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crispy cauliflower gnocchi in a white dish tossed with fresh basil pesto
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5 from 4 votes

Cauliflower Gnocchi [Trader Joe's Copycat]

This cauliflower gnocchi recipe is made with 3 ingredients and is naturally gluten free. Skip Trader Joe's and make this simple recipe at home.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American, Italian
Diet: Gluten Free, Vegetarian
Keyword: frozen, pasta
Servings: 6 people
Cost: $1.60 per serving

Ingredients

  • 16 ounces frozen cauliflower florets (I used the ones that steam in the bag)
  • 2 cups cassava flour plus more if needed
  • 1 teaspoon kosher salt
  • 2 tablespoons olive or coconut oil for searing

Instructions

  • Start by steaming the frozen cauliflower in the microwave according to the package directions. Allow to cool slightly then carefully use paper towels to pat the cauliflower to release as much moisture as you can. Discard the paper towels and add the cauliflower to the bowl of a food processor or high speed blender.
  • Add the cassava flour and salt and blend on medium speed until it’s combined and the dough starts to pull away from the sides of the food processor. It should form a ball but it’s ok if it’s slightly sticky to the touch. Add more flour a few tablespoons at a time if needed, being careful not to add too much.
    cauliflower and cassava flour in the bowl of a food processor
  • Dust the counter or a silpat mat on the counter with cassava flour and turn the dough out. Divide the dough in half then roll one half into a long rope about 1 inch in diameter. Start at one end and cut the dough into 1 inch pieces. Repeat the process with the other half. Use the back of a fork to gently press marks into one side of the gnocchi. The grooves help the pasta soak up more sauce when you cook with them!
    cauliflower gnocchi dough rolled into two long pieces before being cut
  • Fill a stock pot about halfway full with water and generously salt. Bring to a boil then add 1/2 of the gnocchi to the water. They will sink to the bottom. Once they float to the top,about 1-2 minutes, remove them with a slotted spoon and place them on a plate or baking sheet and repeat the process with the other half.
  • Heat a large skillet over medium high heat and add 2 tablespoons of olive oil or coconut oil. When it’s hot and rippling, add boiled gnocchi and seat on each side for 1-2 minutes until crispy and golden brown. Serve with your favorite sauce or store in the freezer

Video

Notes

How to freeze: After the gnocchi is formed (before boiling), place them in an even layer on a large baking sheet. Transfer the baking sheet to the freezer and allow to freeze solid for 20 or so minutes then transfer them to an airtight container or ziploc bag. Cook them directly from frozen according to recipe directions. They may take a few minutes longer to float to the top when boiling.

Nutrition

Serving: 1g | Calories: 204kcal | Carbohydrates: 45.2g | Protein: 2.5g | Fat: 1g | Cholesterol: 31mg | Sodium: 34.5mg | Fiber: 4.2g | Sugar: 1.5g