If you’re on the hunt for a delicious and healthier alternative to traditional pasta, look no further than this homemade Cauliflower Gnocchi! Made with simple ingredients, this dish is not only gluten-free but also packed with flavor. Cauliflower gnocchi is perfect for a weeknight dinner or impressing guests at a gathering. Whether you’re drizzling it with marinara sauce or tossing it with olive oil and fresh herbs, this recipe is bound to become a favorite in your household.

Why This Recipe Works

This Cauliflower Gnocchi recipe strikes the perfect balance between taste and texture. The use of cauliflower as a base gives it a lighter feel compared to traditional gnocchi made from potatoes, while the whole wheat flour adds a nutty flavor that complements the dish beautifully. Moreover, this recipe is highly adaptable; you can easily customize it with your favorite sauces or toppings, making it a versatile option for any meal. Plus, the technique of steaming and squeezing the cauliflower ensures that the gnocchi holds together well without being overly wet.

What Goes Into Cauliflower Gnocchi

3 pounds cauliflower florets: This is the star ingredient, providing a healthy base for the gnocchi.
1 cup white whole wheat flour: You can substitute with all-purpose or gluten-free flour based on your preference.
1 teaspoon kosher salt: Enhances the flavor of the gnocchi.
Olive oil spray: For lightly greasing your baking sheet or pan.
2 cups marinara sauce: Choose your favorite jarred or homemade sauce for serving.
Grated Parmesan cheese: Optional topping that adds a rich, savory flavor.
Basil: Fresh basil is a wonderful garnish that elevates the dish.

Equipment & Tools

Steamer basket: For cooking the cauliflower until tender.
Food processor: To blend the cauliflower into a smooth mixture.
Large mixing bowl: For combining the ingredients.
Baking sheet: To arrange the gnocchi before cooking.
Knife and cutting board: Essential for chopping the cauliflower.

Directions: Cauliflower Gnocchi

Step 1: Prepare the Cauliflower

Start by washing and chopping the cauliflower into small florets. Place them in a steamer basket and steam until they are tender, about 10-12 minutes. Once cooked, allow them to cool slightly.

Step 2: Blend the Cauliflower

Transfer the steamed cauliflower to a food processor. Pulse until smooth, ensuring there are no lumps. Let the cauliflower mixture cool completely.

Step 3: Mix the Dough

In a large mixing bowl, combine the smooth cauliflower puree with the white whole wheat flour and kosher salt. Mix until a dough begins to form. If the mixture is too sticky, add a bit more flour until it reaches a manageable consistency.

Step 4: Shape the Gnocchi

Lightly flour a clean surface and divide the dough into quarters. Roll each piece into a long rope, about ½ inch thick. Cut the ropes into bite-sized pieces, about 1-inch long. If desired, you can use a fork to create ridges on each piece for better sauce adherence.

Step 5: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a lightly greased baking sheet.

Step 6: Serve with Sauce

In a separate saucepan, heat your marinara sauce over medium heat. Once warmed through, toss the gnocchi in the sauce until well coated. Serve hot, topped with grated Parmesan cheese and fresh basil if desired.

Nutrition-Minded Tweaks

For a vegan version, skip the cheese or use a plant-based cheese alternative.
Incorporate other vegetables into the dough, such as spinach or beets, for added nutrients and color.
Consider using whole grain gluten-free flour for those with gluten sensitivities.
For a protein boost, mix in some cooked lentils or chickpea flour.

Errors to Dodge

Ensure the cauliflower is well-drained after steaming; excess moisture can make the dough too sticky.
Don’t skip the cooling step before mixing the ingredients; this helps the flour combine more effectively.
Avoid overcrowding the pot when cooking the gnocchi, as this can cause them to stick together.
Be careful not to overwork the dough; otherwise, your gnocchi may become tough.

Refrigerate, Freeze, Reheat

Leftover gnocchi can be stored in the refrigerator for up to 3 days. To freeze, arrange the uncooked gnocchi in a single layer on a baking sheet, then transfer them to an airtight container once frozen solid. They can be stored for up to 3 months. To reheat, simply cook directly from frozen in boiling water or sauté in a pan with olive oil until warmed through.

Frequently Asked Questions

Can I use frozen cauliflower for this recipe?

Yes, you can! Just make sure to thaw and drain any excess moisture before blending it into a puree.

What sauce goes best with cauliflower gnocchi?

This gnocchi pairs well with a variety of sauces, but marinara is a classic choice. You can also try a simple garlic and olive oil sauce or a creamy alfredo for a twist.

How do I know when the gnocchi is cooked?

Gnocchi is done when it floats to the surface of the boiling water. This usually takes about 2-3 minutes. Be sure to taste one to ensure it’s cooked through!

Can I make this recipe ahead of time?

Absolutely! You can prepare the gnocchi and freeze them before cooking. Just cook them directly from frozen when you’re ready to serve.

Weekend Projects

Healthy Cauliflower Fried Rice Recipe: Another fantastic way to enjoy cauliflower!
Air Fryer Sweet Potato Fries: A perfect side dish to complement your gnocchi.
Cilantro Lime Rice: A refreshing addition to any meal featuring gnocchi.

Time to Try It

This homemade Cauliflower Gnocchi is a delightful project that’s well worth your time. With its light texture and the ability to pair well with a variety of sauces, you’ll find yourself making it again and again. So gather your ingredients, roll up your sleeves, and get ready for a delicious culinary adventure that brings a modern twist to a classic dish!