This cauliflower gnocchi is a rich, comforting twist on the classic Italian dish, made with tender cauliflower, almond flour, and a simple creamy bacon sauce. Lightly pan-seared until golden, the gnocchi develops a crisp exterior while staying soft and pillowy inside.
A Quick Look at the Recipe
✅ Recipe Name: Cauliflower Gnocchi
🕒 Ready In: ~45 minutes
👪 Serves: 4 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Cauliflower, almond flour, egg, bacon, heavy cream, white cheddar cheese
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Moderate - shaping gnocchi and pan-searing
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Perfect for cozy dinners or when you want something indulgent without traditional pasta, this recipe comes together with straightforward steps and familiar ingredients. The cauliflower base keeps the gnocchi tender, while the bacon and white cheddar cream sauce add depth and savory flavor.
If you enjoy comforting cauliflower-based meals like this, you may also like our Chicken Broccoli Cauliflower Rice, Cauliflower Mac and Cheese, or Cauliflower Soup that are perfect for weeknights when you want something warm and satisfying.
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Why You'll Love this Cauliflower Gnocchi:
Crispy outside, tender inside: Pan-searing gives the gnocchi a golden crust while keeping the center soft and pillowy.
Comfort food feel: The creamy white cheddar sauce and bacon make this dish rich and satisfying.
Gluten-free alternative: Made with almond flour instead of traditional wheat flour.
Skillet-friendly: Everything comes together in one pan after shaping the gnocchi.
Impressive but approachable: Feels special enough for a cozy dinner while using simple ingredients.
Key Ingredients:
- 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.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No bacon: Use sautéed mushrooms or pancetta for a different savory flavor.
- Cheese swap: Try Gruyère, Parmesan, or sharp cheddar instead of white cheddar.
- Dairy-free option: Use coconut cream and dairy-free cheese, and skip the bacon if needed.
- Extra herbs: Add fresh thyme, rosemary, or parsley to the sauce for added depth.
- Crispier gnocchi: Dust lightly with extra almond flour before pan-searing for more crunch.
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.
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Recipe Notes & Tips:
- Drain the cauliflower well: Excess moisture is the biggest enemy of good gnocchi. After steaming and blending, let the cauliflower cool and drain to avoid a sticky dough.
- Don't overwork the dough: Mix just until combined. Over mixing can make the gnocchi dense instead of tender.
- Use a light hand when shaping: Too much added flour can make the gnocchi heavy. Dust the surface lightly and add only what's needed to prevent sticking.
- Sear in batches: Give the gnocchi space in the pan so they develop a golden crust instead of steaming.
- Finish gently in the sauce: Toss the gnocchi carefully in the cream sauce to keep their shape intact.
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.
Cauliflower Gnocchi FAQs:
Cauliflower gnocchi usually falls apart when the cauliflower contains too much moisture. Fully steaming the cauliflower, draining it well, and allowing it to cool before mixing helps the dough hold together properly.
No, cauliflower gnocchi does not need to be boiled first. Pan-searing it directly creates a crispy exterior while keeping the inside tender, which works especially well for cauliflower-based doughs.
Properly cooked cauliflower gnocchi should be lightly crisp on the outside and soft but sturdy on the inside. If it feels mushy, it likely needs more moisture removed before shaping or more time in the pan.
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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.
Kae says
My husband loves this dish, the cream sauce is amazing!