Pasta, Recipes

Cauliflower Gnocchi

A healthier take on a classic Italian staple!

Cauliflower Gnocchi

Serves 2


  • 900g raw cauliflorets
  • 1/4 cup mashed potato flakes
  • 1/2 cup chickpea flour
  • 2 tbsp olive oil
  • 1/2 tsp salt


  1. Steam the cauliflower until extremely soft. Transfer into a nut milk bag, and let cool.
  2. Squeeze as much liquid from the cauliflower as possible, until it resembled a dough.
  3. Whisk dry ingredients together in another bowl.
  4. Mash cauliflower with 1 tbsp olive oil, and mix into dry ingredients. Knead slightly, until combined.
  5. Transfer the dough onto a cutting board, and split into quarters.
  6. Roll each section into a log, about 1″ in diameter. Cut into 3/4″ segments.
  7. Roll on a gnocchi board, or the back of a fork, to get lines.
  8. Bring a pot of water to a rolling boil, and add gnocchi, boiling until they float (about 3 minutes).
  9. Quickly remove floating gnocchi from water, and transfer into a collander.
  10. Heat the remaining olive oil in a skillet, over medium heat. Add the drained gnocchi, and pan-fry until lightly browned.
  11. Add desired sauce and toppings, and enjoy!

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