Hey there my friend 
. Let me tell you something—once you try this homemade cauliflower gnocchi, you may never want the store-bought one again. It’s soft, chewy, and made with just a few simple ingredients. The best part? It’s healthier than regular gnocchi, and I’ve got a few tricks to make sure it turns out perfect every time.
Utensils You Need
You don’t need fancy kitchen gadgets for this. Just a few basic tools:
- A large pot
- A colander
- A food processor or blender
- A mixing bowl
- A clean kitchen towel or cheesecloth
- A fork or potato masher
- A non-stick pan
- A sharp knife or bench scraper
Important Info
- Servings: Makes about 4 servings
- Estimated Cost to make this recipe: Around $5
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
- Calories per serving: About 150
- Cook method: Boiling + Pan-frying (optional)
- Season: Perfect for all seasons
- Courses: Main Course, Side Dish
- Cuisine: Italian-inspired
- Diets: GlutenFreeDiet, LowCalorieDiet, VegetarianDiet
How to Make Homemade Cauliflower Gnocchi
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 medium head of cauliflower (about 4 cups, chopped)
- ½ teaspoon salt
- 1 cup cassava flour (or all-purpose flour)
- ¼ cup grated Parmesan (optional, but adds flavor)
- ½ teaspoon garlic powder
- 1 egg (or flax egg for vegan)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Cassava flour | Almond flour or all-purpose flour |
| Parmesan cheese | Nutritional yeast |
| Egg | Flax egg (1 tbsp flaxseed + 3 tbsp water) |
Instructions
- Steam the cauliflower. Chop the cauliflower into small pieces and steam until very soft, about 10 minutes. Drain well.
- Remove excess moisture. Place the cooked cauliflower in a clean kitchen towel and squeeze out as much water as possible. This step is key to getting the right texture.
- Blend into a dough. Add the drained cauliflower to a food processor with salt, flour, Parmesan, garlic powder, and egg. Blend until a smooth dough forms. If it’s too sticky, add a bit more flour.
- Shape the gnocchi. Sprinkle some flour on a clean surface. Divide the dough into four parts. Roll each piece into a rope about ¾ inch thick, then cut into bite-sized pieces.
- Boil the gnocchi. Bring a pot of water to a gentle boil. Drop in the gnocchi in batches. When they float to the top (about 2 minutes), they’re done. Remove with a slotted spoon.
- Optional: Pan-fry for crispiness. Heat a little oil or butter in a non-stick pan. Sauté the gnocchi for 2-3 minutes until golden and crispy.
- Serve immediately. Enjoy with your favorite sauce or a simple drizzle of olive oil and herbs.
Helpful Tips
- Don’t skip squeezing the cauliflower—it makes a huge difference in texture.
- If the dough is too sticky, add flour a tablespoon at a time.
- Pan-frying gives the gnocchi a crisp outer layer, but it’s optional.
- Store leftover gnocchi raw or cooked (details below).
- Serve immediately, as cauliflower gnocchi tends to dry out over time.
What to Serve with Homemade Cauliflower Gnocchi
This gnocchi goes well with simple sauces like:
- Marinara sauce
- Pesto
- Brown butter and sage
- Alfredo sauce
- A sprinkle of Parmesan and black pepper
How Do You Serve the Recipe?
A wide, shallow bowl works best to hold the sauce and gnocchi. If pan-frying, use tongs to transfer them gently.
Where Do You Serve This Recipe the Most?
This is perfect for a cozy dinner at home. It’s also great for meal prepping since you can store it for later. It’s not ideal for picnics because it’s best eaten fresh.
Storage
Short-term Storage (Room Temperature)
- If you plan to eat the gnocchi within a few hours, keep them covered with a damp cloth to prevent drying.
- Do not leave them at room temperature for more than 4 hours.
Refrigeration
- Store cooked gnocchi in an airtight container for up to 3 days.
- Reheat in a pan with a little butter or oil to restore texture.
Freezing
- Lay uncooked gnocchi in a single layer on a baking sheet. Freeze for 1 hour, then transfer to a freezer-safe bag.
- Store for up to 2 months. Boil straight from frozen—no need to thaw.
Frequently Asked Questions
Can I make this without a food processor?
Yes, you can mash the cauliflower with a fork, but the texture may not be as smooth.
How do I prevent the dough from being too sticky?
Make sure to squeeze out as much water as possible from the cauliflower and add flour gradually if needed.
Can I use frozen cauliflower?
Yes, but you need to steam and drain it really well to remove extra moisture.
Is this recipe kid-friendly?
Yes! The soft texture makes it great for kids. You can also add cheese for extra flavor.
Can I make this vegan?
Yes, just replace the egg with a flax egg and skip the Parmesan or use nutritional yeast.