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This homemade cauliflower gnocchi is light, fluffy, and surprisingly easy to make. With just four ingredients, you get tender, pillowy gnocchi that’s lower in carbs but still every bit as comforting as the classic.
save this recipe!In this cauliflower gnocchi recipe, we’re taking all the flavors of traditional gnocchi and giving it a lighter, veggie-packed twist. Made from cauliflower, egg, and some flour, these bites are soft, pillowy, and perfect for a comforting weeknight meal (that won’t actually weigh you down).
- Good For You: Cauliflower isn’t just for pizza crust anymore! These pillowy soft gnocchi are so tasty you’ll forget they’re actually good for you.
- Diet-Friendly: Gluten-free? Egg-free? No problem! This low-carb pasta is super easy to adapt.
You Don’t Need Much
This easy homemade pasta recipe is as simple as it gets—just four basic ingredients and your sauce of choice. Jump down to the recipe card for exact measurements!
- Cauliflower: To make this cauliflower pasta, you’ll need one medium head, which equals about 16 ounces of florets. (Look for firm, creamy-white heads without too many blemishes!)
- Egg: An egg helps hold the dough together, giving it just the right light and fluffy texture.
- All-Purpose Flour: We’ll use this pantry staple to create a tender, pillowy texture. (If needed, you could use a gluten-free all-purpose blend.)
- Salt: To bring out the flavors and give the gnocchi more depth.
- Creamy Pesto Sauce: We love this rich, herby topping, but if you’re not a fan of pesto, you can try a tomato-based sauce, browned butter and sage, or a simple olive oil and garlic drizzle.
Veganize It
Making vegan cauliflower gnocchi couldn’t be easier! Mix a tablespoon of ground flaxseed with 2 to 3 tablespoons of water, let it sit for a few minutes until it thickens, and then use it as a plant-based substitute for the egg. Easy peasy!
Let’s Make Gnocchi!
This homemade vegetable gnocchi is super easy to whip up (we’ll guide you the whole way, from prepping to shaping those little pillows of perfection!). This is an overview. Jump to the recipe card for the full printable recipe.
- Rice the cauliflower in a food processor.
- Microwave the cauliflower rice until tender.
- Squeeze the rice in a towel, wringing out as much moisture as you can.
- Mix the egg, flour, and salt into the cooled cauliflower.
- Cut the dough, roll it into ropes, and cut those into bite-sized pieces.
- Shape each gnocchi over the tines of an upside-down fork.
- Boil the gnocchi in salted water until they float to the surface.
Sauté For Flavor
While boiling the gnocchi cooks them through, giving them a quick sauté in olive oil or butter adds a golden, crispy exterior and an extra layer of flavor. Heat a splash of olive oil in a large pan over medium heat, then sauté the gnocchi until they’re lightly browned (you may need to work in batches here!).
Pillowy Cauliflower Gnocchi (4 Ingredients)
Ingredients
- 1 medium head cauliflower, yields 5 cups of florets, 16 oz of florets
- 1 large egg
- ¾ cup all-purpose flour
- ½ tsp salt
- To serve: creamy pesto sauce*
Instructions
- Rice Cauliflower: Put the grater attachment on your food processor. Feed florets into the food processor to grate it all into “rice”.
- Microwave: Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5 to 6 minutes, or until tender.
- Squeeze: Spread cauliflower rice onto a clean kitchen towel and let it cool to room temperature. Once cooled, gather up the sides of the towel and wring out as much moisture from the cauliflower as you can (you should wring out about ½ cup of liquid, you should be left with 1 cup of compact cauliflower rice).
- Mix: Stir the egg into the cooled cauliflower (make sure the cauliflower is not hot at this point, as it will cook the egg). Add the flour and salt to the bowl, stirring just until combined into a cohesive ball.
- Cut: Divide the dough into 4 pieces. Working one at a time on a lightly floured surface, roll the pieces of dough into ropes (about ¾ inches thick). Cut the ropes into bite-sized gnocchi pieces.
- Shape (optional): For the classic gnocchi shape, slide each gnocchi over the tines of an upside-down fork using your thumb to press it down the fork.
- Boil: Bring a large pot of salted (add a generous pinch of salt) water to a boil. Once boiling, gently drop in the gnocchi and cook for 2 to 3 minutes, or until they float to the surface.
- Saute (optional): Heat a splash of olive oil in a large saucepan over medium heat, then add gnocchi. Cook until gnocchi is lightly browned, about 5 minutes (you may need to work in batches to cook all the gnocchi). Serve with your favorite sauce!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Thank you for sharing this recipe
Is it possible to do this receipe with almond Flour.
I haven’t tested this one with almond flour so I can’t say for sure! For a gluten-free option, I think an all-purpose gluten-free blend would be best.
Is there a substitute for the egg in this, and other gnocchi recipes?
I haven’t tested this recipe without the eggs, but I think it would be possible! The dough will just be a bit more fragile without the eggs as a binder.
What is the nutritional value of these please
Oops I’d forgotten to add those! They’re added now (right below the recipe). Happy eating!