Cauliflower Gnocchi

Cauliflower Gnocchi


  • 1 large head of cauliflower 
  • 1/2 cup Cassava Flour
  • 1/4 cup Arrowroot Flour
  • 2.5 tbsp Garlic Infused Oil or regular olive oil plus 1 tsp garlic powder
  • 1/2 tsp Salt


  1. Break cauliflower into florets, steam cauliflower, and pulse in a food processor until it resembles mashed potatoes. You may need to scrape the sides of the food processor bowl to get everything.
  2. Squeeze ALL of the water out of the cauliflower. Use your Bigger Better Nut Milk Bag and let it drain and then squeezed it really well. The remaining cauliflower equals about 2.5 cups.
  3. Stir Cauliflower, and add other ingredients to the bowl slowly and mix well.
  4. Once ingredients resemble dough, separate into 16 balls by first cutting in half, then half again, then half again, etc.
  5. Roll each ball into a log shape carefully and cut 4 pieces from each log. You should end up with 64 pieces of gnocchi. (16 x 4 = 64)
  6. Boil water and place the gnocchi into the boiling water in batches. After a few minutes the gnocchi will rise to the top. Remove with a slotted spoon.
  7. Pan fry! After all gnocchi are done boiling, heat up a little oil in a pan and pan fry the gnocchi until golden brown. Top with sauce and enjoy!

Recipe and Image contributed by @spinachandbacon

Ellie's Best


Ellie's Best

Hi all,

1. Our recommended flour substitutes are all purpose flour or a gluten free flour blend at a 1:1 ratio. Almond flour may work but it might also not be starchy enough. Coconut flour would not work because it is too dense and not starchy.

2. You can leave out the oil & salt if you do not use these but I would recommend something to spray the pan with so they do not stick and you may not achieve the pan frying aspect as well because you are not frying them in anything. Salt might just effect the taste.

3. Freeze before boiling and try to freeze while on a baking sheet. Then once they are solid you can put them in a freezer bag. Otherwise they will stick together while frozen.

4. If you are making a soup recipe that calls for gnocchi you can use these in it.

Please let me know if you have any other questions and I hope this helps!

Ellie's Best

If you are going to freeze them, at what point do you do it? Before or after boiling and/or pan frying?

Ellie's Best

is there a good sub for Cassava flour?

Ellie's Best

I have a couple of questions; Can I use Almond or Coconut flour instead of Cassava Flour? Also, can I use this recipe for Gnocchi soup?
Thank you for your time, Kevin

Ellie's Best

We do not use oil and salt. Do you think we could leave it out. The recipe look let yummy!

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