Cauliflower Gnocchi


Hop on the cauliflower-replacing-carbs trend with this delicious gnocchi recipe. The texture of the dumplings is remarkably similar to its potato cousins! Top your bowl with pesto, marinara, or an herb-infused oil.

Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins


  • 1 medium head cauliflower (about 1 1/2 lb.), trimmed and cut into florets (4 cups)

  • 1 ½ pound russet potatoes, peeled and cut in 1 1/2-inch pieces

  • ½ cup all-purpose flour

  • ½ cup shredded Parmesan or sharp white cheddar cheese, plus more for garnish

  • 1 egg, lightly beaten

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • Chopped fresh herbs, optional

  • Purchased pasta sauce, warmed, or basil pesto


  1. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with greased foil. In a large saucepan bring lightly salted water to boiling. Add cauliflower. Return to boiling; reduce heat. Cover and cook for 8 minutes or until tender. Remove cauliflower from saucepan with a slotted spoon. Transfer to a large bowl to cool slightly. Add potatoes to saucepan. Return to boiling; reduce heat. Cover and cook for 16 minutes or until fork tender. Drain and transfer potatoes to the prepared baking pan. Bake 10 minutes or until completely dry. Cool slightly.

  2. Mash cauliflower with a potato masher. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. Return to the bowl. Add potatoes and mash until smooth. Add flour, cheese, egg, salt, and pepper. Stir until combined.

  3. Transfer mixture to a large resealable plastic bag. Snip the corner of the bag and pipe the cauliflower mixture onto a cutting board into 1-inch wide ropes and cut the ropes crosswise into 1-inch pieces. With lightly floured hands, roll portions gently into balls and press an indent in one side with your thumb.

  4. In an extra-large skillet heat olive oil and butter over medium heat. Add half of the gnocchi to the skillet. Cook 2 to 3 minutes on each side or until golden brown and cooked through. Repeat with remaining gnocchi. Sprinkle with herbs and additional cheese, if desired. Serve with pasta sauce or pesto.

    Cauliflower Gnocchi
    Matthew Clark

Nutrition Facts (per serving)

261 Calories
8g Fat
39g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 261
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 42mg 14%
Sodium 640mg 28%
Total Carbohydrate 39g 14%
Total Sugars 6g
Protein 9g
Vitamin C 41.8mg 209%
Calcium 131mg 10%
Iron 1.8mg 10%
Potassium 807mg 17%
Folate, total 80.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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