2 Ingredient Cauliflower Paleo Gnocchi
Homemade two ingredient cauliflower gnocchi. Easy, healthy, and delicious! An easy whole30 and paleo dinner that makes for easy meal prep.
It’s me again.
And I’m here something I think you’re really gonna like.
Dinner is served and it’s looking like some of the most delicious and healthy gnocchi I ever had- made with cauliflower.
It’s got all the good stuff and is made with only two ingredients.
Plus, you know that cream sauce is just about my favorite thing ever.
Any excuse to serve up spinach cream sauce and gnocchi, you can bet I’ll be there.
I’ve been prepping to go on a family vacation to Canada this week, so I’ve been trying to pack in a few extra blog recipes to share with you in the coming week.
I can’t say I’ve totally been in the mood to work…
My mind has been more on these avocado brownies with avocado butter cream that are literally taking up all the real estate in my mind.
And you’ll know why, when you taste these death-by-chocolate, triple layers of chocolate awesomeness later this week when I post the sacred recipe.
We’re here for the cauliflower gnocchi
But we’re not here to talk about avocado brownies.
I’m here for the gnocchi and I’m betting you are too.
I made three different variations of paleo gnocchi this week and I can’t pick a favorite!
That’s the problem with gnocchi.
It’s kinda like having children, you just can’t pick just one that steals the show. Not that I would know, but I do have a bunch of siblings and I love them each to death.
Dear sweet potato gnocchi and cauliflower gnocchi:
I love you both, but this post is dedicated to the mega-veggie-packed one that comes out fluffy like a soft down pillow with crispy golden edges.
I decided to bake this cauli gnocchi this time.
Mostly because I’ve been frying up so many gnocchis lately, that I had to try this hands-off version.
I know there’s going to come a day when I want gnocchi, but don’t want to take time to watch it sizzle and pop on the stove, so I figured popping it in the oven might be a good way to keep things easy- and still get that crispy-factor!
It worked like a charm!
These beauties came out of the oven, begging for me to try them.
So I did.
And they were awesome!
Also, this is the food processor I used for this recipe. It makes mixing everything up so darn easy!
- 1 can full fat canned coconut milk
- 4 cups spinach
- 2 large garlic cloves
- 2 tablespoons tapioca flour
- salt and pepper to taste
|Cook Time||40 minutes|
|Prep Time||20 minutes|
- Heat oven to 425F.
- Steam cauliflower for about five minutes until soft. Ring water out of cauliflower by putting it in a dish towel and squeezing the excess water out. The remaining cauliflower should measure out to about 1 1/2 cups.
- In a food processor blend ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).
- Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
- Bring a large pot of water to a boil and drop gnocchi in. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Place gnocchi on a baking tray lined with parchment paper and lightly drizzled with olive oil. Bake on 425F for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.
- In a saucepan stir together ingredients for sauce (except spinach) and whisk continuously (or use a hand blender) until smooth and the sauce begins to thicken. If you overcook it, it will become too thick and gooey from the flour. Stir continuously to avoid clumping. Then remove from heat, add spinach, wilt it, then stir in gnocchi.
2 Ingredient Cauliflower Paleo Gnocchi
Amount Per Serving
Calories 298 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Sodium 129mg 5%
Potassium 1062mg 30%
Total Carbohydrates 39g 13%
Dietary Fiber 8g 32%
Protein 7g 14%
Vitamin A 81%
Vitamin C 217%
* Percent Daily Values are based on a 2000 calorie diet.
What could you use as a substitute for cassava flour?
Hi Sanja, You could use regular flour, but there aren’t really any good paleo subs.
Could I make these ahead and freeze or refrigerate? I’d like to make them today for later in the week. Would I do them completely, baking and all or just make the dough and freeze?
Hi Cori, I would make the dough and store it in the fridge for 2-3 days, then cook it as directed. 🙂
Hey Kaylie! Just found you on Twitter which lead me to your website. Love your pics and recipes. Can’t wait to try cauliflour ginocci. Your web is my new favorite! Thanks a bunch.
Thank you Julie!
Made this tonight! So good! But question, do I need to bake them? This is the first gnocchi recipe I’ve ever come across that told me to bake them. Usually once they float to the top, you can serve them? I’d love to know if that’s possible. Thanks!
Hi Dana, I always bake or cook them in a fry pan with some oil, because otherwise they are more gummy. It would work to eat them, I just never have.
wondering how you arrive at 4 cups of Cauliflower. do you use just one whole head? do you mince it first and THEN measure? thanks!
Hi Dina, I usually buy pre-minced cauli rice at costco or trader joes (most stores have it), but if you make it at home then yes- that is how you would do it. 🙂 I have done it both ways.
This looks delicious! Any substitute suggestions for the canned coconut milk? Unfortunately, I cannot have coconut in my diet.
Hi Cindy, if you can have dairy, you can sub for cream. 🙂
Hey Kaylie just wanted to add to the comments for anyone wondering about subbing the coconut milk. I can’t have the full fat and I don’t do dairy either. The ripple original unsweetened makes an excellent cream sauce too for anyone looking for an alternative!
Hi Kaylie – now where can I find the avocado brownies with avocado cream?
Right here Sandi: https://paleoglutenfree.com/recipes/fudgy-avocado-sweet-potato-brownies/ Enjoy!
Couple questions on the cauliflower: If i buy the minced cauliflower, do I need 4 cups or 1 1/2 cups? And if i buy minced, do I need to steam for 5 minutes? or less time? Thanks! Cant wait to try this.
You will need 4 cups minced cauliflower. 🙂 Enjoy!
This sounds amazing! Cant wait to make it and experiment with it! Question about the cauliflower, does it make a difference if it’s cooked or raw? Thanks!
Hi Claudia, I recommend using raw cauliflower in this recipe.
I was very excited about this recipe and followed it Until the end, where I sautéed them in butter/oil. I was so bummed for the gnocchi to taste very much like flour. The flour taste needs to be cooked out. Did you taste that? I’m wondering what happened.
Looks delicious, can you use frozen cauliflower?
Hi Lisa, I haven’t used frozen cauliflower- I would think that the higher liquid content might change the recipe, but not sure.
Could you substitute the cassava flour with almond flour? Thank you! This looks delicious.
Hi Karissa, unfortunately, no- cassava is a must in this recipe for the same results.
Hi, I can’t find a recipe for the spinach cream sauce! Did I miss it somewhere?
😊 Thank you!
Hi Leah, the sauce is in the same blog post- just scroll down a bit (it’s right under the ingredients for the gnocchi).
Not sure if this question has been asked, but could I use frozen cauliflower rice? Or would that change it to much?
Hi Megan, that should work! 🙂
Hi Kaylie! When making the cauliflower gnocchi casserole, do you still bake the gnocchi separately before baking the entire casserole? Or do you just boil them and then bake everything together?
Hi Tyler, you can do either way, but I like a bit of a crispiness on my gnocchi by frying it after boiling. 🙂
This was terrible ! Cauliflower Pretzels… Blah!
Thanks, Kaylie! I made this last night, and it was absolutely amazing! My husband was floored when I told him there were no potatoes in it! Definitely a go to recipe.
Thank you Karissa! So glad you enjoyed it!
Do the nutrition facts include the sauce or or only the gnocchi?
Hi Karen, it includes the sauce and gnocchi. 🙂
Hi Kaylie! If I’m using fresh cauliflower, should I mince it before I steam it or after?
Hi Katie, I mince it before steaming it.
Hello kaylie! Can i use buckwheat flour instead of cassava?
Hi Fanny, I’m not sure- I don’t cook with buckwheat flour, so I really couldn’t say. I don’t think it would turn out the same though. The best sub for cassava flour is regular wheat flour.
Could I substitute coconut flour for the cassava flour?
Hi Rebecca, no, you cannot sub cassava with coconut, but you can use regular wheat flour in place of cassava flour- that is really the only correct sub.
Hi! Are the nutrition facts listed for the gnocchi only? Or is that including the sauce?
It’s including the sauce. 🙂
This recipe is a little strange – I don’t think the gnocchi should be boiled. When I boiled my gnocchi, they completely melted, boiled over and ruined the entire batch. Other recipes are about the same as this, sans the boiling section. I hope this helps. Thanks!
Hi Meg, that can happen depending on the brand of cassava flour used- I use Anthony’s Goods. 🙂 Hope that helps!
they turned super chewy, almost jelly-like…. any idea what have i done wrong? too much cassava flour? too raw the cauliflower?! too bad i was super excited… : (
Hi there, what brand cassava flour did you use? Use Anthony’s Goods cassava flour for the same results. 🙂
Hi Kaylie, I am not familiar with cups (I’m from Europe and we use grams). Do you know roughly what 4 cups would be in grams? I assume the cauliflower is cooked and mashed. I just tried the recipe and I weighted the amount of cauliflower based on your video. It was super good!!! I love the two textures. Thanks in advance!
Hi Lauryn, I don’t have the measurements of grams right now, sorry!
I know this is an old comment, but if anyone is reading these comments and has the same question, 4 cups would be 960ml (1 cup = 240ml), so use a litre measuring jug to get the right amount.
I made this the other night and it was SO very delicious! I used a different brand Cassava (probably Bob’s Red Mill) and it still turned out perfectly. 🙂 I can’t wait to make it again!
Great to hear Denise!
Hello! Just wondering if I could use 2 tablespoons of almond flour for the sauce instead of tapioca? Or more Cassava?
Hi Alex, that wouldn’t turn out the same. I would suggest using tapioca or arrowroot flour. 🙂
When I made these and dropped them in water they dissolved almost instantly. 🙁 It was really sad. Any ideas why that would happen?
Hi Rachel, what brand cassava flour did you use? This would impact the recipe.
I love having Trader Joe’s cauli gnocchi in my freezer. How could I Large batch prep this and freeze? Maybe after boiling – place on cookie sheet and freeze then move to a container?
Hi Julie, that sounds like it will work well!
Have You Tried This in a Hot Air Fryer?
I haven’t tried that before. 🙂
Can I use tapioca starch instead of cassava flour?
Hi Miranda, that would turn out too gummy, so I suggest swapping the cassava for regular wheat flour if possible. 🙂
Hi. Can I use arrowroot instead of cassava for the gnocchi?
Unfortunately, arrowroot flour is too different from cassava flour, although it comes from the same plan it is processed differently and produces different flours. I suggest using regular wheat flour as a best sub for cassava.
Hi Kaylie, super excited about this recipe! I don’t have a problem with the cassava flour, but I’m not supposed to have tapioca, of all things! Do you think I could use arrowroot as a sub in the cream sauce? Thanks!
Hi Brandi, for sure! Arrowroot flour is a great sub for tapioca! Enjoy 🙂