Cauliflower Gnocchi Recipe Vegan: Easy & Delicious Guide

If you’re looking for a delicious, healthy, and comforting dish that’s completely plant-based, this vegan cauliflower gnocchi recipe is your new go-to! Traditional gnocchi, typically made with potatoes and eggs, can be heavy and carb-loaded.

But this cauliflower version offers a lighter, gluten-free alternative that doesn’t sacrifice flavor or texture. With just a handful of simple ingredients, you can whip up these pillowy gnocchi that are perfect for any weeknight dinner or special occasion.

Whether you’re vegan, gluten-sensitive, or just wanting to add more veggies to your diet, this recipe is incredibly versatile and easy to customize. Plus, it’s a fun way to enjoy cauliflower beyond roasting or steaming.

Ready to impress your family and friends with a dish that’s both nourishing and indulgent? Let’s dive into how to make vegan cauliflower gnocchi from scratch!

Why You’ll Love This Recipe

Cauliflower gnocchi offers a fresh twist on a classic Italian favorite, making it perfect for anyone seeking a lighter, gluten-free, and vegan option. Here’s why you’ll fall in love:

• Low-carb and nutrient-packed: Cauliflower is rich in vitamins C and K, antioxidants, and fiber, making this gnocchi a wholesome choice.
• Simple ingredients: Only a few pantry staples are needed, and no eggs or dairy are involved.
• Soft, pillowy texture: The gnocchi hold together beautifully and have a tender bite, just like the traditional version.
• Versatile dish: Pair them with your favorite vegan sauce, roast veggies, or a fresh salad for a complete meal.
• Make-ahead friendly: You can prepare the dough ahead of time and freeze the gnocchi for quick meals later on.

Ingredients

• 1 medium head of cauliflower (about 4 cups riced)
• 1 cup all-purpose flour (or gluten-free flour blend for GF option)
• 1/4 cup chickpea flour (for binding and extra protein)
• 2 tablespoons nutritional yeast (optional, for a subtle cheesy flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil (for sautéing)
• Water, as needed

Equipment

• Food processor or box grater (for ricing cauliflower)
• Large mixing bowl
• Steaming basket or microwave-safe bowl
• Large pot (for boiling gnocchi)
• Slotted spoon
• Large skillet or frying pan
• Measuring cups and spoons
• Baking sheet lined with parchment paper (optional, for freezing)

Instructions

1. Rice the cauliflower: Remove the leaves and core from the cauliflower head and cut into florets. Using a food processor, pulse until the cauliflower is finely chopped and resembles rice grains. Alternatively, grate the florets with a box grater.
2. Cook the cauliflower rice: Place the riced cauliflower in a steaming basket over boiling water and steam for about 5-7 minutes until tender. You can also microwave it in a covered bowl with a splash of water for 4-5 minutes. Let it cool slightly.
3. Remove excess moisture: Transfer the cooked cauliflower rice onto a clean kitchen towel or cheesecloth. Wrap it tightly and squeeze out as much moisture as possible. This step is crucial for the right gnocchi texture.
4. Make the dough: In a large mixing bowl, combine the drained cauliflower rice, all-purpose flour, chickpea flour, nutritional yeast, garlic powder, onion powder, salt, and pepper. Stir to mix. Gradually add water, a tablespoon at a time, if the dough feels too dry. The dough should be soft but not sticky.
5. Shape the gnocchi: Lightly flour your work surface. Divide the dough into 4 portions. Roll each portion into long ropes about 1-inch thick. Cut each rope into 1-inch pieces. If desired, gently press each piece with a fork to create the classic ridges.
6. Cook the gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi into the boiling water in batches, being careful not to overcrowd. When they float to the surface (after about 2-3 minutes), use a slotted spoon to remove them and transfer to a plate.
7. Sauté the gnocchi: Heat olive oil in a large skillet over medium heat. Add the boiled gnocchi and sauté for 3-4 minutes until they develop a golden crust on the outside. This step adds wonderful texture and flavor.
8. Serve warm: Serve immediately with your favorite sauce or toppings.

Tips & Variations

Make sure to squeeze out as much water from the cooked cauliflower as possible to prevent soggy dough!

• Gluten-free option: Use a gluten-free flour blend and ensure your chickpea flour is certified GF.
• Flavor boosts: Add fresh herbs like basil or rosemary into the dough for extra aroma.
• Storage: Freeze uncooked gnocchi on a parchment-lined baking sheet for 2 hours, then transfer to a freezer bag. Boil directly from frozen when ready to eat.
• Serving sauce ideas: Try a rich tomato marinara, vegan pesto, or creamy cashew sauce for variety.
• Make it spicy: Toss cooked gnocchi with chili flakes and garlic-infused olive oil.

Nutrition Facts

Serving Suggestions

These vegan cauliflower gnocchi are incredibly versatile and pair well with a variety of flavors. Here are some delicious serving ideas:

• Classic tomato sauce: Top with a homemade marinara, fresh basil, and a sprinkle of vegan parmesan.
• Garlic and sage butter: Sauté gnocchi in vegan butter with fresh sage leaves and minced garlic for a fragrant dish.
• Roasted vegetables: Serve alongside roasted broccoli, cherry tomatoes, or sautéed mushrooms for a hearty meal.
• Vegan pesto: Toss gnocchi with basil pesto made from pine nuts, olive oil, garlic, and nutritional yeast.
• Simple salad: Pair with a crisp arugula salad dressed in lemon vinaigrette for a light lunch.

Conclusion

Making vegan cauliflower gnocchi from scratch is easier than you might think, and the results are absolutely rewarding. This dish brings together the comforting texture of traditional gnocchi with the health benefits of cauliflower and plant-based ingredients.

Whether you’re cooking for a family dinner or prepping meals in advance, this recipe fits seamlessly into a wholesome lifestyle.

Experiment with different sauces and toppings to keep things exciting, and don’t forget to freeze extra gnocchi for busy days. For more creative vegan recipes and wholesome dishes, check out our Lemon Ricotta Pasta With Arugula Recipe or the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

You might also enjoy the flavorful Lion’S Mane Mushroom Crumble Recipes as a perfect plant-based side or main.

Happy cooking and enjoy every bite of your homemade vegan cauliflower gnocchi!

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