Cauliflower Gnocchi Recipe (Trader Joe’s Copycat)
This cauliflower gnocchi is a delicious comforting dish made with minimal ingredients! It’s gluten-free, paleo, vegan, and autoimmune protocol compliant.
Do you remember when frozen cauliflower rice first came out at Trader Joe’s? People were going nuts, and stores were selling out. I was literally buying 7 bags at a time! Frozen cauliflower rice is a bit less of a commodity these days, but now their cauliflower gnocchi is all the rage! I was so excited about trying it but was disappointed to see it had potato starch which I have an intolerance to. So if you’re like me and have a nightshade intolerance, or you just don’t have a Trader Joe’s near you, you’ve probably felt left out like me.
Luckily, this cauliflower gnocchi is fairly simple to make with minimal ingredients! This recipe is gluten and grain-free, paleo, AIP, and vegan.
What to serve with cauliflower gnocchi
Think of gnocchi like pasta! It’s great to eat with a sauce, some vegetables, and a protein.
Sauce options to eat with the gnocchi…
- Cooked chicken
- Bacon or prosciutto
- Lemon baked shrimp
The Ingredients You’ll Need for Cauliflower Gnocchi
You’ll need four cups of cauliflower, which is about one big head of cauliflower. From there, you’ll rice it in a food processor and boil it.
Cassava flour is a grain-free flour that’s similar to all-purpose flour. It helps give structure to the gnocchi and make it nice and pillowy!
The Trader Joe’s cauliflower gnocchi uses potato starch, but arrowroot starch is a great alternative.
This helps prevent the gnocchi from sticking and give it a nice flavor.
Lemon & parsley
This is technically optional if you choose to use a different sauce, but if you want a super simple side dish, just adding some lemon and herbs ties the gnocchi together!
How to Make Cauliflower Gnocchi
- First, chop the cauliflower using a food processor…
- Next, cook the cauliflower and strain it using a nut milk bag, cheesecloth, or clean kitchen cloth to remove all excess liquid.
- Mix with the flour to form a dough. Take a small handful of dough at a time and roll into a rope. Slice into small gnocchi pieces and set aside.
- Boil the gnocchi in batches and remove when they begin to float. Coat with olive oil to prevent from sticking, and bake in the preheated oven to crisp the gnocchi.
- Serve the gnocchi as desired as a main dish with a hearty sauce and a protein, or simply with some olive oil, lemon and chopped herbs like parsley or basil.
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- 4 cups cauliflower, minced using a food processor
- 1/2 cup cassava flour
- 1/4 cup arrowroot starch
- 1 tsp sea salt
- 2 tbsp olive oil, divided
- 2 tbsp olive oil
- Juice of half a lemon
- 1 tbsp parsley, chopped
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Add the minced cauliflower to a large pot and fill about two-thirds of the way with water. Bring to a low simmer on medium-low heat and simmer for 7 minutes.
- Remove from heat and allow to cool before pouring the cauliflower through a nut milk bag or cheesecloth. Squeeze to remove all of the excess water and pour the cauliflower into a bowl.
- Mix the cassava flour and arrowroot starch with the cauliflower and fold until a dough forms.
- Take a handful of dough at a time and roll into a long rope onto a clean surface. Slice into gnocchi pieces that are about 3/4″ long. Set aside.
- Fill a large pot halfway with water and add salt. Bring to a low boil and boil the gnocchi in two batches. Use a slotted spoon to remove once the gnocchi begins to float. Place in a bowl and coat with about 2 tbsp of olive oil to prevent sticking.
- Add the gnocchi to the baking sheet and bake in the preheated oven for 20 minutes, flipping the gnocchi halfway through. Remove from the oven.
- Top with optional olive oil, lemon, and chopped parsley, or other sauce if desired.
All nutrition facts are estimations and will vary. Nutrition facts do not include optional ingredients.
- Category: Sides
- Method: Baked
- Cuisine: Italian
- Serving Size: 1 serving
- Calories: 323
- Fat: 14.6g
- Carbohydrates: 49.6g
- Fiber: 4.3g
- Protein: 4.1g
Keywords: cauliflower gnocchi