Cauliflower Gnocchi
This Cauliflower Gnocchi recipe replaces regular gnocchi with a gluten-free cauliflower substitute, all the while maintaining the delicious taste and texture of traditional gnocchi! This easy weeknight dinner is a great way to enjoy Cauliflower Gnocchi with its creamy and savory sauce.
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The best part about this homemade Cauliflower Gnocchi is that it is made with perhaps our favorite sauce! These soft and tender gnocchi, made with almond flour and cauliflower florets, bask in a sauce made with cheddar cheese, heavy cream, and bacon. These simple ingredients give it a smoky and cheesy flavor that is irresistible.
Feel free to add any other ingredients to make this the perfect dish for you. Adding mushrooms, spinach, or protein like grilled chicken or ground turkey can beef it up as well as enhance the flavors. Adding parmesan or gouda can provide a different taste and pair with the richness of the sauce well.
Why You’ll Love this Recipe:
Light and satisfying: This gnocchi is soft on the inside with a crispy golden crust, serving as a comforting yet lighter alternative to traditional pasta.
Creamy and cheesy: The white cheddar sauce is rich, smooth, and perfectly coats each piece of gnocchi for a decadent bite.
Smoky bacon flavor: Crispy bacon adds a salty, smoky contrast that balances the creamy sauce and tender gnocchi.
Low-carb and gluten-free: Made with cauliflower and almond flour, this dish is a great option for those following a low-carb, keto, or gluten-free lifestyle.
Easy to customize: Add sautéed spinach, mushrooms, or grilled chicken to make it even more filling.
Ingredients to Make Cauliflower Gnocchi:
- cauliflower florets. The base of the gnocchi, providing a low-carb alternative to traditional potato-based gnocchi. Be sure to steam until very soft for a smooth texture.
- egg. Helps bind the gnocchi dough together.
- almond flour. A gluten-free and keto-friendly alternative to wheat flour. It helps absorb moisture and keeps the gnocchi soft.
- bacon strips. Adds savory richness to the dish. For a smoky flavor, use thick-cut bacon. If you prefer a leaner option, try turkey bacon or pancetta.
- heavy cream. Creates a rich and creamy sauce. For a dairy-free version, substitute with full-fat coconut milk or cashew cream.
- white cheddar cheese. Provides a sharp, tangy flavor to the sauce. Parmesan, Gruyère, or dairy-free cheese can be used as alternatives.
How to Make Cauliflower Gnocchi:
- Steam the cauliflower florets until very soft, about 10 minutes.
- Transfer to a food processor and blend until smooth. Let cool slightly. Mix in the egg and almond flour until a dough forms.
- Transfer to a floured surface and divide into sections. Roll each into a rope and cut into small gnocchi pieces.
- Heat a skillet over medium heat and add butter or olive oil. Sauté the gnocchi in a single layer until golden brown and crisp on the outside, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, cook the chopped bacon until crispy. Remove and set aside, leaving some bacon fat in the pan. Add the heavy cream, scraping up any browned bits. Let simmer for 2 minutes.
- Stir in the shredded white cheddar cheese, whisking until smooth.
- Return the sautéed gnocchi and crispy bacon to the skillet, tossing to coat in the sauce.
Recommended Equipment
Recipe Notes & Tips:
- Cheese substitutions: White cheddar adds a rich flavor, but you can also use Parmesan, Gruyère, or smoked Gouda for a different taste.
- Dough consistency: If the dough feels too wet, let it rest for a few minutes or add a little more almond flour until it holds together but remains soft. Chilling the dough for 10-15 minutes can also make it easier to handle.
- Shaping the gnocchi: For a traditional gnocchi look, gently press each piece with a fork to create ridges. This helps the sauce cling better and enhances the gnocchi’s texture.
- Enhancing flavor: Fresh herbs like parsley, thyme, or chives add a nice contrast to the richness of the dish. A sprinkle of red pepper flakes can add a mild heat for extra depth of flavor.
- Crispier texture: For extra crispiness, sauté the gnocchi in butter and olive oil for a more golden-brown crust before adding it to the sauce.
Serving Suggestions:
- Italian Chopped Salad
- Crab Cakes
- Cucumber Onion Salad
- Healthy Creamed Spinach
- Lobster Bisque
- Tuscan Chicken
How to Store:
Refrigeration: Store leftover cauliflower gnocchi in an airtight container in the refrigerator for up to 3 days. Keep the gnocchi and sauce together or store them separately for better texture when reheating.
Reheating: For the best texture, reheat in a skillet over medium heat with a little butter or olive oil until warmed through. Avoid microwaving, as it can make the gnocchi soft and soggy.
Freezing: Shape the gnocchi and place them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months.
Cooking from Frozen: Cook straight from frozen by sautéing in a skillet with butter or olive oil, adding an extra minute to the cook time.
FAQs:
If you prefer a nut-free option, try coconut flour or cassava flour for a Paleo-friendly alternative.
If the dough is too wet, let it rest for a few minutes or add a little more almond flour until it holds together but remains soft. Chilling the dough for 10-15 minutes can also help.
Yes, replace the heavy cream with coconut cream and use a dairy-free cheese alternative or nutritional yeast for a creamy, dairy-free version.
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Cauliflower Gnocchi
Ingredients
- 4 cups cauliflower florets
- 1 egg
- ½ cup almond flour
- 4 bacon strips
- 1 cup heavy cream
- ½ cup white cheddar cheese, shredded
Instructions
- Steam the cauliflower florets until very soft, about 10 minutes.
- Transfer to a food processor and blend until smooth. Let cool slightly. Mix in the egg and almond flour until a dough forms.
- Transfer to a floured surface and divide into sections. Roll each into a rope and cut into small gnocchi pieces.
- Heat a skillet over medium heat and add butter or olive oil. Sauté the gnocchi in a single layer until golden brown and crisp on the outside, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, cook the chopped bacon until crispy. Remove and set aside, leaving some bacon fat in the pan. Add the heavy cream, scraping up any browned bits. Let simmer for 2 minutes.
- Stir in the shredded white cheddar cheese, whisking until smooth.
- Return the sautéed gnocchi and crispy bacon to the skillet, tossing to coat in the sauce.
Nutrition
Notes
-
- Cheese substitutions: White cheddar adds a rich flavor, but you can also use Parmesan, Gruyère, or smoked Gouda for a different taste.
- Dough consistency: If the dough feels too wet, let it rest for a few minutes or add a little more almond flour until it holds together but remains soft. Chilling the dough for 10-15 minutes can also make it easier to handle.
- Shaping the gnocchi: For a traditional look, gently press each piece with a fork to create ridges. This helps the sauce cling better and enhances the gnocchi’s texture.
- Enhancing flavor: Fresh herbs like parsley, thyme, or chives add a nice contrast to the richness of the dish. A sprinkle of red pepper flakes can add a mild heat for extra depth of flavor.
- Crispier texture: For extra crispiness, sauté the gnocchi in butter and olive oil for a more golden-brown crust before adding it to the sauce.
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