Why You’ll Love This Recipe
I like this recipe because it transforms basic cauliflower florets into something special. The gnocchi are tender, flavorful, and customizable with different toppings and sauces. I also love that I can boil them for a soft, classic texture or pan-fry them for a crispy bite. They’re perfect for dinner when I want something hearty yet still vegetable-based.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb. cauliflower florets
2 eggs
4 cups flour, divided
1 tsp. salt
1 tsp. pepper
3 tbsp. butter
2 sprigs fresh rosemary (optional)
Directions
-
I boil the cauliflower florets for about 15 minutes until they are very soft, then let them cool completely.
-
To mash the cauliflower, I either use a potato masher with holes or pulse it in a food processor until smooth, about 1 minute.
-
I bring a large pot of lightly salted water to a boil.
-
I mix the pureed cauliflower with the eggs, flour, salt, and pepper until a dough forms.
-
On a lightly floured surface, I knead the dough for 3–4 minutes, adding more flour if it feels too soft. I shape it into a ball, then cut it into 4 equal pieces.
-
Working with one piece at a time, I cut it in half again, roll it into a rope about ¾ inch thick, and slice it into ½-inch pieces.
-
I drop the gnocchi into the boiling water, stir gently, and cook until they float to the surface. Once floating, I let them cook for 1 more minute.
-
I drain the gnocchi and either drizzle with melted butter or pan-fry them in butter with rosemary for 5 minutes until golden.
-
I serve them as is or with my favorite sauce.
Servings and Timing
This recipe makes about 4 servings. It takes 25 minutes to prepare, 25 minutes to cook, and about 50 minutes total.
Variations
I sometimes toss the gnocchi with caramelized onions for extra sweetness. For a classic Italian touch, I serve them with marinara or pesto. When I want something richer, I use Alfredo or a creamy bechamel sauce. I also like adding fresh herbs like thyme or sage when pan-searing for extra flavor.
Storage/Reheating
I store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, I either sauté them in a skillet with butter until warmed through or microwave them briefly. For longer storage, I freeze the uncooked gnocchi on a baking sheet, then transfer them to a bag once solid. When I’m ready to cook, I drop them straight into boiling water without thawing.
FAQs
Can I make these gnocchi ahead of time?
Yes, I often shape them, freeze them on a tray, and cook directly from frozen when needed.
Do I need to squeeze water out of the cauliflower?
No, boiling and cooling are enough, but I make sure it’s not watery before mixing into the dough.
Can I make them gluten-free?
Yes, I use a 1:1 gluten-free flour blend instead of all-purpose flour.
How do I keep them from falling apart in the water?
I make sure the dough isn’t too soft by adding enough flour, and I let the water boil gently, not vigorously.
Can I bake cauliflower gnocchi instead of boiling?
No, they need boiling to set the texture, but I can pan-fry them afterward.
Can I add cheese to the dough?
Yes, Parmesan or Pecorino Romano adds great flavor.
Do they taste strongly of cauliflower?
No, the flavor is mild, especially when paired with sauce or herbs.
Can I skip the rosemary?
Yes, it’s optional, but it adds a nice aroma when pan-frying.
How do I get them crispy?
I sauté them in butter or olive oil after boiling for 4–5 minutes until golden.
Conclusion
This homemade cauliflower gnocchi is one of my favorite ways to enjoy cauliflower in a comforting, Italian-inspired dish. I love how versatile they are, whether I keep them soft and buttery or pan-sear them for a golden crust. With endless sauce options, they’re a recipe I keep coming back to for cozy weeknight dinners.
Homemade Cauliflower Gnocchi
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Light and pillowy homemade cauliflower gnocchi made from simple ingredients like cauliflower, eggs, and flour. These versatile dumplings can be boiled for a soft texture or pan-seared in butter for a golden crust, then paired with your favorite sauce for a comforting Italian-inspired meal.
Ingredients
1 lb cauliflower florets
2 eggs
4 cups all-purpose flour, divided
1 tsp salt
1 tsp pepper
3 tbsp butter
2 sprigs fresh rosemary (optional)
Instructions
- Boil cauliflower florets for 15 minutes until very soft. Drain and cool completely.
- Mash or puree cauliflower until smooth.
- Bring a large pot of salted water to a boil.
- In a bowl, mix cauliflower, eggs, flour, salt, and pepper until a dough forms.
- Knead on a floured surface for 3–4 minutes, adding flour if needed. Shape into a ball and divide into 4 pieces.
- Working with one piece at a time, roll into 3/4-inch thick ropes and cut into 1/2-inch pieces.
- Drop gnocchi into boiling water. Stir gently and cook until they float, then cook 1 more minute.
- Drain and serve with melted butter, or pan-fry in butter with rosemary for 5 minutes until golden.
- Serve warm with desired sauce.
Notes
Toss with caramelized onions for extra sweetness.
Serve with marinara, pesto, Alfredo, or bechamel for variety.
Pan-fry with thyme or sage for extra flavor.
Freeze uncooked gnocchi on a tray, then cook from frozen.
Add Parmesan or Pecorino Romano to the dough for richness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling, Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 95mg
