I’ll admit it—I used to think making gluten-free gnocchi was way too much work. But once I discovered this easy and delicious 3-ingredient cauliflower gnocchi, I was hooked. Naturally gluten-free, pillowy on the inside, crispy on the outside, and pairs great with any sauce, from a rich marinara to a simple butter and sage combo.
Easy & Delicious Cauliflower Gnocchi Recipe
These homemade cauliflower gnocchi are soft and pillowy once cooked, with a perfectly smooth texture thanks to the food processor—no lumps, just pure, melt-in-your-mouth goodness. They have a subtle umami salty flavor that makes them incredibly versatile. I make a big batch to keep in the freezer to toss with pasta sauce or enjoy as a savory, crispy snack with garlic butter and parmesan. When sautéed, the exterior turns irresistibly golden and crunchy, adding the perfect contrast to their tender center.
Homemade Cauliflower Gnocchi
Ingredients
- 16 ounces cauliflower florets, about 5 cups
- ½ cup gluten-free all-purpose flour, plus more for rolling
- 1 teaspoon salt
Instructions
- Steam or boil your cauliflower until very soft and tender, about 15 minutes. Allow the cauliflower to drain and cool before handling.
- Transfer your cooked cauliflower to a cheesecloth and use it to press and squeeze as much of the moisture out as possible.
- Add your cauliflower to a food processor with your flour and salt and pulse it until everything is combined into a soft dough. It will be a little sticky.
- Roll your dough into a ball on a floured surface and divide the dough into 4. Use your hands to roll each section into a ball and then into a long log, about ¾ inch thick. Cut your gnocchi into 1-inch pieces, and if desired, use a fork and roll the gnocchi down the prongs to create those gnocchi lines.
- Boil and add to your favorite soup, or add some oil to a pan and saute them until golden brown and serve with pasta sauce!
Notes
- Drain & dry cauliflower well—squeeze out excess moisture using a kitchen towel or cheesecloth. The drier, the better!
- Chill the dough before rolling for a firmer texture.
- Add flour/starch gradually—too much makes gnocchi dense.
- Season well with salt, pepper, garlic powder, or Parmesan for better flavor.
- Pan-fry for crispiness and to prevent sticking.
- To boil: Heat a pot of water on high heat until boiling, then add your gnocchi and allow them to boil for 2 minutes or so, just until the gnocchi is soft and tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Cauliflower Gnocchi Step-by-Step
Gather the Ingredients: Gather all the ingredients together.
Cook the Cauliflower: In a large pot, bring water to a boil. Add 16 ounces of cauliflower florets (about 5 cups) and steam or boil until very soft and tender, about 15 minutes. Drain well and let cool before handling.
Remove Excess Moisture: Transfer the cooked cauliflower to a cheesecloth or clean kitchen towel. Wrap it tightly and squeeze out as much moisture as possible. The drier the cauliflower, the better the gnocchi will hold together.
Make the Dough: In a food processor, combine the drained cauliflower, ½ cup gluten-free all-purpose flour, and 1 tsp salt. Pulse until the mixture forms a soft, slightly sticky dough. If the dough feels too wet, add a little more flour, 1 tbsp at a time.
Form the Dough: Lightly flour a clean work surface. Transfer the dough onto it and form it into a ball.
Divide the Dough: Divide the dough into four equal sections.
Shape the Gnocchi: Roll each section into a log about ¾ inch thick.
Cut the Gnocchi: Use a knife to cut the logs into 1-inch pieces.
Create the Ridges: For a classic gnocchi look, gently roll each piece down the prongs of a fork to create ridges.
Cook the Gnocchi: Heat 2 tbsp of olive oil in a skillet over medium heat. Add the gnocchi in a single layer and cook for 2-3 minutes per side until golden brown and crispy. Note: Check the recipe card for the boiling method.
Serve and Enjoy: Toss with your favorite pasta sauce, stir into soup, or enjoy as a snack with garlic butter and Parmesan.
Serving Suggestions
There are so many ways to enjoy this gluten-free gnocchi. I love tossing the boiled gnocchi into soups like minestrone or chicken noodles for a cozy twist. It’s also deliciously coated in spaghetti sauce, pesto, or dairy-free alfredo. For a crispy bite, I’ll sauté it in butter and sage or garlic and Parmesan. And when I need an easy dinner, I’ll throw it on a sheet pan with veggies and protein. However you serve it, it’s a simple, delicious upgrade to any meal!
Storage Instructions
For uncooked gnocchi, dust them in some more gluten-free all-purpose flour and store them in an airtight bag or container in the freezer. To reheat, simply boil or saute in a pan with a little oil until brown and crispy on the outside.
For cooked gnocchi or leftover gnocchi, store in an airtight container in the refrigerator for up to 5 days.
