Homemade Cauliflower Gnocchi Recipe

comment icon 158 more comments Or more accurately, cauliflower gnocchi, you are here for us, and right now especially. These long (I repeat: LONG) days at home are begging for a fun-but-simple three ingredient recipe that results in soft little pillows of delight with a low-key easygoing golden browned exterior that can be served with, honestly, like, any sauce you have.

Creamy tomato or vodka sauce? Come to me. Ragu? Two thumbs up. Pesto of some sort? Yes, please. (I recommend kale pesto.) Straight up olive oil or butter with some garlic? A++.

This cauliflower gnocchi business is altogether healthy-ish, low-maintenance, seriously delicious, and fun. Let’s talk about how to make this gem of a recipe.

How To Make Cauliflower Gnocchi

First, we’re going to cook a bag of frozen cauliflower. Use fresh if you want – but in these strange times, I find that simply opening a bag of frozen cauliflower is a little more manageable than cutting a full head and ending up with the little cauliflower granules all over the floor. ANYONE? But either way. Then the cauliflower gets rid of all its water thanks to a few good squeezes, and here we have the intentionally dry cauliflower blob that is left: Which will soon be mixed with flour and salt to turn into the cauliflower gnocchi DOUGH: Which will soon be rolled into ropes, cut up into bite-sized pieces, and browned up in a pan to crispy-soft perfection. Now, the sauce, as discussed, is chef’s choice! Most of the times when I make this, I have it with kale pesto. Kale pesto is easy and healthy and… I don’t know, it just works. But AS YOU CAN SEE…. I also really have a weakness for a good creamy / vodka / luscious tomato sauce situation. With pillows of gnocchi. Made out of cauliflower. What is life. This recipe is based off the How Sweet Eats cauliflower gnocchi! Jess knows her stuff and her recipe was the first one I tried. All credit to her for the original that inspired this version + method! ❤️