Gnocchi Recipes

This guilt-free cauliflower gnocchi only takes 2 ingredients: cauliflower and flour. This is an excellent way to cut calories by not using starchy potatoes and eggs. You can use gluten-free flour to turn these beauties into a GF version that tastes absolutely scrumptious, too. These puffy little pillows are such a delight no matter how you top them. I've added a bonus step to turn them into garlic butter gnocchi. Highly recommended!


Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 3 servings


  • 1 medium head of cauliflower
  • 2/3 cup flour, extra for dusting


  1. Remove green leaves from cauliflower and cut in half.
  2. Cut out the middle of the stalk then cut into florets. This should give you about 5 cups of florets. If you have more, set aside for another time, if you don't have enough, cut down on the flour a bit.
  3. Place the cauliflower into a food processor and pulse until it's super fine like snow. Do it in batches if necessary.
  4. Put the cauliflower in a microwave-safe bowl, covered with a paper towel. Microwave on high for 5 minutes.
  5. Transfer the cauliflower to a towel to drain and cool thoroughly. When cool, squeeze out as much of the liquid as possible using a towel or cheesecloth.
  6. Put the cauliflower in the food processor and pulse until it's creamy. Add flour and pulse until it turns into a very sticky dough.
  7. Generously flour a work surface and roll out your dough. Keep adding dough until it's no longer sticky, but not so much that it's dry.
  8. Cut ball of dough into 4 equal segments, then roll each segment into a long 1" thick rope. Cut into little squares with a sharp knife.
  9. Press the tines of a fork into each square. This helps keep whatever sauce you put on the gnocchi sticking to it.
  10. Bring a large pot of salted water to a boil and drop the gnocchi in, but don't overcrowd the water. When they rise to the surface of the water in a couple minutes, they are ready. Drain well.
  11. If you'd like to make the sauce, melt a tablespoon or two of butter in a pan over medium-low heat. Add a few cloves of minced garlic, then add the drained gnocchi. Cook until garlic and gnocchi are a bit browned. Serve in bowls with chopped parsley and a pinch of sea salt.
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I think we all get very excited when we score that 99 cent 5-pound bag of potatoes. But what to do when you're tired of all the garlic mash and baked spuds? Try gnocchi! Little Italian pillows of love.

Gnocchi ready to boil.

Comment Pin it! Was this helpful? 12

I have been wanting to make this for awhile and finally bit the bullet. I had a sweet potato in the fridge that was on the verge of going bad and had I waited another week to use it it would have gone in the compost.

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Amy Mahoney
May 17, 2006

This garlic-lovers favorite is an elegant vegetarian dish to keep in the freezer for special occasions or a delicious family meal.

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August 31, 2006

Does anyone have a recipe for gnocchi that does not use potatoes?

Pam from WI


September 1, 20060 found this helpful

Haven't tried any, but googling "gnocchi", I found these recipes.

Good Luck!

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