Cauliflower Gnocchi Recipe Vegan Minimalist Baker Delight

If you’re looking for a comforting, yet healthy twist on traditional Italian gnocchi, this Cauliflower Gnocchi Recipe from Minimalist Baker is just what you need. It’s a perfect blend of tender cauliflower and soft dough that’s both vegan and gluten-free, making it a great option for anyone with dietary restrictions or simply wanting to eat cleaner.

This recipe transforms humble cauliflower into pillowy gnocchi that pairs wonderfully with a variety of sauces, from simple tomato to creamy vegan pesto.

Beyond being delicious, this gnocchi is surprisingly easy to make at home and requires minimal ingredients. Whether you’re a seasoned cook or a kitchen novice, you’ll appreciate the simplicity and wholesome nature of this dish.

Plus, it’s a fantastic way to sneak more vegetables into your meals without sacrificing flavor or texture. Let’s dive into why this cauliflower gnocchi is a must-add to your vegan recipe rotation!

Why You’ll Love This Recipe

This cauliflower gnocchi recipe is a game-changer for several reasons:

• Vegan and Gluten-Free: Made without eggs or flour, it’s suitable for those avoiding animal products and gluten.
• Simple Ingredients: You only need a handful of pantry staples and fresh cauliflower.
• Light and Nutritious: Cauliflower provides fiber, vitamins, and antioxidants while keeping the gnocchi light.
• Versatile: Serve it with your favorite sauce, sautéed veggies, or as a side dish.
• Minimalist Baker Approved: Inspired by the minimalist approach, keeping cooking straightforward without compromising on taste.

Ingredients

• 1 medium head cauliflower (about 4 cups riced cauliflower)
• 1 cup gluten-free flour blend (or all-purpose flour if not gluten-free)
• 1/4 cup tapioca starch (for binding and chewiness)
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (optional, adds warmth)
• Freshly ground black pepper, to taste
• Olive oil or vegan butter, for sautéing

Equipment

• Food processor or box grater (to rice the cauliflower)
• Large mixing bowl
• Clean kitchen towel or cheesecloth (to squeeze out moisture)
• Rolling pin or hands for shaping gnocchi
• Fork (for making the classic gnocchi ridges)
• Large pot for boiling water
• Slotted spoon
• Skillet or frying pan (for sautéing)

Instructions

1. Rice the cauliflower: Remove stems and leaves, then chop cauliflower into florets. Use a food processor or box grater to rice until fine.
2. Steam the cauliflower rice: Place riced cauliflower in a steaming basket over boiling water for about 5-7 minutes until softened but not mushy.
3. Drain excess moisture: Transfer warm cauliflower rice to a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much water as possible. This step is crucial for dough consistency.
4. Mix the dough: In a large bowl, combine the cauliflower rice, gluten-free flour, tapioca starch, salt, nutmeg, and pepper. Stir to form a dough that holds together but is not sticky. If too wet, add a bit more flour; if too dry, add a splash of water.
5. Shape the gnocchi: Divide dough into 4 portions. Roll each into a long rope about ¾ inch thick. Slice into 1-inch pieces. Use a fork to gently press each piece to create ridges (this helps sauce cling better).
6. Cook the gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
7. Sauté for extra texture: Heat olive oil or vegan butter in a skillet over medium heat. Add cooked gnocchi and cook until golden and lightly crisped, about 3-5 minutes.
8. Serve immediately: Toss with your favorite sauce or seasoning and enjoy hot.

Tips & Variations

“Squeezing out as much moisture from the cauliflower as possible is key to perfect gnocchi texture. Too much water and the dough will be sticky and hard to handle.”

• Flour Variation: Use chickpea or oat flour for a grain-free option, adjusting amounts as needed.
• Herbs & Spices: Add fresh herbs like rosemary or thyme to the dough for extra flavor.
• Roasted Cauliflower: Roast the cauliflower before ricing for a deeper, nuttier taste.
• Freezing: Freeze uncooked gnocchi on a baking sheet, then transfer to a bag. Boil straight from frozen when ready.
• Sauce Suggestions: Try a creamy cashew sauce, tomato basil sauce, or simply toss with garlic and olive oil.

Nutrition Facts

Serving Suggestions

This vegan cauliflower gnocchi is incredibly versatile—here are some delicious ways to enjoy it:

• Toss with a simple tomato sauce and fresh basil for a light, classic meal.
• Mix with sautéed mushrooms and garlic for an earthy, satisfying dish.
• Top with vegan pesto or cashew cream sauce for a rich and creamy experience.
• Add fresh greens like spinach or arugula for extra nutrients.
• Pair with roasted vegetables such as bell peppers, zucchini, or asparagus.

For more healthy and creative recipes, check out our Lemon Ricotta Pasta With Arugula Recipe and the Lion’S Mane Mushroom Crumble Recipes. If you’re interested in easy vegan appetizers, our Low Fodmap Appetizer Recipes are a great place to start!

Conclusion

This cauliflower gnocchi recipe from Minimalist Baker offers a healthy, vegan, and gluten-free alternative to traditional potato gnocchi. Its simple ingredients and easy preparation make it accessible for cooks of all levels, while its light, tender texture ensures it’s a crowd-pleaser.

You’ll love how this dish transforms cauliflower into a comforting and versatile meal that pairs beautifully with countless sauces and sides.

Whether you’re seeking a nutritious weeknight dinner or an impressive dish for guests, this recipe is sure to become a favorite. Plus, it’s a wonderful way to enjoy more vegetables without feeling like you’re missing out.

Give this cauliflower gnocchi a try and discover how wholesome ingredients can come together to create something truly delicious and satisfying.

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