Cauliflower Gnocchi (Trader Joe’s Copycat!)

How ToGluten-FreeVeganCauliflowerGnocchi

Trader Joe’s gluten-free cauliflower gnocchi has become a popular frozen food kitchen staple. This copycat version uses five ingredients—so easy! Add it to soup, toss with your favorite sauce, or sauté with a little olive oil for a simple Italian dinner.

Photography Credit: Jessica Gavin

If you’ve surfed the Internet lately for popular food trends, you’ve probably come across people raving about Trader Joe’s frozen cauliflower gnocchi. The product has the texture of those pillowy potato dumplings, but it’s been upgraded—this version has more vegetables and no gluten.

Cooks (including myself) love it because you can satisfy your carb cravings without the wheat, all while sneaking in an extra serving of veggies.

If you’re a DIY person, then get ready to rejoice, because I’m about to show you how to make a homemade version that tastes almost exactly like Trader Joe’s!

Our Favorite Videos

What is cauliflower gnocchi?

Gnocchi is an indulgent Italian dumpling traditionally made with flaky baked russet potatoes, flour, and eggs. The tender, melt-in-your-mouth texture is often tossed in a savory tomato sauce or creamy béchamel.

A gluten-free homemade option that matches the original eating experience has been lacking, until now!

This copycat recipe takes simple ingredients like cauliflower florets, potato starch, cassava flour, and olive oil to recreate the taste and texture of the beloved TJ’s product.

The ingredients also make it friendly for those on a gluten-free, paleo, or Whole30 diet.

How does cauliflower gnocchi taste?

As you might have guessed, the gnocchi has a light cauliflower taste, which is stronger when simply boiled and eaten. However, searing the gnocchi after boiling transforms the flavor. Due to the light browning on the surface, a new nutty flavor is created that mellows out the cauliflower taste. This is great if you are not planning on coating the cauliflower gnocchi in a sauce.

I highly recommend browning the gnocchi in olive oil because it creates a texture contrast. Your teeth break through a crusty outer layer, then the soft and chewy centers dissolve with each bite.

I found that the store-bought product has a slightly gooey and soft consistency which doesn’t really hold its shape once it’s cooked. Instead of flattened blobs, this copycat gnocchi recipe holds its cylindrical appearance better for a prettier pasta.

Gluten-Free Cauliflower Gnocchi Recipe pan saute the gnocchi


This copycat recipe is made with just five ingredients:

  • Cauliflower florets
  • Potato starch
  • Cassava flour
  • Olive oil
  • Salt


Potato starch and arrowroot powder help to bind the cauliflower puree together. This allows the gnocchi to be mixed, shaped, cut, and cooked. I use Bob’s Red Mill potato starch and Otto’s Naturals cassava flour, the latter of which happens to be paleo certified.

If you’ve never used cassava flour before, it’s made from the whole yuca (cassava) root, which is ground to make a grain-free and gluten-free flour. It’s used as a 1:1 replacement for wheat flour in this recipe (and a lot of other wheat recipes). It’s more expensive compared to other starches and harder to find in regular grocery stores, but I was able to easily source it online from Amazon or Whole Foods.

Adding in a little olive oil to the dough keeps the gnocchi tender instead of rubbery. The oil coats some of the starches, preventing them from binding together too tightly once cooked. Sea salt seasons the gnocchi.


I also tested a budget-friendly version using potato starch and arrowroot starch/flour from Bob’s Red Mill. Use this substitute if you have trouble finding (or affording) cassava flour.

Simply substitute the cassava flour with 1/4 cup arrowroot powder and increase the amount of potato starch to 1/2 cup.

The texture is a little chewier due to the higher amount of starch and may stick together more when pan frying. However, it’s a tasty alternative.

How to make cauliflower gnocchi

The first step is to steam the cauliflower florets.

Then, you need to remove as much moisture as possible by squeezing the florets in a cheesecloth. Squeezing out the moisture now will help the dumplings hold their shape better during cooking. It also avoids needing to add more starch to absorb the excess liquid, which would make the gnocchi too gummy and chewy.

Next, puree the cauliflower with olive oil and salt in a food processor.

Mix the puree with the potato and cassava flour, and lightly kneaded until just incorporated. The sticky starches make it easy to roll, cut, and shape the gnocchi into tiny tubes.

I like to add some design and texture to my gnocchi, so I used a gnocchi board that I bought in Italy over a decade ago. I’m happy to finally put it to good use! But you can just as easily use the back of a fork or leave your gnocchi plain.

Finally, boil the dumplings to ensure they are cooked through—they’ll start to float on the surface of the water after about three minutes. If you want to take the taste to the next level, toss them in a hot pan with some olive oil and let them get golden and crisp.

How to store and freeze cauliflower gnocchi

Once cooked, the gnocchi can be kept for 5 days in an airtight container. Reheat in a microwave-safe dish or in an oiled sauté pan until warmed through.

You can also freeze the uncooked dumplings for later use. Just spread them in a single layer on a parchment paper-lined sheet pan, freeze until hardened, then pack into a resealable plastic bag for storage.

Frozen gnocchi is good for about a month. You do not need to defrost it: just boil and you’re ready to grub!

Ways to use cauliflower gnocchi

Here are some ideas for turning your cauliflower gnocchi into a meal!

Are you getting hungry yet? I know my mouth is watering!


Cauliflower Gnocchi (Trader Joe’s Copycat!)

  • Prep time: 30 minutes
  • Cook time: 25 minutes
  • Yield: 2 servings

You can double this recipe! When making the cauliflower, be sure you squeeze out the water.


  • 4 cups cauliflower florets (14 ounces)
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil, divided
  • 1/2 cup cassava flour ( 2 3/4 ounce, 78g)
  • 1/4 cup potato starch (1 1/4 ounce, 39g)

Suggested Toppings:

  • Parmesan cheese (omit for vegan version)
  • Fresh chopped parsley
  • Fried sage leaves

Special equipment:

  • Food processor


1 Steam the cauliflower: Fill a medium pot with 2 inches of water. Place a steamer basket into the pot, cover, and bring water to a simmer over high heat.

Add the cauliflower florets and steam until fork tender, 10 to 13 minutes.

Vegan Cauliflower Gnocchi Recipe steam the cauliflower

2 Squeeze the cauliflower: Cool the steamed cauliflower slightly and transfer to a cheesecloth or kitchen towel. Squeeze out as much moisture as possible, about 3/4 cup of water. This should yield about 1 1/4 cup of squeezed cauliflower.

Gluten-Free Cauliflower Gnocchi Recipe drain the cauliflower

3 Puree the cauliflower: Add the cauliflower, sea salt, and 2 tablespoons olive oil to a food processor. Process on high speed until the puree feels smooth in between your fingers, scraping down the sides as needed, 30 seconds. Then pulse for another 5 seconds.

Gluten-Free Cauliflower Gnocchi Recipe process the ingredients How to Make Cauliflower Gnocchi process the dough

4 Make the dough: Whisk together potato starch and cassava flour in a medium-sized bowl. Add the pureed cauliflower and use a fork to mix the dough, just until the starches are combined. Lightly knead the dough until it comes together and can be rolled.

Once combined, use your hands to gently knead the dough 3 or 4 times and then turn out onto cutting board. The dough will be smooth, soft and slightly tacky to the touch. Don't overwork.

How to Cook Cauliflower Gnocchi make the dough Vegan Cauliflower Gnocchi Recipe mix the dough with a fork

5 Shape the gnocchi: Using a bench scraper, divide dough into 8 equal parts. Gently roll each piece into a 2 1/2 inch log that is 3/4 inch thick. Cut each log into 3/4 inch pieces

For a ribbed pattern, roll the gnocchi over the back of the tines of a fork or gnocchi board.

Gluten-Free Cauliflower Gnocchi Recipe cut the dough into small shapes How to Cook Cauliflower Gnocchi create a ribbed pattern

6 Boil the gnocchi: Bring lightly salted water to a boil in a medium pot. Carefully add the gnocchi and cook until they float to the surface, about 3 minutes. Use a slotted spoon to scoop out and drain the gnocchi, and then transfer to a lightly oiled sheet pan.

Boiled gnocchi can be transferred directly to a soup or sauce.

Vegan Cauliflower Gnocchi Recipe boil the gnocchi

7 Sauté the gnocchi (optional for crispy gnocchi): Heat a tablespoon of olive oil in a large nonstick sauté pan over medium heat. Cook the gnocchi in a single layer, keeping them from touching each other.

Sauté until both sides are golden brown, 5 to 7 minutes. Repeat until all the gnocchi are cooked.

Gluten-Free Cauliflower Gnocchi Recipe pan saute the gnocchi

8 Serve: Transfer crispy gnocchi to a bowl and season with salt and pepper, and any other toppings such as Parmesan cheese and sage leaves.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Jessica Gavin

Jessica Gavin is both a Certified Culinary Scientist and Certified Food Scientist. Her first cookbook is Easy Culinary Science for Better Cooking.

More from Jessica

40 Comments / Reviews

No ImageCauliflower Gnocchi (Trader Joe’s Copycat!)

Did you make it? Rate it!

  1. Carmen

    Absolutely delicious!! I fried them a bit first, then added two minced garlic, some parmesan cheese, black pepper, thai basil and continued frying at medium/low for a few minutes and wow, that was so awesome. I also added before taking them out from the stove around five cherry tomatoes cut in halves and just for a couple of minutes. That was a great dish that I will eat again some time next week. Cheers!


  2. Wendy Adelman

    I made it w/riced cauliflower, I didn’t process it, the logs were a bit crumbly, but they actually fried up well ( I make it w/butter) . I then made another batch, following the instructions perfectly, the dough was softer but came together well. When I pan fried them, they were soft and didn’t hold their shape well. I used Tapioca flour for both. I read it was a good substitute for cassava flour. The taste was delicious but was disappointed with the second batch consistency. Any ideas why it was like that? I did not over knead the dough.

    Show Replies (1)
  3. Ewa

    Can I replace potato starch with sweet potato starch?

    Show Replies (1)
  4. Ali

    Made this and it turned out really well! I actually wrung out too much water from my cauliflower and so the dough wasn’t sticking together at all. So I added small amounts of water back in by the tsp until it stuck together somewhat better. I couldn’t really roll it out because it got a bit crumbly so I just squashed it into a log shape and got slightly square shaped gnocchi. I sautéed it after boiling and it was perfect. I even like it better than the TJs version because I find it has more structure.


  5. Natalia

    Hi can I use gluten free flour and potato flour

    Show Replies (1)
View More
How to Make Cauliflower GnocchiCauliflower Gnocchi (Trader Joe’s Copycat!)