If you have been searching for a delicious, comforting dish that fits a gluten-free lifestyle, this Gluten-Free Cauliflower Gnocchi Recipe is your new go-to! Imagine pillowy gnocchi bites made from fresh cauliflower, giving you that perfect combination of tender texture and subtle flavor without any gluten in sight. It’s easy enough to make at home with just a handful of simple ingredients, yet it feels special enough to serve to guests or enjoy as a cozy weeknight meal. Whether you bake, air-fry, or boil them, these gnocchi pillows soak up your favorite sauces beautifully, delivering warmth and satisfaction in every bite.
Ingredients You’ll Need
These ingredients are straightforward but each one is key to getting the perfect taste, texture, and color. Every component plays a role in turning cauliflower into succulent, gluten-free gnocchi you’ll fall in love with.
- Cauliflower florets (15 ounces / 4 cups): The star vegetable that’s steamed and pureed for a smooth, light base.
- Kosher salt (½ teaspoon): Enhances the flavor and balances the natural sweetness of the cauliflower.
- Olive oil (2 tablespoons): Adds richness and helps bind the dough while keeping it tender.
- Cassava flour or gluten-free oat flour (½ cup): The gluten-free binder that gives the gnocchi structure without heaviness; cassava flour yields the best results.
- Potato starch (4 tablespoons): Provides that classic soft and chewy gnocchi texture.
- Optional garlic powder (½ teaspoon): For an extra layer of subtle flavor that complements the cauliflower beautifully.
How to Make Gluten-Free Cauliflower Gnocchi Recipe
Step 1: Cook and Drain the Cauliflower
Start by steaming your cauliflower until tender using either a microwave or stovetop method. This softens it just right and prepares it for pureeing. Draining thoroughly is essential here — excess moisture can make the dough too wet, so give the cauliflower time to drain well and then use a cheesecloth or towel to squeeze out even more water.
Step 2: Puree and Combine Ingredients
Once drained, blend the cauliflower into a smooth puree with salt and olive oil. Then, mix the cassava or oat flour, potato starch, and optional garlic powder in a bowl before adding to the puree. A light blend and gentle kneading form a soft dough — be careful not to overwork it, or the gnocchi might become tough.
Step 3: Chill and Prepare the Dough
Pop the dough ball into the fridge for 15 to 20 minutes; this rest time firms it up, making it much easier to handle. When ready, divide the dough into sections, roll each into a log about 6 inches long, and slice into bite-sized pieces. Don’t forget to roll each piece over a fork edge to create those classic gnocchi ridges — they’re perfect for holding sauce!
Step 4: Cook the Gnocchi Your Way
Choose from baking, air frying, or boiling to cook the gnocchi. Baking at 400°F for about 20-25 minutes yields golden, slightly crispy pieces, while air frying crisps them up in 8-10 minutes. Boiling offers a traditional method where they float to the surface when done. For an extra delicious touch, pan-fry boiled gnocchi in olive oil or butter for a crunchy exterior and soft center.
Step 5: Simmer in Sauce and Serve
After cooking, gently simmer your cauliflower gnocchi in sauce for 5 minutes to infuse them with flavor. Serve them up with freshly grated Parmesan or your favorite toppings and get ready for a comforting, tasty meal!
How to Serve Gluten-Free Cauliflower Gnocchi Recipe
Garnishes
Garnishing your gnocchi elevates the dish from simple to spectacular. Fresh herbs like basil or parsley add a pop of color and freshness, while a sprinkle of Parmesan or nutritional yeast offers a savory, cheesy note. A drizzle of extra virgin olive oil or a few red pepper flakes can add a subtle kick and richness.
Side Dishes
This gluten-free cauliflower gnocchi pairs wonderfully with a crisp green salad dressed with lemon vinaigrette. Roasted vegetables like asparagus or Brussels sprouts make lovely companions, adding both texture and nutrition. For a heartier meal, a rich tomato sauce or creamy mushroom ragout alongside the gnocchi is pure bliss.
Creative Ways to Present
Get playful by tossing your gnocchi into soups or stews for an unexpected twist. Layer them in a casserole with cheese and veggies for a comforting bake, or even serve them cold as part of a grain bowl with fresh veggies and a zesty dressing. The versatility of this dish means you can tailor it beautifully to your taste and occasion.
Make Ahead and Storage
Storing Leftovers
Keep any cooked gnocchi in an airtight container in the fridge for up to 5 days. This is perfect if you want to prep ahead or enjoy leftovers without losing texture or flavor.
Freezing
You can freeze uncooked gnocchi by placing them on a parchment-lined sheet pan in a single layer and freezing until solid. Then transfer to a freezer-safe container. When you’re ready to cook, no need to thaw — cook straight from frozen using your preferred method.
Reheating
For the best texture, reheat gnocchi gently in a skillet with a touch of olive oil or butter until warmed through and slightly crispy again. Microwave reheating is convenient but may soften them more than roasting or sautéing.
FAQs
Is this Gluten-Free Cauliflower Gnocchi Recipe suitable for beginners?
Absolutely! This recipe is straightforward and only requires a few simple steps, making it a great choice even if you’re new to cooking gluten-free gnocchi.
Can I use other flours besides cassava or oat flour?
Yes, gluten-free 1:1 baking flour blends also work, though cassava flour tends to give the best texture. If using oat flour, consider adding a tablespoon of tapioca starch for better binding.
What is the best way to get crispy gnocchi?
After boiling, pan-frying the gnocchi in olive oil or butter creates a delightful crispy crust while keeping the inside soft and pillowy.
Can this recipe be made vegan?
Yes! Simply swap Parmesan cheese garnish with nutritional yeast or vegan cheese alternatives for a fully plant-based version.
How long does it take to make this recipe from start to finish?
The total time is about one hour, including preparation, dough resting, and cooking. It’s well worth the wait for the delicious comfort it delivers!
Final Thoughts
There is something truly special about homemade gnocchi, especially when it is gluten-free and made from wholesome cauliflower. This Gluten-Free Cauliflower Gnocchi Recipe is a wonderful addition to your kitchen rotation — simple, flavorful, and versatile. I can’t wait for you to make it, share it, and enjoy every comforting bite with those you love!
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Gluten-Free Cauliflower Gnocchi Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 3 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This easy gluten-free cauliflower gnocchi recipe uses just five ingredients and can be cooked in the oven, air fryer, or on the stovetop. It’s a healthier alternative to traditional pasta gnocchi, featuring a soft and tender texture with a lightly crispy exterior when baked or pan-fried. Perfect for a low-gluten diet and customizable with your favorite sauces.
Ingredients
Main Ingredients
- 15 ounces cauliflower florets (about 4 cups or 1 medium head)
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- ½ cup (60–65 grams) cassava flour or gluten-free oat flour
- 4 tablespoons (45–48 grams) potato starch
- Optional – ½ teaspoon garlic powder
Instructions
- Steam the Cauliflower: Place cauliflower and ¼ cup water in a large saucepan. Bring to a boil over medium heat, then cover and cook for 7 to 9 minutes until tender. Stir occasionally. Alternatively, microwave for 3-4 minutes until soft.
- Drain and Dry: Drain cauliflower thoroughly and let it sit in a strainer for a few minutes. Remove excess water by squeezing it through a cheesecloth or thin towel to extract about ¾ cup of liquid. Set aside to cool.
- Make Cauliflower Puree: In a blender or food processor, blend the cauliflower until riced. Add salt and olive oil, then blend again until a smooth puree forms.
- Mix Dry Ingredients: In a large bowl, combine the cassava flour, potato starch, and optional garlic powder.
- Combine Dough: Add the cauliflower puree to the dry ingredients in the blender and blend just until combined. Avoid overmixing to keep the texture light.
- Knead and Chill Dough: Transfer the batter to a clean bowl and gently knead into a soft dough ball. Refrigerate the dough for 15-20 minutes to firm up.
- Shape Gnocchi: Divide dough into four equal pieces. On a floured surface, roll each piece into a 6-inch log. Cut logs into ¾ to 1-inch pieces. Optionally, press each piece against the back of a fork to create ridges.
- Cook Gnocchi (Choose Method):
- Oven: Preheat to 400°F (200°C). Spread gnocchi on a greased or parchment-lined sheet, drizzle with olive oil, and sprinkle with salt. Bake 20-25 minutes, turning halfway, until golden and crisp.
- Air Fryer: Preheat to 400°F. Arrange gnocchi on the air fryer basket sprayed with oil. Air fry 8-10 minutes, flipping and spraying once halfway through.
- Boiling: Boil 6 cups salted water (½ teaspoon salt). Cook gnocchi in batches until they float (2-3 minutes). Remove with slotted spoon.
- Optional Pan-Fry After Boiling: To add crispiness after boiling, sauté boiled gnocchi in olive oil or butter until golden and slightly crisp, avoiding sticking.
- Serve: Simmer cooked gnocchi in your choice of sauce for 5 minutes. Serve topped with grated Parmesan cheese.
Notes
- Ingredient Tip: Cassava flour works best for gluten-free flour options, but oat flour or gluten-free 1:1 flour can be used. For softer gnocchi with oat flour, add 1 tablespoon tapioca starch for better binding.
- Storage: Store cooked gnocchi in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or a sauté pan with a little oil.
