If you’re a fan of Trader Joe’s famous cauliflower gnocchi or you’ve been seeing cauliflower gnocchi go viral on social media, then you’re going to love this homemade version! It’s just as tender and pillowy, but made with simple, wholesome ingredients in your own kitchen. Whether you’re gluten-free, trying to sneak in more veggies, or just love the lightness of cauliflower, this recipe is perfect. Plus, it’s super versatile – you can pan-fry, boil, or bake it to get that perfect texture every time. Get ready to enjoy this easy, healthy take on a fan-favourite dish!
Is cauliflower gnocchi gluten-free?
Yes! Cauliflower gnocchi is naturally gluten-free, as it’s made without wheat flour and uses alternatives like cassava and potato starch for combining the mashed cauliflower together. It’s also vegan-friendly and grain-free.
Can I freeze homemade cauliflower gnocchi?
Absolutely! You can freeze uncooked cauliflower gnocchi in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Cook from frozen by boiling or pan-frying. This method is perfect if you’re doubling the recipe and want a quick and easy dinner option later in the following days or weeks.
Is cauliflower gnocchi low-carb?
While cauliflower reduces the carb content compared to traditional potato gnocchi, cauliflower gnocchi still contains some carbs from starches used for binding. It’s lower-carb and better for blood sugar regulation, but not keto-friendly.
Why is my cauliflower gnocchi sticking to the pan?
If your cauliflower gnocchi is sticking to the pan, here are some common reasons and solutions:
- Insufficient Oil: Ensure you’re using enough oil in the pan. A generous drizzle of olive oil or a non-stick cooking spray can help prevent sticking.
- Overcrowding the Pan: If you add too many gnocchi at once, they can steam instead of fry, leading to sticking. Cook in smaller batches or a large pan to give them enough space.
- Pan Temperature: Make sure your pan is preheated before adding the gnocchi. A hot pan helps create a nice sear, which reduces sticking.
- Moisture Content: If the gnocchi is too wet from cooking or from the cauliflower mixture, it can lead to sticking. Be sure to squeeze out excess moisture from the cooked cauliflower in a tea towel before mixing the dough.
- Type of Pan: If you’re using a stainless steel pan, consider switching to a non-stick or well-seasoned cast-iron skillet, as these are less prone to sticking.
Looking for more healthy cauliflower recipes to try?
Find more of my cauliflower recipes on my blog! Some of my favourites include:
Whole Roasted Harissa Cauliflower
Indian Spiced Cauliflower Tacos
Cauliflower Gnocchi
Course: MainCuisine: ItalianDifficulty: Easy3
servings30
minutes15
minutes45
minutesMy Cauliflower Gnocchi is a light and delicious alternative to traditional potato gnocchi, perfect for those looking to incorporate more vegetables into their meals. Easy to make and versatile, this copycat version of the popular Trader Joe’s favourite can be enjoyed in a variety of dishes, from creamy sauces to simple sautéed options.
Ingredients
1 Whole Head of Cauliflower
2/3 cup Cassava Flour
1/3 cup Potato Starch
2 tsp Celtic Sea Salt
1/2 tbsp Olive Oil
Directions
- Remove the leaves and stem from the cauliflower and cut it into florets. Steam or boil the florets until fork-tender, about 8-10 minutes. Drain well.
- Once cooked, let the cauliflower cool slightly, then use a food processor to pulse it into a rice-like texture. Alternatively, you can use a box grater. Place the riced cauliflower in a clean kitchen towel or cheesecloth and twist to squeeze out as much moisture as possible. Using extra salt here in this step can help draw out more liquid. This step is crucial to prevent the dough from becoming too sticky.
- In a large mixing bowl, combine the riced cauliflower, cassava flour, salt, and potato starch. Mix until a dough forms. If the dough is too sticky, add a little more cassava flour until it’s manageable.
- Lightly flour a clean surface and divide the dough into manageable portions. Roll each portion into a long rope (about 3cm thick) and cut into 4cm pieces. You can press the tines of a fork into each piece for the classic gnocchi shape.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in batches. They are done when they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and transfer to a plate.
- For added flavour and texture, heat some olive oil or vegan butter in a skillet over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until golden and crispy on the outside.
- Serve the gnocchi with your favourite sauce, fresh herbs, or a sprinkle of nutritional yeast for added flavour.
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To prevent sticking in the future, adjust your cooking method based on these tips!
