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Gluten-Free Cauliflower Gnocchi Recipe

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4.2 from 53 reviews

This Gluten-Free Cauliflower Gnocchi recipe offers a healthy, satisfying alternative to traditional gnocchi made with wheat flour. Made primarily with steamed cauliflower and gluten-free flours like cassava or oat flour, these soft gnocchi pillows are perfect for those seeking gluten-free or low-carb options. The gnocchi can be baked, air fried, or boiled, then simmered in your favorite sauce for a delicious, comforting meal.

  • Total Time: 1 hour
  • Yield: 3 servings

Ingredients

Vegetables and Produce

  • 15 ounces cauliflower florets (about 4 cups or 1 medium head)

Dry Ingredients

  • 1/2 teaspoon kosher salt
  • 1/2 cup (60-65 grams) cassava flour or gluten-free oat flour
  • 4 Tablespoons (45–48 grams) potato starch
  • Optional – 1/2 teaspoon garlic powder

Oils and Fats

  • 2 Tablespoons olive oil

Instructions

  1. Steam the cauliflower: Place cauliflower florets and 1/4 cup water in a large saucepan. Bring to a boil, then reduce heat to medium, cover, and cook for 7 to 9 minutes or until tender, stirring occasionally. Alternatively, you can steam the cauliflower in the microwave for 3 to 4 minutes. Drain the cooked cauliflower very well by letting it sit in a strainer for a few minutes.
  2. Remove excess moisture: Squeeze out approximately 3/4 cup of liquid from the cooked cauliflower using a cheesecloth or thin towel, to ensure the dough isn’t soggy. Let the cauliflower cool for a few minutes.
  3. Rice the cauliflower: Place the drained cauliflower in a blender or food processor and blend until it forms a rice-like texture. Add kosher salt and olive oil, then blend again until it becomes a smooth cauliflower puree or mash. Set aside.
  4. Prepare dry mix: In a large bowl, combine cassava flour (or gluten-free oat flour), potato starch, and optional garlic powder. Add this mixture to the cauliflower mash in the food processor and blend until just combined. Avoid overmixing.
  5. Knead the dough: Transfer the blended dough to a large mixing bowl. Gently knead it to form a soft dough ball. Place the dough ball in the refrigerator for 15 to 20 minutes to help it firm up.
  6. Shape the gnocchi: Divide the dough into four equal parts. On a well-floured surface, roll each portion into a 6-inch long log with floured hands. Cut each log into pieces approximately ¾ to 1 inch wide. To create the classic gnocchi texture, roll each piece down the edge of a fork to form ridges.
  7. Cook the gnocchi: Choose one baking method (baking, air frying, or boiling) to cook the gnocchi until done. Specific cooking times and temperatures will depend on the chosen method.
  8. Simmer with sauce: After cooking, place the gnocchi in a deep skillet with your choice of sauce and simmer gently for 5 minutes to absorb flavors.
  9. Serve: Serve the gnocchi hot, topped with grated parmesan cheese for added flavor.

Notes

  • You can use cassava flour or gluten-free oat flour depending on availability and preference.
  • Be sure to drain the cauliflower thoroughly to avoid a watery dough.
  • Gnocchi ridges help sauce cling better and add texture.
  • Cooking methods include baking, air frying, or boiling—choose your preferred method.
  • Simmering the cooked gnocchi in sauce enhances the flavor and texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-cauliflower-gnocchi-recipe/