Easy Homemade Cauliflower Gnocchi Recipe

I had no idea how simple and easy it would be to make cauliflower gnocchi from scratch! This is such a YUMMY way to eat a balanced plate!

If you’ve ever purchased the cauliflower gnocchi from Trader Joe’s, I can promise you, this is basically the exact same thing. There really is only 4 ingredients to this. Riced cauliflower, flour, salt, and olive oil. So, I set out to recreate it on my own.

Easy cauliflower gnocchi

Easy Homemade Cauliflower Gnocchi

This simple recipe won't take long at all! Eat Homemade cauliflower gnocchi tonight!
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Italian
Keyword: cauliflower,
Servings: 10 pieces
Calories: 69kcal
Author: Amy Roskelley

Ingredients

  • 1 10 ounce bag rice cauliflower
  • 1 cup all-purpose flour
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions

  • If frozen, Steam riced cauliflower till it is no longer frozen.
  • Pour onto paper towels and squeeze all possible moisture out of the cauliflower.
  • In a food processor, pulse the cauliflower, flour, salt and olive oil until a dough forms.
  • Pour dough onto floured surface and roll into a long rope.
  • Cut rope into 10 gnocchi pieces.
  • Using the back of a fork, or any obect with lines, create a lined design on the gnocchi.
  • Dump gnocchi pieces into a pot of boiling water for about 3-4 minutes.
  • Using a slotted spoon, remove gnocchi from water and place on a paper towel.
  • Optional: For crispy edges, pan fry in a small amount of oil on both sides of gnocchi.

Notes

Makes 10 gnocchi for 69 calories each. 2.2 g protein, 11.5 g carbs, and 1.7 g fat.

I started with cauliflower that was pre-riced. Meaning, it had already been chopped up into the tiniest of pieces, and I didn’t have to do it myself. Starting with this cut the time by a lot.

Because it was frozen, I steamed it in the bag for about 4 minutes. Once I was done, I poured it onto a paper towel and squeezed out the moisture until it was mostly dry to the touch.

After it was dry, I added the cauliflower to a food processor. I also added salt and olive oil. Then, I slowly added flour until the dough was manageable. I really tried to get away with as little flour as possible, because I knew the more flour I added, the more calories the gnocchi would have. I ended up with just under a full cup of flour to get the gnocchi dough in a place where I could handle it.

Once mixed, I poured the dough onto a floured counter and rolled it into a rope. Then, I cut the rope into 10 equal pieces.

I made a little pattern on the gnocchi with my avocado slicer! LOL

After I had my nuggets of cauliflower gnocchi, I placed them in boiling water for just 3-4 minutes. Then took them out and placed them on a paper towel.

While it’s totally optional, you can crisp up the edges of the cauliflower gnocchi by placing them into a hot skillet with a small amount of olive oil.

There are so many delicious ways to eat the cauliflower gnocchi! Adding more veggies, salt, and a little parmesan cheese is my favorite!

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