Cauliflower gnocchi has become shorthand for “weeknight healthy,” but most versions rely on freezer bags. Making it from scratch isn’t difficult, it just takes a little bit of patience and a willingness to treat cauliflower like an ingredient rather than a substitute. The result is lighter than potato gnocchi, tender without being mushy, and sturdy enough to take on sauce.
Here, the gnocchi are paired with a fast pea pesto, sautéed shrimp, and a handful of spinach that wilts down into the pan. It’s delicious, healthy and it looks gorgeous too!
How to Make Cauliflower Gnocchi
1. Cook and Dry the Cauliflower
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until completely tender, about 12–15 minutes. Drain well, then spread the cauliflower on a clean kitchen towel. Let steam off for a few minutes, then squeeze firmly to remove as much moisture as possible. This step matters. 
2. Make the Gnocchi Dough
Transfer the cauliflower to a food processor and pulse until smooth. Add the egg, Parmesan, salt, and pepper, and pulse again. Transfer to a bowl and fold in the flour, starting with ¾ cup. The dough should be soft but workable. Add more flour only if it’s too sticky to handle.
3. Shape the Gnocchi
Turn the dough out onto a lightly floured surface. Divide into portions and roll each into a rope about ¾-inch thick. Cut into bite-sized pieces. Set aside on a floured tray.
4. Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches. When they float to the surface, cook for 30 seconds more, then remove with a slotted spoon. Set aside.
5. Make the Pea Pesto
Bring a small pot of water to a boil and cook the peas for 1–2 minutes, just until tender. Drain and transfer to a blender or food processor. Add basil, garlic, olive oil, Parmesan, and salt. Blend until smooth. Set aside.
6. Cook the Shrimp and Spinach
Heat olive oil in a large skillet over medium heat. Add spinach and cook until just wilted. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Add peas (if using separately) and warm through.
7. Bring Everything Together
Add the cooked gnocchi to the skillet along with the pea pesto. Toss gently to coat. Adjust seasoning as needed.
8. Serve
Divide among bowls and finish with freshly grated Parmesan.
Recipe Notes
Removing moisture from the cauliflower is the key to workable gnocchi. Take your time.
If the dough feels too soft, chill it for 10 minutes before shaping.
Shrimp cook quickly; remove them from the heat as soon as they turn opaque.
FAQ
Can I make the gnocchi ahead of time?
Yes. Shape them and refrigerate for up to 12 hours, or freeze on a tray and transfer to a bag once solid.
Can I skip the egg?
The egg helps bind the dough. Without it, the gnocchi will be more delicate and harder to handle.
What can I substitute for shrimp?
Scallops or pan-fried mushrooms work well, depending on whether you want seafood or not.
Cauliflower Gnocchi with Pea Pesto and Shrimp
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Omnivore, Pescatarian
Description
Creamy pesto gnocchi tossed with sauteed spinach, shrimp, and peas. A quick, satisfying weeknight meal.
Ingredients
- 1 medium head cauliflower
- 3/4 cup all-purpose flour
- 1 egg
- 1/4 cup grated Parmesan
- salt
- black pepper
- 1/2 cup peas
- fresh basil or parsley
- 1 garlic clove
- 1/3 cup olive oil
- 30 small shrimp
- 2 cups spinach
- extra Parmesan for serving
Instructions
- Boil cauliflower until tender, drain, and squeeze out excess moisture.
- Blend cauliflower with egg, Parmesan, salt, and pepper until smooth.
- Mix in flour to form a soft dough.
- Roll dough into ropes and cut into gnocchi.
- Boil gnocchi until they float; remove and set aside.
- Blend peas, herbs, garlic, olive oil, Parmesan, and salt into pesto.
- Sauté spinach in olive oil, then add shrimp and cook until just done.
- Add gnocchi and pesto to the pan and toss gently.
- Serve topped with grated Parmesan.
Notes
- Remove as much moisture as possible from the cauliflower.
- Add flour gradually to avoid dense gnocchi.
- Shrimp cook quickly; avoid overcooking.
- Gnocchi can be frozen after shaping.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 5
- Protein: 25
- Cholesterol: 100
If you liked this, you are going to love these favorite gnocchi recipes:
Creamy Lobster Gnocchi Mac and Cheese
Gnocchi alla Romana with Bacon and Artichokes
Frequently Asked Questions
Why is it important to squeeze the moisture out of the cooked cauliflower?
Removing excess moisture is crucial for achieving the right texture in the gnocchi. If the cauliflower is too wet, the dough will be sticky and difficult to handle.
What type of flour should I use for the gnocchi dough?
All-purpose flour works best for this recipe, but you can also use a gluten-free blend if needed. Start with ¾ cup and adjust based on the dough’s consistency.
Can I substitute the Parmesan cheese in the gnocchi dough?
Yes, you can use a different hard cheese like Pecorino Romano, or a dairy-free cheese if you’re looking for a vegan option, but this may alter the flavor.
Wow this looks pretty and delicious! Love gnocchie!
Third time I made this, came out great as always. thanks for a wonderful recipe, that will feature heavily in my rotation forever.
Gotta admit I was sceptical to the cauliflower gnocchi but they were absolutely fantastic!