnocchi
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Ingredients: For the Gnocchi; 8 cups cauliflower florets (about 28 ounces or 1 large head); ½ teaspoon salt; 5 tablespoons olive oil, divided, plus a little extra to grease a baking sheet; 1 cup cassava flour, plus a little extra to dust your work area; ½ cup potato starch; Fried whole sage leaves (see my Butternut Squash Hummus recipe for the full how-to); Parmesan cheese or your favorite dairy-free cheese alternative (or you can omit this completely if desired); Fresh chopped parsley

Mains

Cauliflower Gnocchi

Author: Mary DiSomma

I love gnocchi. These pillowy little nuggets are such a treat! My daughter Rebecca is gluten-intolerant, so whenever I make gnocchi, I swap out the flour for other ingredients. In this case, I’m using cauliflower and cassava flour instead.

This homemade cauliflower gnocchi recipe is perfect for anyone who loves pasta but wants it gluten-free. What’s nice about this recipe is that there are no extra steps or hard-to-find swaps. It comes together just as easily as regular gnocchi. The cauliflower florets are steamed, strained, and slightly cooled. When cool enough to handle, place the steamed florets in cheesecloth so you can squeeze out as much water as possible. This is an essential step, so don’t skip it! The steamed cauliflower is placed in a food processor where it is pulsed to form a rice-like consistency. The processed cauliflower is then mixed by hand with cassava flour (which comes from a root vegetable—more on that below) to form the perfect gluten-free gnocchi dough. These gnocchi go great with so many different sauces. Make sure to read until the end to get all my best recommendations!

Cauliflower Gnocchi

This homemade gluten-free cauliflower gnocchi recipe makes a wonderful dinner to share with friends and family. It does take some time to form the gnocchi—having a friend help out can be a lot of fun!

Yield: 4
Prep Time: 40 minutes 40 min
Cook Time: 25 minutes 25 min
Total Time: 1 hour 5 minutes 1 hr 5 min

Ingredients

For the Gnocchi

8 cups cauliflower florets (about 28 ounces or 1 large head)
½ teaspoon salt
5 tablespoons olive oil, divided, plus a little extra to grease a baking sheet
1 cup cassava flour, plus a little extra to dust your work area
½ cup potato starch

For the Toppings

Fried whole sage leaves (see my Butternut Squash Hummus recipe for the full how-to)
Parmesan cheese or your favorite dairy-free cheese alternative (or you can omit this completely if desired)
Fresh chopped parsley

Instructions

First you’ll need to steam the cauliflower florets: Add about 2 inches of water into a large pot. Place a steamer basket into the pot. Cover with a lid and bring the water to a simmer over high heat.
Add the cauliflower florets and steam them until fork tender, about 12 to 15 minutes. Strain the steamed cauliflower in a strainer over the kitchen sink. When the cauliflower is cool enough to handle, place it in a large piece of cheesecloth and squeeze out as much water as possible. You should get about 2½ cups of cauliflower after you are done squeezing. It is very important to get as much water out of the cauliflower as you can!
Place the cauliflower, salt and 3 tablespoons of olive oil in a food processor. Pulse in spurts until the puree feels smooth between your fingers. The mixture should not be completely smooth but it should be finer than a traditional cauliflower rice.
In a medium bowl, whisk together the cassava flour and potato starch. Add the pureed cauliflower and, using a fork, mix to combine. You want to mix until the starches are just combined. Then, gently knead the dough until it comes together and can be rolled out.
Turn the dough out onto a work surface that has been lightly dusted with cassava flour. Knead the dough a few times. It should be smooth, soft and slightly tacky to the touch. Be careful not to overwork the dough—a softer dough means you will have a tender gnocchi!
Now it’s time to shape the gnocchi. Line a baking sheet with parchment paper. Using a bench scraper, divide the dough into 8 equal parts. Gently roll one piece of dough into a log that is about ¾-inch thick. Cut the log into ¾ -inch pieces.
If you don’t want to try the traditional method of making ridges in your gnocchi, you can pinch the pieces in the center with your fingers to make a small indentation. But for me, I like to use a gnocchi board. Using a firm yet gentle touch, roll the pieces over the gnocchi board (or the back of a fork) and place them on the prepared sheet pan.
To cook the gnocchi: Lightly oil a baking sheet with olive oil. Bring a large pot of water to a boil in a medium pot. Lightly salt the water once it has boiled. Carefully add the gnocchi and cook until they float to the surface, about 3 minutes. You may need to do this in 2 batches. Use a slotted spoon to scoop out the gnocchi and drain them. Transfer the cooked gnocchi to the lightly greased sheet pan. The cooled gnocchi can be kept on the pan and covered loosely with plastic wrap. They can be refrigerated overnight if needed.
When you’re ready to serve your gnocchi, heat 2 tablespoons of olive oil in a large nonstick sauté pan over medium heat. Cook the gnocchi in a single layer, but avoid letting them touch one another. Again, you may need to do this in batches depending on the size of your pan.
Turn the gnocchi a few times throughout the sauté process so they are completely golden brown (about 6 to 7 minutes). Repeat this process, adding more olive oil as needed, until all the gnocchi are sautéed and crispy.
Place the crispy gnocchi in one large bowl or individual serving bowls. Garnish with Parmesan cheese or a vegan-friendly alternative, Italian parsley and some of the crispy sage leaves. Enjoy!

View Mary's Tips

Ingredient Tips

Cassava flour is a gluten-free substitute for wheat flour. It’s made from cassava, also known as yuca (not to be confused with yucca). The yuca plant is used for its roots—they yield a vegetable similar in shape to sweet potato. Cassava has a very light nutty flavor and a fine, smooth texture—perfect for making gnocchi!

Don’t let the word flour fool you: There is NO gluten in this recipe. The yuca plant is completely gluten-free. Native to South America and the Caribbean, it is used in all sorts of breads, cakes, fritters, and desserts. Cassava flour is used to make boba (the chewy round pearls found in boba teas), and its root is used in soups and stews like you would use a potato. You can find this ingredient online and in most larger grocery stores.

Preparation + Preservation Tips

Heat up about ¼-inch neutral oil in a saucepan till the oil starts shimmering. Then place fresh sage leaves in the oil in a single layer for about 30 seconds till they crisp. Place the fried sage leaves on a paper towel and you can save the oil for drizzling over many dishes. Check out my Vegan Dairy-free Butternut Squash Hummus Appetizer Recipe for a more detailed how-to!

Vegan and Dairy-free Butternut Squash Hummus Appetizer➝

The star of this recipe is the cauliflower gnocchi, so I don't like to overpower the dish with a heavy sauce or tomato-based sauce. My favorite way to serve cauliflower gnocchi is with the simple sage butter included in the recipe below, but my other go-to toppings are roasted or sautéed vegetables. Roasted butternut squash cubes are wonderful, and so is a mixture of roasted or sautéed wild mushrooms. Check out my Wild Mushroom Risotto recipe for tips on making a great topping of sautéed wild mushrooms for your gnocchi.

Wild Mushroom Risotto with Shiitake, Crimini, and Oyster mushrooms➝

Extra Tips

Gluten-Free Chicken Alfredo Stuffed Spaghetti Squash➝

Vegan, Gluten-Free Cauliflower Tabbouleh Salad with Homemade Cauliflower Rice➝

Gluten-Free Fall Vegetable Casserole Recipe with Vegan Variation➝

Mary’s Super-Easy Gluten-free Crunchy Asian Coleslaw➝

Wintry Gluten-free White Bean and Ham Soup➝

Vegetarian Gluten-free Potato Corn Chowder➝

Eggplant Parmigiana Recipe with Homemade San Marzano Tomato Sauce➝

How to Make Eggplant Parmesan Dip➝