This Homemade Gluten Free Gnocchi Recipe with cauliflower, potato, and parmesan are soft, silky, hearty, filling, gluten free – and so easy to make! The Tomato Sauce is a perfect pairing and great easy weeknight dinner.
Soft and silky, but also hearty and filling! Gnocchi are the perfect little vessel for a delicious sauce. This Cauliflower Gluten Free Gnocchi recipe is a healthy version to traditional gnocchi, because it’s made with cauliflower! But you don’t even taste the cauliflower, only the soft pillowy goodness. Add my simple and quick Tomato Sauce and you have soft pillows of heaven.
These gluten free potato gnocchi recipe with cauliflower are also fantastic because you can make a ton and freeze them! Before cooking them in water, freeze them on a sheet pan. Then transfer them to storage containers and store in the freezer for up to 4 months. Click here to get my printable cheat sheet with 10 Freezer Hacks to make easy dinners!
Why You Should Make Your Own Gluten Free Gnocchi Recipe
First, it’s easy! I know, I know, it’s obviously easier to buy them already made. But, unlike pasta, there is no rolling out the dough forever or needing a pasta machine. Nope, this one can be as rustic as you want and only requires your hands!
And, since it’s so easy, it’s fun to make these with kids or friends! So, have a Gnocchi-Making Party! It’s a great excuse to get together. It’s also a great way to bond with the kiddos and get them in the kitchen with you.
Finally, you can make them healthy! After earning my Certification in Nutrition, I really started to look healthier ways to make pasta at home. Gnocchi is so incredibly easy! This version has cauliflower, potato, and gluten free flour. But you can make them with sweet potatoes or butternut squash or pumpkin. And when you make anything from scratch, you know exactly what’s going in. For gnocchi, that means no added preservatives or ingredients you cannot pronounce.
Here are some other sauces that I’ve made with pasta that would taste fantastic with this Cauliflower Gnocchi Recipe:
- Heavenly Mushroom Sauce
- Easy Tomato Cream Sauce
- Orange Brown Butter Sauce with Shrimp
- Walnut Sauce with Ricotta & Spinach
CAULIFLOWER HEALTH BENEFITS!
Cauliflower is not only versatile, it’s a great Low-Carb diet food full of health benefits! While it’s low in carbs, it’s high in Fiber and contains so many vitamins and minerals. Cauliflower is a Cruciferous Veggie, just like Broccoli and Kale, which we all know are extremely good for us. So, it also contains important Antioxidants which can help to reduce the risk for heart disease and may have anti-cancer effects.
Try these other delicious and healthy Cauliflower recipes:
- Super Cheesy Cauliflower Rice
- Korean Rice Bowl with Lentils & Cauliflower
- Green Cauliflower Cream Fettuccine
- Cauliflower Steaks & Quinoa Risotto
- Spiced Cauliflower Rice with Beef Filet
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Super Simple Ingredients for this Gluten Free Gnocchi Recipe!
Gnocchi
- Head Cauliflower
- Large russet potato
- All purpose Gluten free flour (such as Bob’s Red Mill)
- Parmesan cheese, grated
- Salt and Black Pepper
- Large eggs
- Cornstarch (for surface for rolling out)
Tomato Sauce
- San Marzano Tomatoes, whole peeled
- Extra Virgin Olive Oil
- Garlic, minced
- 1 teaspoon Vegetable Base (such as Better than Bouillon brand)
- 1 cup water (or replace water and vegetable base with 1 cup Vegetable broth)
- Seasoning: Dried Oregano, Salt and Black Pepper
- Garnishes: Parmesan Cheese, Italian Flat leaf Parsley
Time Saving Prep Ahead Steps for these Cauliflower Gnocchi
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
For this recipe, you can make and cut the gnocchi ahead and then freeze them before cooking them in water. Then simply add them to boiling water while frozen to cook.
You can also make the sauce in advance and warm in a skillet and then toss the gnocchi in to combine.
Cut your cauliflower into small florets. Peel the potato and cut into small dices. Immediately add the potato to cold water in a small pot so it doesn’t brown.
Cook the cauliflower and potato in separate pots. Place the cauliflower in a large pot with about 2 inches of water. Bring to a simmer, cover the pot and steam until the cauliflower is fall apart tender, about 15 to 20 minutes.
Bring the potato to a boil and then simmer until fork-tender, 10 to 12 minutes. Drain well.
Talking Tip: This is a great way to use leftover mashed Potatoes!
Drain the cauliflower and then put it in a dish towel.
Squeeze any excess water out.
While the cauliflower and potato are still hot, mash them together until the mixture is smooth (use a potato ricer if you have one).
Mix in the flour, Parmesan, salt and pepper. Make a well in the center of the mixture and add the eggs. Mix well to combine.
Separate dough into three-four equal parts and roll out into ½-3/4″ diameter ropes on a surface dusted lightly with cornstarch.
Cut the ropes of dough into 1″ pieces.
Roll each piece across the tines of a fork to create ridges.
That’s right, a fork, no gnocchi board necessary! Set aside on a cornstarch-dusted baking sheet.
Cooking these Gluten Free Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook until they float to the surface, 3 to 4 minutes. Using a slotted spoon, transfer them to sheet pan while the rest cook.
For this recipe, I went with a very simple and traditional tomato sauce. My version cooks up fast since you are spending more time making the gnocchi from scratch. It’s the perfect sauce to go with these hearty gnocchi! You could also go with a simple garlic butter sauce…yum!
ENJOY! 😍 Carrie
Gluten Free Gnocchi Recipe FAQs
Can I use rice flour in this Gluten Free Gnocchi Recipe?
Yes, you can use rice flour as a substitute in this Gnocchi recipe. I have not tested any other gluten free flour options in this recipe, however, so please let me know if you try a different one!
What kind of potatoes are best for homemade gnocchi?
Russet Potatoes are best for gnocchi as the potato starch helps to keep these gnocchi held together.
Are these Cauliflower Gnocchi vegetarian or vegan?
This Gluten Free Gnocchi Recipe is Vegetarian. However, because there are eggs in the recipe, this is not considered vegan.
How long can I store these before cooking?
You can store the uncooked gnocchi in an airtight container in the refrigerator for up to 4 days. Once you cook them, you can store them in an airtight container in the refrigerator for up to 5 days. After cooked, you will want to toss them in a sauce or a drizzle of olive oil so they do not stick together.
Can I bake these Gluten Free Gnocchi?
You can bake these Gluten Free gnocchi on a sheet pan in the oven. To do so, toss them in a little olive oil and then spread out on a sheet pan. Bake in the oven for 10-15 minutes at 375 F degrees.
Can I freeze these Gnocchi before cooking?
To save time for future dinners, freeze the gnocchi before cooking by first spreading them out on a sheet pan so the gnocchi are not touching. Flash freeze the gnocchi on the sheet pan in the freezer for 1-2 hours. Then transfer the frozen uncooked gnocchi to an airtight container. You can store in the freezer for up to 4 months.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Cauliflower Gluten Free Gnocchi Recipe in Tomato Sauce
Ingredients
Gnocchi
- 1 head Cauliflower about 4 cups florets
- 1 Large russet potato
- 3.5 cups Gluten-free all-purpose flour (such as Bob’s Red Mill)
- ½ cup Parmesan cheese, grated
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Large eggs
- Cornstarch (for surface for rolling out)
Tomato Sauce
- 28 ounces San Marzano Tomatoes, whole peeled
- 2 teaspoons Extra Virgin Olive Oil
- 1 clove Garlic, minced
- 1 teaspoon Vegetable Base (such as Better than Bouillon brand)
- 1 cup water (or replace water and vegetable base with 1 cup Vegetable broth)
- ½ teaspoon Salt
- ½ teaspoon Fresh Ground Pepper
- 1 teaspoon Oregano (or Italian Seasoning Blend)
- ½ cup Parmesan Cheese, Grated for garnish
- 1 Tablespoon Italian Flat leaf Parsley for garnish
Instructions
Prep Ahead Steps
- Mince the garlic for the sauce and store in the fridge until ready to use. Cut your cauliflower into small florets. Peel the potato and cut into small dices. Immediately add the potato to a small pot and cover with cold water so it doesn’t brown.
- Place the cauliflower florets in a large pot with about 2 inches of water. Bring to a simmer, cover the pot and steam until the cauliflower is fall-apart tender, about 15 to 20 minutes.
- While the cauliflower cooks, also bring the potatoes to a boil and then simmer until fork-tender, 10 to 12 minutes. Drain well.
- Drain the cauliflower and then put it in a dish towel and squeeze any excess water out.
- While the cauliflower and potato are still hot, mash them together until the mixture is smooth (use a potato ricer if you have one). Mix in the flour, Parmesan, salt and pepper.
- Make a well in the center of the mixture and add the eggs. Mix well to combine.
- Separate dough into three-four equal parts and roll out into ½-3/4″ diameter ropes on a surface dusted lightly with cornstarch. Cut the tubes of dough into 1″ pieces.
- Roll each piece across the tines of a fork to create ridges. Set aside on a cornstarch-dusted baking sheet.
Cook Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook until they float to the surface, 3 to 4 minutes. Drain well.
Make the Tomato Sauce
- Add the olive oil and the minced garlic and stir to combine and cook for 1 minute. Add the vegetable base and water or Broth and stir.
- Add the tomatoes and break them up with a spatula. Mix to combine. Cover and simmer for 10 minutes. TIP: If you do not have a cover for your skillet, you can use a sheet pan or just aluminum foil.
- Add your cooked gnocchi to the tomato sauce and stir to combine. Sprinkle parmesan and parsley over top and enjoy!
Video
Notes
- Russet Potatoes are best for gnocchi as the potato starch helps to keep these gnocchi held together.
- This Gluten Free Gnocchi Recipe is Vegetarian. However, because there are eggs and cheese in the recipe, this is not considered vegan.
- You can store the uncooked gnocchi in an airtight container in the refrigerator for up to 4 days. Once you cook them, you can store them in an airtight container in the refrigerator for up to 5 days. After cooked, you will want to toss them in a sauce or a drizzle of olive oil so they do not stick together.
- You can bake these Gluten Free gnocchi on a sheet pan in the oven. To do so, toss them in a little olive oil and then spread out on a sheet pan. Bake in the oven for 10-15 minutes at 375 F degrees.
- To freeze the gnocchi before cooking, spread them out on a sheet pan so the gnocchi are not touching. Flash freeze the gnocchi on the sheet pan in the freezer for 1-2 hours. Then transfer the frozen uncooked gnocchi to an airtight container. You can store in the freezer for up to 4 months.
Chef Mimi says
Wow! These sound wonderful! And I bet they have more flavor than traditional gnocchi. Love the sauce.
Kristy Murray, Linger says
This is such a GREAT recipe Carrie. I’ve never made gnocchi let alone cauliflower gnocchi. You have definitely piqued my interest to where I’m gonna have to try this. Thanks for the step by step instructions. And I love your sauces that you recommend.
Melissa says
I can’t wait to try this! I love the TJ version, but we don’t have one close to us. Thanks for sharing, Carrie!