These gluten-free, mild flavored gnocchi are a great, healthy alternative to pasta and French fries. JUMP TO RECIPE
If you’re a Trader Joe’s fan, chances are you’ve heard about their cauliflower gnocchi, a frozen grocery product with a sort of cult-like following. The accolades are well deserved as these vegetables-based dumplings are indeed quite tasty, but to be honest, I’m not crazy about their texture – I find them a little rubbery. So, I set about developing my own version of this product and came up with Baked Cauliflower Gnocchi. These gluten-free, mild flavored gnocchi are crispy on the outside, light and fluffy on the inside, and absolutely delicious! I always double or triple the recipe and keep a huge stash in my freezer for an easy weeknight meal. They make a great snack too as hand-held nibbles, and kids love them!
Most recipes for gnocchi call for you to hand shape the dough by kneading and rolling it with extra flour, and then using a fork to make the traditional imprint on the top of each dumpling. My method for forming the gnocchi is much simpler, if not a bit unorthodox, but it’s a lot less work and less messy too. After mixing up the dough in a food processor, transfer it to a baggie. Then snip off the corner of the baggie and pipe the gnocchi onto a baking sheet. (Here’s a short video demonstrating how to make a piping bag out of a baggie.) Another great thing about Baked Cauliflower Gnocchi is the protein content – 9 grams per serving vs. only 2 grams in the Trader Joe’s cauliflower gnocchi for a similar size portion.
Baked Cauliflower Gnocchi are fantastic served like pasta. Top them with your favorite marinara, pesto, or Alfredo sauce. They’re equally delicious as a swap for tater tots, French fries or home fries, and you don’t have to worry about the unhealthy refined oils that these potato products are typically made with. I love dipping these golden delicious little nuggets into aioli or Roasted Garlic Ketchup and would choose them any day over French fries!
For other delicious and unique recipes using potatoes and cauliflower check out Hasselback Potatoes Over Roasted Red Onions, Crispy Smashed Baby Potatoes with Bacon Bits and Chive Sour Cream, Cauliflower Puffs, and White Cheddar Cauliflower Donuts.
If you make Baked Cauliflower Gnocchi don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 8 ounces fresh cauliflower (about ½ of a medium head)
- 1 medium russet (baking) potato, about 8 ounces
- 1 cup (4 ounces) chickpea flour
- ½ cup (2 ounces) tapioca flour
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 1 egg
- Olive oil spray
- Preheat the oven to 400 degrees. Wrap the cauliflower and potato (separately) in aluminum foil and place on a baking sheet. Roast in the middle of the oven for 1 hour, flipping the packages over halfway through the baking time.
- Carefully remove the foil and let the cauliflower and potato come to room temperature.
- Once cooled, slice the potato in half lengthwise. Scoop out the insides OR peel off the skin and discard. Transfer to the work bowl of a food processor along with the cauliflower, chickpea flour, tapioca flour, salt, and garlic powder. Process for 1 minute. Add the egg and continue to process for 30 seconds more until you have a very thick, smooth, sticky batter.
- Transfer the batter into the corner of a gallon size baggie and twist it closed. Snip off the corner (about ½ inch) to create a piping bag and pipe small mounds of batter (about ¼ ounce/teaspoon size) onto a parchment lined baking sheet.
- (If not baking right away, freeze the gnocchi until solid and then transfer to a zip lock bag or other freezer safe container. The directions for cooking the gnocchi from a frozen state are in the “notes” section.)
- Preheat the oven to 425 degrees. Lightly spray the gnocchi with a little bit of olive oil. Bake in the middle of the oven for 10-12 minutes until golden, flipping the gnocchi halfway through the baking time for even browning.
Option #1 - Place the gnocchi on a parchment lined baking sheet and lightly spray, or brush, with a little bit of olive oil. Bake in the middle of a 425-degree oven for 12-14 minutes until golden, flipping the gnocchi halfway through the baking time for even browning.
Option #2 - Preheat a non-stick skillet with a thin coating of olive oil over medium high heat. Pan fry the frozen gnocchi (don’t crowd to pan) 3-4 minutes per side until gold brown and crispy. (Try not to move the gnocchi around while they’re cooking except to flip them over.)
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