Made with a blend of cauliflower and potato, these gnocchi are baked to be light, fluffy, slightly crispy and a great serving of vegetables.
These Grain Free Cauliflower Gnocchi with Parmesan, are crispy on the outside and light and fluffy on the inside. Enjoy an Italian classic without all the gluten and starch.
I started to think about how I could make a grain-free gnocchi with fewer carbs. I already knew that cauliflower is a great way to reduce the carb load in mashed potatoes, from my Paleo Shepherd’s Pie recipe. 
So I thought, maybe I could replace some of the potatoes with cauliflower. However, I worried that cauliflower gnocchi would fall apart when I boiled it, because it would not have enough starch (glue) to hold it together.
Then I saw a recipe where the gnocchi is baked instead of boiled. Eureka! Once I realized that I didn’t have to boil the gnocchi, I was ready to roll up my sleeves and get to work.
This gnocchi is slightly crispy on the outside, and light and fluffy on the inside. My family calls it “Gnocchi Fries”. I have to stand guard when this comes out of the oven, because everyone snatches off of the baking sheet.
Like traditional gnocchi, this freezes well, so you can make it ahead of time and serve at a later date. To freeze, spread out the cooked gnocchi (so that they are not touching each other) onto a baking sheet, making sure the gnocchi is cooled to at least room temperature first. Cover with foil and place in the freezer. When the gnocchi is frozen solid, transfer to a plastic Ziploc bag with the air removed.
You could also wrap it tightly in foil and then place in a plastic bag. Defrost the gnocchi in the refrigerator, and then reheat with whatever sauce you want to use.
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Gluten and Grain Free Gnocchi
- Total Time: 105 minutes
- Yield: Serves 4
- Diet: Gluten-Free
Description
Light & fluffy baked gnocchi, packed with veggies. A fun, healthier twist on a classic.
Ingredients
- 1 baked russet potato (about 5” x 3”)
- 4 cups (946 ml) cauliflower florets
- 2 tbsp tapioca flour
- 1 whole egg
- 1 egg yolk
- 0.5 cups (118 ml) finely grated parmesan cheese
- 1 tsp kosher salt
- 1 tbsp olive oil
Instructions
- Bake one medium russet potato at 350°F (177°C) until the skin is crisp and the inside is soft, about 1 hour.
- Cut cauliflower into florets (about 4 cups) and steam until very soft, about 25 minutes. Strain well.
- Grate parmesan cheese using a food processor until it resembles coffee grounds. Reserve.
- Working in batches, use a potato ricer to squeeze the water out of the cauliflower without pushing the cauliflower through.
- Place the squeezed cauliflower in a food processor bowl. Add egg, egg yolk, salt, and parmesan cheese. Process until smooth. Add tapioca flour and process until just incorporated.
- Transfer the mixture to a large mixing bowl.
- Remove the baked potato from the oven. Reduce oven temperature to 300°F (149°C).
- Cut the potato in half and scoop half the flesh into a potato ricer. If hot, let cool or use gloves.
- Press the potato flesh through the ricer into the cauliflower mixture. Repeat with the other half.
- Stir the mixture with a fork. Do not use a food processor.
- Line three baking sheets with parchment paper and lightly coat with olive oil.
- Scoop half the mixture into a Ziploc bag. Cut a corner about ½ inch wide.
- Pipe rows of gnocchi onto the parchment-lined baking sheets.
- Lightly drag a fork across the top of each gnocchi to create grooves. Spray/brush with olive oil.
- Bake at 300°F (149°C) for 30 minutes, or until golden with some dark spots, but not brown.
- Dress the gnocchi to your liking.
Notes
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- To prevent sticking, ensure your baking sheets are well-oiled and the gnocchi are spaced apart.
- Leftover gnocchi can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
- Cholesterol: 100
Frequently Asked Questions
What is the benefit of baking the gnocchi instead of boiling it?
Baking the gnocchi allows it to become slightly crispy on the outside while remaining light and fluffy on the inside, preventing it from falling apart like traditional boiled gnocchi.
Can I use different types of cheese instead of Parmesan in this recipe?
While Parmesan is recommended for its flavor and texture, you can experiment with other hard cheeses like Pecorino Romano or nutritional yeast for a dairy-free option.
How should I properly freeze the gnocchi for later use?
To freeze the gnocchi, spread them out on a baking sheet so they are not touching, allow them to cool to room temperature, then cover with foil and place in the freezer.
