This easy homemade cauliflower gnocchi recipe is inspired by the popular Trader Joe’s cauliflower gnocchi. It is a lighter, gluten-free gnocchi made with fresh cauliflower and served with a creamy sun-dried tomato sauce. A vegan option is included.
If you have heard all the buzz about Trader Joe’s cauliflower gnocchi but cannot easily buy it where you live, this homemade cauliflower gnocchi recipe is a delicious way to enjoy a similar dish from your own kitchen. These tender little gnocchi are made with fresh cauliflower, gluten-free flour, and salt, then cooked until soft and tossed in a creamy sun-dried tomato sauce.
Traditional gnocchi is usually made with potatoes, but this version uses cauliflower as the base. The result is a lighter gnocchi that still feels comforting and satisfying. The texture is soft and pillowy, and the flavor is mild enough to pair well with many sauces. If you love gnocchi but want a cauliflower-based alternative, this recipe is worth trying.
Making cauliflower gnocchi at home takes a little patience, especially when it comes to removing moisture from the cauliflower. That step is important because too much water will make the dough sticky and difficult to shape. Once the cauliflower is cooked, cooled, and squeezed very dry, the rest of the recipe is simple. Blend it into a smooth mixture, add the flour and salt, shape the dough, cut it into pieces, and boil until the gnocchi float.
Do the gnocchi taste like cauliflower?
Because this gnocchi is made mostly from cauliflower, there is a gentle cauliflower flavor. However, the taste is quite mild, especially once the gnocchi are served with sauce. If you strongly dislike cauliflower, this may not be the best recipe for you. But if you enjoy cauliflower or do not mind a subtle vegetable flavor, these gnocchi are delicious and very satisfying.
The creamy sun-dried tomato sauce is especially good with this recipe because it adds richness, garlic, and a savory tomato flavor that balances the cauliflower beautifully.
What to serve cauliflower gnocchi with?
Homemade cauliflower gnocchi is very versatile. You can toss it with a creamy sauce, a tomato-based sauce, pesto, or even add it to a light soup. Here are a few simple serving ideas:
- Serve with the creamy sun-dried tomato sauce included in the recipe card below.
- Toss with marinara sauce for a simple tomato gnocchi dish.
- Use basil pesto for a fresh and herby option.
- Make a quick garlic olive oil sauce by sautéing garlic in olive oil, then finishing with lemon juice and fresh herbs.
- Serve with a creamy cauliflower or tofu-based béchamel-style sauce.
- Add cooked gnocchi to a clear soup for extra texture and comfort.
How to make Cauliflower Gnocchi
Step 1 and 2 – Remove the stem from the cauliflower and cut the head into florets. You should have about 35 ounces or 1 kilogram of cauliflower. Place the florets in a food processor and pulse until the cauliflower looks like fine crumbs or snow.
Step 3 – Transfer the cauliflower rice to a large microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes, stir well, then microwave for another 3 minutes.
Step 4 – Spread the cooked cauliflower onto a clean kitchen towel and let it cool until it is safe to handle.
Step 5 and 6 – Wrap the cooled cauliflower in the towel and squeeze out as much liquid as possible over the sink or a bowl. This is one of the most important steps in the recipe. When you think you have removed enough moisture, squeeze again. The drier the cauliflower, the better the dough will be.
Step 7, 8 and 9 – Place the squeezed cauliflower back in the food processor. Pulse until it starts to become creamy, scraping down the sides as needed. Add the gluten-free flour and salt, then blend again until a dough forms. The dough will be slightly sticky, but avoid adding too much extra flour or the gnocchi may become heavy.
Step 10 and 11 – Transfer the dough to a lightly floured surface. Keep a little extra flour nearby to help with rolling. Shape the dough into a ball, then cut it into 4 equal portions.
Step 12 and 13 – Roll each piece of dough into a rope about 1 inch thick. Use a sharp knife to cut the rope into small gnocchi pieces, about ½ inch each. Repeat with the remaining dough.
Step 14 and 15 – Bring a large pot of generously salted water to a boil. Add the gnocchi, reduce the heat to a simmer, and cook until the gnocchi float to the surface, about 3 to 4 minutes. Remove them with a slotted spoon and toss with your favorite sauce.
Make it vegan
To make this cauliflower gnocchi recipe vegan, use nutritional yeast instead of parmesan in the sauce. Choose plant-based milk and make sure the sun-dried tomato pesto you use is vegan. The gnocchi dough itself does not require eggs, so it is easy to adapt.
Can you use regular wheat flour or another gluten-free flour blend?
For the best results, use the same type of gluten-free flour blend listed in the recipe. This recipe was tested with Bob’s Red Mill gluten-free flour, which contains garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour, and fava bean flour. Other blends may behave differently and can change the texture of the gnocchi.
Some cauliflower gnocchi recipes use rice flour, but the texture can sometimes be softer or more slippery. Regular wheat flour has not been tested in this recipe, so the result cannot be guaranteed. It may make the gnocchi tougher than intended.
Can you use frozen cauliflower rice?
Fresh cauliflower is recommended for this recipe. Frozen cauliflower rice tends to hold more moisture after thawing, which can make the dough too wet and difficult to shape. If you want the best texture, start with a fresh head of cauliflower and squeeze out as much liquid as possible after cooking.
Tips
- Weigh the ingredients if possible for the most accurate results.
- A cheesecloth can make it easier to squeeze moisture from the cooked cauliflower.
- Do not skip the squeezing step. Removing moisture is essential for a workable dough.
- Use fresh cauliflower whenever possible.
- For a crispier texture, pan-fry the cooked gnocchi after boiling. Air frying may also help create a golden exterior.
Healthy Cauliflower Gnocchi – Trader Joe’s Copycat Recipe
Main Course
American, Italian
homemade cauliflower gnocchi
40
minutes
10
minutes
50
minutes
2
552
kcal
Ingredients
For the gnocchi:
- 1 large head cauliflower 35 oz / 1 kg
- 1 ⅓ cups gluten-free flour 170 grams; Bob’s Red Mill gluten-free flour was used for this recipe
- ½ tsp salt
Creamy Sun-dried Tomato Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic diced
- 1 teaspoon cornstarch or arrowroot
- 1 tablespoon grated parmesan
- ¾ cup milk plain unsweetened almond milk was used, plus 2 teaspoons for mixing with cornstarch
- 2 tablespoons sun-dried tomato pesto or pureed marinated chopped sun-dried tomatoes
- salt and pepper to taste
Optional for serving
- fresh basil
- parmesan
Instructions
-
Remove the stem from the cauliflower and cut it into florets. You should have about 35 oz / 1 kg.
-
Place the cauliflower florets in a food processor and pulse until the texture resembles fine crumbs. Transfer to a large microwave-safe bowl, cover with a paper towel, and microwave for 5 minutes. Stir, then microwave for another 3 minutes. Spread the cauliflower on a clean kitchen towel and let it cool.
-
Once cool, wrap the cauliflower in the towel and squeeze out as much liquid as possible over a sink or bowl. Continue squeezing until the cauliflower is very dry.
-
Return the cauliflower to the food processor. Blend until it begins to look creamy, scraping down the sides as needed. Add the gluten-free flour and salt, then blend until a dough forms. The dough will be slightly sticky.
-
Transfer the dough to a lightly floured work surface. Shape it into a ball, then cut it into 4 equal sections.
-
Roll each section into a rope about 1 inch thick. Cut the rope into small gnocchi pieces, about ½ inch each. Repeat with the remaining dough.
-
Bring a large pot of generously salted water to a boil. Add the gnocchi, reduce to a simmer, and cook until they float to the top, about 3 to 4 minutes. Remove with a slotted spoon and toss with sauce.
Creamy Sun-dried Tomato Sauce:
-
Place a pan over medium heat. Add olive oil and garlic, then sauté until fragrant. Do not let the garlic brown. In a small bowl, whisk the cornstarch with 2 teaspoons of milk until smooth.
-
Add the remaining milk, cornstarch mixture, parmesan, and sun-dried tomato pesto to the pan. Stir until the sauce begins to thicken, then turn off the heat.
-
Add the cooked cauliflower gnocchi to the sauce. Season with salt and pepper, stir gently, and taste. Adjust seasoning as needed. Serve with fresh basil and parmesan if desired.
Recipe Notes
- Weigh the ingredients for the most reliable results.
- Use cheesecloth if you find it easier than a dish towel for squeezing out moisture.
- For crispy gnocchi, pan-fry after boiling.
- Fresh cauliflower is recommended over frozen cauliflower rice.
- For a vegan sauce, use nutritional yeast instead of parmesan and choose plant-based milk and vegan sun-dried tomato pesto.
If you try this homemade cauliflower gnocchi with sun-dried tomato sauce, leave a rating and share how it turned out. It is a comforting gluten-free gnocchi recipe that works well for a cozy main course and can easily be adapted with your favorite sauce.
More delicious pasta recipes you will love:
- Italian Sweet Potato Noodles
- Dairy-free Fettuccine Alfredo
- Chicken Broccoli Fettuccine
- Penne alla Vodka