Think homemade cauliflower gnocchi is too difficult to try? Think again! Learn how to make cauliflower gnocchi with only 3 ingredients and no fancy equipment.
- 1 head cauliflower – about 5 cups cauliflower florets (fresh or frozen)
- 2/3 cups all-purpose flour*
- 1 tsp salt
- optional: 4 slices bacon, shaved parmesan cheese
- Bring a large pot of salted water to a boil. Once boiling, add the cauliflower to the water and cook for 5-6 minutes, then drain it and allow it to cool. Once it’s no longer hot to the touch and there is no more steam coming from it, use a clean dishtowel or cheesecloth to drain the water out of the cauliflower. Be sure to get as much water squeezed out as you can!
- Add the crumbled cauliflower to a food processor and pulse a few times, until finely minced. Then add the flour and salt and pulse until everything is combined together and forms a bit of a dough “ball”. Use a spatula to scrape down the sides as you go. Touch the dough with your finger; it should be sticky but you shouldn’t be left with any goop on your finger. If it’s really sticky, add another tablespoon or two of flour and pulse again.
- Divide the dough into 4 equal portions and then roll each portion between your fingers, using floured hands, to form a “rope”. Roll it back and forth on a floured surface until you have a rope that is about 1″ thickness. Using a sharp paring knife, slice each rope into 1″ pieces. Use a gnocchi board or a fork to create the classic gnocchi lines (if desired)!
- Cooking the gnocchi. To cook the gnocchi using my bacon method: cook 4 slices of bacon until crispy. Remove the bacon and grease, leaving 1 tablespoon of grease behind. Add half the gnocchi to the pan, and sauté for 2-3 minutes, flipping once. Add a splash of water the pan and place the lid on top, creating steam inside the pan to finish cooking the inside of the gnocchi. Remove the gnocchi with a slotted spoon to a plate, then repeat with the remaining half. Serve the gnocchi with the cooked bacon and some shaved parmesan, or with your favorite pasta sauce!
- To cook without bacon: follow the same instructions as above, but heat 1 tbsp of olive oil in the pan instead of using bacon grease. See notes below for other cooking options.
- To cook the gnocchi using boiling water, place it in a pot of boiling water until it floats to the top (4-5 minutes), or roast it in the oven on a baking sheet at 400 F for 15 minutes. You can also cook it via air fryer at 390 F for 4-5 minutes.
Leftover or uncooked gnocchi can be stored in an airtight container and kept in the fridge for 3-4 days. See post above for instructions on freezing uncooked gnocchi.
* You may sub the all-purpose flour for gluten-free flour, but I would not attempt to use almond flour or another low-carb flour substitute
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: pasta
- Method: stovetop
- Cuisine: Italian
Keywords: homemade cauliflower gnocchi, cauliflower gnocchi recipe, how to make cauliflower gnocchi