Cauliflower Gnocchi

Cauliflower Gnocchi


  • 2 medium cauliflower heads
  • 1 cup white whole wheat flour (or all purpose or gluten-free flour)
  • 1 teaspoon kosher salt
  • Olive oil spray


  1. Place the cauliflower in a large pot, cover with water, and bring to a boil.
  2. Reduce heat to low, cover, and simmer for about 22 minutes, until the cauliflower is very soft.
  3. Drain and set aside to cool.
  4. Once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl. Repeat with the remaining cauliflower until all of it is well drained and squeezed of all liquid so the dough isn’t too sticky.
  5. Add the flour and salt into the bowl with the mashed cauliflower and mix with a fork at first, then using your hands to fold and squeeze everything together into a dough.
  6. Dust a work surface with flour, then separate the dough into 8 equal pieces, about 2 1/2 ounces each. One at a time, roll each ball into a ½-inch-thick rope 10 inches long and set aside. Continue until all the dough is used up.
  7. Next, cut each rope into 12 equals sized (gnocchi-like) pieces, slightly nudging the pieces apart so they are not touching. You should get about 100-110 pieces total.
  8. If at any point the dough becomes too sticky to work with, add flour to your hands.
  9. In two batches, liberally mist a large a skillet with nonstick oil spray and warm over medium heat. Place half of the gnocchi on the hot skillet.
  10. Let the gnocchi sit in the hot pan undisturbed for 2 minutes, then gently flip using a spoon or tongs, being careful not to squish them.
  11. Sprinkle salt over the tops and continue to cook for another 2 to 4 minutes or until desired doneness.
  12. Set aside and repeat with remaining gnocchi.


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