Cauliflower Gnocchi (Paleo, Whole30, Vegan)

Cauliflower gnocchi paleo whole30 vegan

These gnocchi are the chewy goodness that you miss – but without the gluten! Cauliflower Gnocchi is a go-to for me, and is so easy to make! I really recommend doubling this recipe because you won’t be able to get enough! You can cut down on the time it takes to make this recipe by preparing the cauliflower beforehand, or by using cauliflower rice. Toss the gnocchi in your favorite pesto or pasta sauce and enjoy!

To learn more about the health benefits of cauliflower, check out my other recipe Chicken Alfredo with Spaghetti Squash. It’s a vegetable high in choline – which helps maintain cell integrity, metabolism, and is a component in neurotransmitters.

What you will need to make Cauliflower Gnocchi

This recipe is simple, but requires some sort of way for you to steam the cauliflower. You will also need either a cheese cloth or a finely woven kitchen towel (clean) to strain the cauliflower after it has cooled. You will also need a blender. Other than that, you will need a pot to boil water in and an oven-safe tray to cook the gnocchi on.

For ingredients, you will need:

  • cauliflower
  • potato starch
  • salt
  • olive oil

Did I say easy, or what?

How to make Cauliflower Gnocchi

Start by chopping and steaming two whole cauliflower heads. You can also use cauliflower rice for this recipe, but I’ve found it’s much cheaper to use the actual cauliflower heads.

Once the cauliflower has steamed, set aside so that it can cool. I often do these first few steps days in advance to save time on cooking. You can also steam cauliflower and then freeze it for a few weeks, then pull it out again when you’re ready to make this delicious Italian dinner!

When you’re ready to begin making the gnocchi, preheat your oven to 350° F.

Once the cauliflower has cooled enough to be handled, place the steamed pieces on a cheese cloth or a finely woven kitchen towel. Squeeze as much of the water as you can out of the cauliflower. I usually have some help doing this so that I really can get every drop out!

Blend together the mashed cauliflower, potato starch, and salt until a nice dough forms.

Place the now mushed cauliflower in a blender. Add the potato flour and salt to the blender, and blend for a few moments until the flour has been incorporated into the cauliflower.

Scoop out the mixture and roll into long rolls of dough. Cut the dough into gnocchi sized pieces, about half an inch wide. I also sometimes simply form small balls of dough if the dough isn’t cutting well.

After blending the cauliflower, potato starch, and salt, roll the dough into long rolls.

Bring a pot of water to just boiling. Add in the now formed gnocchi pieces. They should at first drop to the bottom of the boiling water, but once they are cooked should rise and float to the top. Use a slotted spoon (any spoon with holes in it) to skim off the gnocchi and place them on a baking tray.

Cut the rolls of dough into gnocchi shaped pieces, or simply roll them with your hands if they are not holding together well.

Once all the gnocchis have been boiled and placed on the baking tray, drizzle them with olive oil and mix them up a bit. Place them in the oven for about 15 minutes or until they are golden.

Remove the gnocchi from the oven and add your favorite pesto or pasta sauce. This dish heats up so well, so double the recipe and enjoy it all week long!

Cauliflower gnocchi paleo whole30 vegan

Cauliflower Gnocchi (Whole30, Paleo, Vegan)

This easy cauliflower gnocchi is a great way to get in more veggies, and is Whole30, paleo, and vegan!
Prep Time 25 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine Italian
Servings 5 servings
Calories 240 kcal


  • steamer basket or other way to steam the cauliflower
  • cheese cloth or finely woven kitchen towel
  • blender


  • 2 heads cauliflower (about 6-8 cups)
  • 1 cup potato flour
  • 1 1/2 tsp salt
  • 1/4 cup olive oil


  • Chop the cauliflower heads into florets and steam until completely soft. Set aside to cool.
  • Preheat your oven to 350° F
  • Set the cooled and steamed cauliflower florets on the cheese cloth or kitchen towel and squeeze out as much of the water you can.
  • Place the cauliflower in a blender.
  • Add the potato starch and salt to the blender. Blend until the potato flour and salt have been incorporated.
  • Roll out the dough into long rolls, no more than an inch thick. Cut the rolls into half inch – one inch pieces.
  • Bring a pot of water to a boil.
  • Place the gnocchi pieces in the boiling water. When they rise to the top and float, remove them and place on a baking tray.
  • After all the gnocchi has been boiled and placed on the baking tray, drizzle them with olive oil, and stir them around a bit so the gnocchi are covered.
  • Bake the gnocchi for 15 minutes or until golden.
  • Serve with your favorite pesto or pasta sauce!
Keyword cauliflower rice, gnocchi, paleo, paleo dinner, paleo pasta, pasta, vegan, vegan dinner, vegan pasta, whole30, whole30 dinner, whole30 pasta

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