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Thank you for this wonderful recipe. I made a double batch last night and my family devoured them. I have tried a lot of recipes that substitute cauliflower for other ingredients and this one is the best so far. While I have never tried the TJ ‘s cauliflower gnocchi, my daughter eats it regularly and said the ones I made were better. This recipe is a keeper.
Hi, when was this recipe developed? It looks delicious.
Hi Helen! Looks like it was published in February of 2019.
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!
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.
I’m guessing it’s the tapioca flour. Here’s a previous comment from Jessica: “Hi Josie- You can use the tapioca or manioc starch (cassava starch) to replace the potato starch, but not the cassava flour.”
In the post before the recipes, she writes: “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.”
Hope that helps solve the mystery!
Can I replace potato starch with sweet potato starch?
Hmm, Ewa, I’ve not used sweet potato starch before. It’ll probably give you a different flavor and texture, but if you like the fun of experimenting, go ahead and give it a try. We’d love to hear how it goes!
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.
Hi can I use gluten free flour and potato flour
I think you could, but don’t expect the texture to be the same. The dough may be a little different in texture, too, but I bet neither of those things will be a dealbreaker.
Clearly I messed up. I felt like I was trying to roll mashed potatoes, and when I cooked them they had the consistency of mozzarella sticks… I think I’ll stick to making pasta.
Hi, Megan. Sorry this recipe gave you trouble. And don’t be so hard on yourself! How was the cooked gnocchi–sounds like it was dense. Perhaps you overworked the dough? I’ve not made this, but I can say regular gnocchi dough is exactly like working with mashed potatoes, so you didn’t mess up there at all.
I made these for the first time not knowing what the TJ’s version tasted like. I have since found out that Wegmans sells Green Giant cauliflower gnocchi. I just made both, this version and the Green Giant. The Green Giant had a very strong cauliflower taste whereas this copycat version does not in my opinion. I think this version tastes very similar to a potato gnocchi. My daughter has had all three, TJ’s, Green Giant, and this recipe. She said the TJ’s and Green Giant taste very similar with a strong cauliflower taste and this homemade version is lighter and much less cauliflower taste. She too likes this version better than the other two.
Question…has anyone tried making this recipe with roasted cauliflower instead of steamed cauliflower? I am going To try that next time because I think roasted the cauliflower will Not have as much liquid in it. My Italian mother-in-law ALWAYS uses baked potatoes instead of boiled or steamed potatoes when she makes gnocchi, as does America’s Test Kitchen. Using baked potatoes has a lot less moisture, thus a lighter gnocchi. I think the same idea would hold true for roasted cauliflower plus you’re using olive oil and salt to roast the cauliflower which is what is added in this recipe. Thoughts???? Thanks!!
Hi, Dee! What a great question! I’m glad you like this recipe, but I, too, am curious about using roasted cauliflower. What a great idea. When you try it, please let us know how it turns out!
How did it go?!
Recipe is a keeper!
I was disappointed in the method. The cauliflower never became “smooth” in the food processor. I added an egg to bind it. Didn’t help. After I kneaded it and rolled it out, it crumbled. When it was boiled in the water it fell apart. Had to throw out the mess.
I followed the directions to the T. Wish I knew if it should have been processed in the food processor for a longer time, like when I make home made peanut butter.
It says in the intro we should get 2.5 cups of cauliflower and then in step two it says we should get 1.25 cups??? Please advise
Hi, Ayesha! Thanks for the catch! It should be 1 1/4 cups. I made the adjustment!
Can you use arrowroot starch instead of potato?
Hi, Judy! Yep, you can use arrowroot for potato starch as a 1:1 replacement.
Can I use arrowroot for both the potato starch and cassava?
Hi, Sandra — No, you need to have a blend of flours for this recipe to work.
Can you used riced cauliflower?
Yes, you can use rice cauliflower. Just try to get at least 14-ounce bag and make sure once it’s cooked and water is squeezed out, there is 1 1/4 cup of cauliflower.
can you use regular flour instead of the cassava flour? thanks !
Yes, you can use all-purpose flour. I would also recommend adding in 1 egg yolk. Since there is gluten in the flour, it could become tough without some sort of fat. Please let us know how it turns out with the modifications.
Do you still need the potato starch if using all purpose flour?
I think if AP flour is all you have, then yes. Be sure to add an extra egg yolk, and expect your results to not be as tender. If you do have potato starch, use it–it makes for pillowy gnocchi!
Thank you for replying. So essentially I can sub AP for cassava and put in the PS per the normal amount in the recipe.
I did try the original recipe and really liked the outcomr but they were definitely delicate to handle so I thought maybe AP would make it stand up to handling a bit better
Can I use tapioca flour in place of cassava flour?
If you are using the Bob’s red mill tapioca flour it would be worth giving a try since the package states it can be used as a gluten free flour, however it maybe a little more chewy due to the starch content. I would love to hear your feedback if you use it as a substitute for cassava flour.
Turned out fantastic. Never had the original since I live in Canada but definitely hit the spot :)
Nutrition facts would be helpful
Hi, Andrea! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
This was my first attempt at making gnocchi and it was so good! It was fun to make and I loved the pillowy texture. Can’t wait to make again! Thanks for the great recipe!
I have tapioca/manioc starch : do you think that would work?
Hi Josie- You can use the tapioca or manioc starch (cassava starch) to replace the potato starch, but not the cassava flour.