This Homemade Cauliflower Gnocchi is a healthy and easy recipe, which is made with fresh cauliflower and just a little flour. It’s the perfect low-carb alternative to traditional potato gnocchi, ready in under an hour.
Jump to RecipeHomemade Cauliflower Gnocchi Ingredients
A simple, wholesome list for a guilt-free version of a classic.
- 1 medium to large head of cauliflower (to yield 4-5 cups of florets)
- 2/3 cup of all-purpose flour (or a 1-to-1 all-purpose gluten-free flour mix)
- ½ teaspoon salt
- Olive oil, for cooking
- For Serving (optional): Marinara sauce, fresh herbs, shaved Parmesan cheese
How To Make Homemade Cauliflower Gnocchi
A step-by-step guide to this surprisingly simple, healthy dish.
- Process and Cook the Cauliflower: Cut the cauliflower into florets. Place them in a food processor and pulse until the texture resembles fine crumbs or “snow.” Transfer the cauliflower snow to a microwave-safe bowl, cover with a paper towel, and microwave for 5 minutes.
- Squeeze Out ALL Moisture: Spread the cooked cauliflower on a clean kitchen towel to cool slightly. Once it’s cool enough to handle, wrap the cauliflower in the towel and, over a sink, squeeze and wring out every last drop of water and liquid. This step is crucial.
- Make the Gnocchi Dough: Place the very dry cauliflower back in the food processor and blend until it starts to become creamy. Sprinkle in the flour and salt, and blend again until a sticky dough comes together.
- Shape the Gnocchi: Transfer the dough to a well-floured workspace. Divide it into 4 equal sections. Roll each section into a long rope, about 1-inch thick. Use a sharp knife or a bench scraper to cut the ropes into small, ½-inch square “pillows.”
- Cook the Gnocchi: You can cook the gnocchi in one of three ways:
- To Boil (softest): Cook in a large pot of boiling salted water until they float to the top, about 3-4 minutes.
- To Roast (crispy): Toss with olive oil and roast on a baking sheet at 425°F for about 25-30 minutes, flipping halfway, until golden and crispy.
- To Sauté (best texture): Heat olive oil in a nonstick skillet over medium heat. Add the gnocchi in a single layer and cook for about 5 minutes per side, until golden brown and crisp.
Recipe Tips
For the best, non-gummy cauliflower gnocchi every time.
- How do I keep my gnocchi from being gummy? The single most important step is squeezing all the moisture out of the cooked cauliflower. When you think you’re finished, squeeze it again! Any excess water will make the dough sticky and require more flour, leading to a gummy, floury taste.
- Why is my dough so sticky? The dough is naturally very sticky. Resist the urge to add more flour into the dough itself, as this will make the gnocchi dense. Instead, use a little extra flour on your hands and your work surface when you are rolling and cutting the dough.
- Can I make these ahead of time? Yes, this is the perfect recipe for making ahead and freezing! After cutting the gnocchi, place them in a single layer on a baking sheet and freeze for one hour until solid. Then, transfer the frozen gnocchi to a freezer-safe bag. They will keep for several months.
- What’s the best way to cook them? For the best texture that’s closest to the popular Trader Joe’s version, the sauté or roast methods are recommended as they create a delicious, crispy exterior. A popular method is to boil them first for just a minute, then drain and pan-sear them until golden.
What To Serve With Cauliflower Gnocchi
Perfect pairings for this versatile and healthy dish.
Cauliflower gnocchi is a fantastic blank canvas. It’s delicious served with:
- Your favorite marinara or tomato sauce and a sprinkle of Parmesan
- A classic basil or lemon pesto
- A simple brown butter and sage sauce
- Tossed with roasted vegetables like broccoli and bell peppers
How To Store Cauliflower Gnocchi
Keeping your homemade gnocchi fresh.
- Refrigerate: It’s best to freeze uncooked gnocchi as they can become sticky in the fridge. Cooked leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freezing the uncooked gnocchi is the best method for storage. Cook them directly from frozen using your desired method, adding a few extra minutes to the cooking time.
Trader Joe’s Cauliflower Gnocchi Nutrition Facts
An estimated guide per serving.
- Calories: 150 kcal
- Carbohydrates: 25 g
- Protein: 6 g
- Fat: 2 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It has a similar soft, pillowy texture, but the flavor is different. It has a mild, slightly nutty flavor from the cauliflower rather than the starchy taste of potato. When pan-seared until crispy, it’s absolutely delicious in its own right.
A food processor is highly recommended for getting the cauliflower to a fine, snow-like texture and then for making a smooth dough. If you don’t have one, you can use the fine side of a box grater for the cauliflower, and then mix the dough by hand, though it will be more difficult to get a creamy consistency.
Yes, as the recipe suggests, a good quality all-purpose 1-to-1 gluten-free flour blend works very well as a substitute for the all-purpose flour.
Try More Recipes:
- Trader Joe’s Argentinian Shrimp Recipe
- Trader Joe’s Lemon Pasta Recipe
- Trader Joe’s Lemon Pesto Recipe
Trader Joe’s Cauliflower Gnocchi Recipe
Course: Side DishCuisine: Italian-AmericanDifficulty: Easy4
servings25
minutes10
minutes150
kcalAn easy, healthy, homemade copycat of the famous Trader Joe’s Cauliflower Gnocchi. These soft, pillowy dumplings are low-carb, gluten-free friendly, and delicious pan-seared until crispy.
Ingredients
1 medium head of cauliflower (4-5 cups of florets)
2/3 cup all-purpose flour (or 1-to-1 GF blend)
½ teaspoon salt
Olive oil, for cooking
Directions
- Pulse the cauliflower florets in a food processor until they look like snow.
- Microwave the cauliflower snow in a covered bowl for 5 minutes. Spread on a towel to cool.
- Once cool, wrap the cauliflower in the towel and squeeze out ALL excess liquid. This step is crucial.
- Return the dry cauliflower to the food processor and blend until creamy. Add the flour and salt and blend until a sticky dough forms.
- On a floured surface, divide the dough into 4 sections. Roll each into a 1-inch thick rope.
- Cut each rope into ½-inch gnocchi pieces.
- Cook as desired: boil until they float (3-4 mins), roast at 425°F until golden (25-30 mins), or pan-sear in olive oil for 5 minutes per side until crisp.
- Serve immediately with your favorite sauce.
Notes
- Squeezing the cauliflower completely dry is the most important secret to a perfect, non-gummy gnocchi.
- The dough is meant to be sticky; use floured hands and a floured surface to handle it.
- Uncooked gnocchi can be frozen for a quick and easy future meal; cook them directly from frozen.
- For the best texture, pan-searing or roasting the gnocchi is highly recommended.
