Making cauliflower gnocchi is going to turn this weekend into the best ever!
Yessss, it is happening. I’ve been making cauliflower gnocchi at home and oh my gosh – it’s so good.
I wasn’t initially sold on the whole cauliflower gnocchi thing. I mean, I thought it was okay?
Then I really got into it when I was testing the sheet pan gnocchi recipe. Like, loved it.
And! The thing is that my TJ’s is not super close and almost every single time I go, the gnocchi is sold out. I have to pull an Eddie and buy eight bags at a time.
Seriously, when he finds something he likes, he buys a ton and works through it. We currently have 30 pitaya packs in our freezer. I asked him to get waffles for Emilia last week and he came home with six boxes. I mean… what?!
That’s what I will have to do next time with the cauliflower gnocchi, I suppose.
Until then… I’ll just make my own.
I could NOT stop eating these straight from the pan. Because, spoiler alert: I prefer roasting them to boiling them.
Then eating them straight from the bowl. They are so, so, so good and taste exactly like the popular frozen ones. They look and feel the same too!
The crazy thing is that they are pretty easy. Easier than I assumed. The recipe works with most flour. All-purpose, whole wheat, gluten free baking mixes, cassava, chickpea – I didn’t test it with coconut or quinoa flour but I think it will work!
You just really have to watch the flour ratio. I suggest trying to stick to the 2/3 cup measurement and not adding much more – otherwise, these will taste like the flour that you use, even after you cook them. Eeeek.
I mean, just look at that golden crisp down below! How could you NOT roast these?
The true test of cauliflower gnocchi? I actually want to eat these with marinara sauce or bolognese. My first choice for pasta sauce tends to be anything BUT tomato sauce.
However, this bowl was screaming for some. Lots of shaved parm, some fresh herbs.
If you’ve never tried the cauliflower gnocchi from Trader Joe’s, there are a few things to keep in mind:
First, it definitely tastes like cauliflower. This is important! It’s not really cauliflower in disguise.
The frozen version from the store tastes like cauliflower, as does this gnocchi that you can make at home. When I first tried the TJ’s version, I was actually a little shocked at how much it tastes like cauliflower (which sounds insane, since it IS cauliflower) but it wasn’t bad. It just… really tastes like cauliflower! In a good way. I promise.
Next, the texture is different from regular gnocchi, but it’s not bad. I find the frozen version (even when you toast or saute it) to be a little sticky and chewy. Not in a bad way though! I actually love the texture. And it’s crazy, but these homemade ones are the exact same way. They have a chewy, slightly sticky texture.
Also important: the smaller, the better! The frozen TJ’s gnocchi is much tinier than traditional gnocchi. I suggest cutting these into small pieces – small than you’d think.
And finally, as mentioned above, my favorite way to cook this is to roast it in the oven or toast it in a skillet. It adds the golden, slightly crunchy crisp to the outside and tastes SO good.
So now that your weekend plans are set…
Cauliflower Gnocchi Recipe
Homemade cauliflower gnocchi that tastes just like the Trader Joe’s version! It’s made with cauliflower, comes together fast and is super easy!
- 1 medium to large head of cauliflower, (cut into florets)
- 2/3 cup of all-purpose or whole wheat flour OR all-purpose gluten free flour mix
- ½ teaspoon salt
- olive oil for spritzing or misting
Remove the stem from the cauliflower and cut it into florets. You want 4 to 5 cups of florets. If you have a lot more, just set it aside to use for another recipe. This is important! You need to have that exact measure so you know how much flour to use. If you keep adding flour to “fix” the dough, this will just taste like flour!
- Place the cauliflower in a food processor. Pulse and blender until it breaks down and begins to get creamy. Sprinkle in the flour and salt and blend again until a dough comes together. It will be super sticky, but resist the urge to add in more flour!
- Transfer the dough to a floured workspace. Have a little extra flour on hand because this is where you can work in a little bit as you roll the dough. Shape it into a ball, then slice it into 4 equal sections.
Roll each section out until you have a rope that is about 1-inch thick. Slice the dough into squares with a sharp knife – I like to make cuts every ½ inch or so. Repeat with each rope of dough. Cook as desired!
- To boil: bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 3 to 4 minutes. Remove with a slotted spoon and serve as you wish!
- To roast: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with olive oil. Place the gnocchi on the foil in a single layer and spray with olive oil. Sprinkle on a bit of salt and pepper. (At this point, you can also add veggies if you want, like in my sheet pan gnocchi!) Roast for 15, then flip and roast for 10 to 15 minutes more, or until golden brown and crispy on the edges.
To sauté: Heat a nonstick skillet over medium heat and add 1 to 2 teaspoons olive oil. Add the gnocchi in a single layer (you may need to do two batches!) and cook until golden brown and crisp, about 5 minutes per side. If you feel that it still tastes a bit “floury” this way, use the boil method first, then sauté like this.
- To freeze: Cut the gnocchi into pieces a place them on a baking sheet in a single layer. Freeze for 60 minutes, then place the gnocchi in a ziplock bag. They will stay great in the freezer for a few months!
Once the gnocchi are cooked, serve them however you’d like. Here, I used marinara sauce, fresh herbs and shaved parmesan. Super simple and delicious!