Name: Cauliflower Gnocchi
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 large russet potatoes (about 1½ pounds); ½ cup gluten-free all-purpose flour, plus more for dusting; 1 medium head cauliflower, cut into florets (about 1 pound); ¼ cup grated Parmesan cheese; 1 large egg yolk; Kosher salt and freshly ground black pepper; 5 tablespoons unsalted butter, diced; 2 tablespoons drained capers; ¼ cup fresh parsley, chopped; Salad, for serving

Jump to Recipe·Leave a Review

Cauliflower Gnocchi is a lighter twist on the Italian classic, blending tender cauliflower with potatoes, parmesan, and just enough flour to create pillowy dumplings. Baked instead of boiled, these gnocchi are then tossed in a rich brown butter and caper sauce with a sprinkle of fresh parsley. It’s a wholesome, elegant dish that balances comfort and freshness beautifully.

Why You’ll Love This Recipe

A lighter alternative to traditional gnocchi with added cauliflower
Baked, not boiled, for a tender yet slightly crisp texture
Tossed in nutty brown butter with briny capers for bold flavor
Naturally gluten-free when made with GF flour
Elegant enough for entertaining, yet cozy enough for weeknights

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 large russet potatoes (about 1½ pounds)
½ cup gluten-free all-purpose flour, plus more for dusting
1 medium head cauliflower, cut into florets (about 1 pound)
¼ cup grated Parmesan cheese
1 large egg yolk
kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, diced
2 tablespoons drained capers
¼ cup fresh parsley, chopped
salad, for serving

Directions

Preheat oven to 425°F. Prick potatoes with a fork, place on a baking sheet, and bake until fork-tender, about 45 minutes. Cool, halve, and scoop out flesh. Mash with flour until mostly smooth, leaving a few chunks. Make a well in the center. Reserve baking sheet.
Meanwhile, steam cauliflower in a basket set over simmering water until very tender, 12–14 minutes. Drain well, then squeeze dry in a clean kitchen towel.
Blend cauliflower in a food processor with parmesan, egg yolk, 1 teaspoon salt, and black pepper until smooth. Add to potato mixture and gently combine with a fork until a soft dough forms. Do not overmix.
On a floured surface, roll out heaping ½ cup portions of dough into 12-inch ropes. Cut into 1-inch pieces and place on reserved baking sheet. Press tops lightly with a fork to form grooves.
Melt 1 tablespoon butter. Brush gnocchi with melted butter and bake 10–12 minutes, until cooked through and springy to the touch.
In a large skillet, melt remaining 4 tablespoons butter over medium heat until browned and nutty, 5–6 minutes. Remove from heat, stir in capers, then toss gnocchi in the sauce.
Sprinkle with parsley and serve immediately with a fresh salad.

Servings and timing

Servings: 4
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes

Variations

Add ricotta to the dough for extra creaminess.
Swap Parmesan for pecorino for a sharper bite.
Toss in sautéed spinach or kale for more greens.
Top with crispy pancetta or prosciutto for added richness.
Use a simple tomato sauce instead of brown butter for a lighter finish.

Storage/Reheating

Store cooked gnocchi in the fridge for up to 3 days.
Reheat in a skillet with butter until warmed and crisp.
Freeze uncooked gnocchi on a tray, then transfer to a bag. Bake directly from frozen, adding 3–4 extra minutes.

FAQs

Do I have to bake the gnocchi?

No, you can boil them like traditional gnocchi, but baking gives them a slightly firmer texture.

Can I make this without potatoes?

Yes, but the potatoes help bind the dough and give structure—without them, the gnocchi will be softer.

Can I use frozen cauliflower?

Yes, thaw completely and squeeze dry before pureeing.

Why do I need to press grooves into the gnocchi?

The ridges help sauce cling to each piece.

How do I know when the gnocchi are cooked?

They should spring back when lightly pressed and be tender but not doughy.

Can I make these dairy-free?

Yes, substitute nutritional yeast for parmesan and use vegan butter.

Is this recipe gluten-free?

Yes, if you use gluten-free all-purpose flour.

Can I prepare the dough in advance?

Yes, shape the gnocchi and refrigerate for up to 24 hours before baking.

What can I serve with cauliflower gnocchi?

Pair with a light salad, roasted vegetables, or grilled chicken for a full meal.

Can I make these crispier?

Yes, pan-sear the baked gnocchi in butter for a golden, crispy exterior.

Conclusion

Cauliflower Gnocchi is a flavorful, veggie-packed take on the Italian classic. With pillowy dumplings baked to perfection and tossed in a nutty brown butter caper sauce, this dish strikes the perfect balance between cozy comfort and elegant dining. It’s a must-try for anyone looking for a lighter, gluten-free twist on traditional gnocchi.

Molly