Cauliflower Gnocchi (Trader Joe’s Copycat!)

You can double this recipe! When making the cauliflower, be sure you squeeze out the water; you should get about 2 1/2 cups of squeezed cauliflower to turn into gnocchi.

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

Ingredients

  • 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

Method

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.

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Comments

  • Andrea

    Nutrition facts would be helpful

  • Rachel

    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!

    xxxxxyyyyy

  • Josie

    I have tapioca/manioc starch : do you think that would work?

    • Jessica

      Hi Josie- You can use the tapioca or manioc starch (cassava starch) to replace the potato starch, but not the cassava flour.

  • Elise Bauer

    I so love TJ’s cauliflower gnocchi that as soon as I saw this recipe today I ran out to Whole Foods to buy some cassava flour and potato flour to make this (already had cauliflower). OMG, it is SO GOOD!!! It’s also not hard to make at all. It helps to have cheesecloth, but if you didn’t, a clean tea towel would probably do the trick to wring out the excess moisture. I wrung out about a cup of water from the cauliflower (I measured it.) The cauliflower cassava potato starch dough is a lot easier to roll out than regular potato gnocchi. Jessica you are right, the just boiled gnocchi still taste a bit like cauliflower, but once you sauté them? That disappears. I tossed mine with kale pesto. They’re absolutely delicious. I’m glad I froze half the batch before boiling, otherwise I would have eaten the entire batch in one go. Thank you so much Jessica for sharing this recipe with us!

    xxxxxyyyyy

  • Garrett McCord

    OMG. I love this. I’m not gluten-free, but this just sounds too tasty not to make. Maybe pan-fry them with some tomatoes, capers, olives, and garlic. YAS. Weekend plans made.

  • joanna

    Can you use regular corn starch?

    • Emma Christensen

      Hi, Joanna! If you can’t find cassava flour, we recommend using arrowroot starch (as mentioned in the headnotes). We don’t recommend swapping cornstarch for either of the flours/starches. Thanks!