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Homemade cauliflower gnocchi with parmesan cheese.

Photo: iStock

Homemade cauliflower gnocchi

Gnocchi are a classic Italian dish made with potatoes, eggs, and flour. They’re beautifully fluffy and tender, with a pillowy texture and a mild taste. Cauliflower gnocchi are lighter in texture than their potato-based cousins, and they go well with just about any sauce. Learn how to make this delightful classic with a twist at home with only five simple ingredients. 

20 February, 2023
Average: 4 (3 votes)

serves for


total time

1 HR 10 MIN


Cauliflower head
3lbs (1.3kg) or 2.5lbs (1.2kg) of cauliflower florets
All purpose flour
1/2 cup or gluten-free all-purpose flour
Garlic powder
1 tsp
3/4-1 tsp (to taste)
All purpose flour
1/4-1/3 cup (for surface)

Step 01

Cut cauliflower into florets. 

Step 02

Steam florets until tender, and then allow them to cool before squeezing out the liquid. Use a mesh vegetable bag or cheesecloth.

Step 03

Place the cauliflower into the mesh bag and squeeze out the liquid.

Step 04

In a mixing bowl, combine the cauliflower, flour, egg, salt, and garlic powder and mix until well incorporated.

Step 05

Spread about a 1/4 cup of flour on the work surface and knead the dough. 

Step 06

Cut the dough into four pieces to make it easier to handle. Roll each piece into about 1/2 inch (1.3 cm) thick, long rope-like logs. Cut each into about 3/4 inch (2 cm) pieces.

Step 07

Roll each piece of gnocchi with a fork or gnocchi roller, or leave it shaped like a pillow.

Step 08

Bring a pot of salted water to a boil and add gnocchi. The gnocchi are cooked when they float to the top – this will only take a couple of minutes.

Step 09

While the gnocchi are boiling, heat olive oil in a pan over medium-high heat.

Step 10

Using a skimmer or slotted spoon, remove the gnocchi from the water and add them to the pan. 

Step 11

Add aromatics like garlic, herbs, and sun-dried tomatoes and carefully toss and let them sear on one side to get that crunchy exterior. Then flip them over and sear until golden.

Step 12

Serve with grated parmesan cheese.

How to serve cauliflower gnocchi

You can pair your gnocchi with roasted vegetables like mushrooms and peppers for a colourful and nourishing meal. 

Make gnocchi mac and cheese or bake them into a hot and bubbly casserole with breadcrumbs on top.

You can toss the gnocchi in a simple marinara sauce or go gourmet and make brown butter and sage-infused gnocchi.

If you're feeling adventurous, why not make a light pesto sauce to accompany your gnocchi dish? 

How to store and freeze cauliflower gnocchi

Once cooked, gnocchi can be kept for five days in an airtight container. Don't refrigerate uncooked gnocchi because they will get mushy. 

If you don't plan on cooking your gnocchi right away, you can always freeze them. Simply spread them out on a large baking sheet and place them in the freezer.

Once the gnocchi are frozen, transfer them to a ziplock bag. Alternatively, you could place the gnocchi in a large bowl, sprinkle them with flour and gently shake the bowl to coat them. Then, transfer the gnocchi to a large ziplock bag and lay them flat in the freezer.

There is no need to thaw frozen gnocchi before cooking, and it's actually best not to defrost them, or they will clump from excess moisture. Simply boil them and then sear them in a preheated pan with oil and other aromatics.

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