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Cauliflower Gnocchi

When you can't have the original, this one comes close!
Prep Time 10 minutes
Cook Time 40 minutes
Course Soup
Cuisine American, Italian
Servings 6 servings



  • 4 c. cauliflower minced
  • ¾ c. cassava flour
  • ½ tsp. sea salt


  • 1 can coconut milk
  • 4 c. fresh baby spinach
  • 2 large garlic cloves
  • 2 tbsp. tapioca flour
  • salt and pepper to taste


  • Start by heating your oven to 425°F. Then, steam your cauliflower until it's soft, about five minutes. Ring out the water from the cauliflower by placing it in a cheesecloth and giving it a good squeeze. You should have about 1 1/2 c.
  • Pull out your food processor and blend all the ingredients until it's smooth. If you need to tweak the flour to get it kneadable, go for it. Pull the dough out and separate it out into four parts. Roll them into tubes of about 3/4" on a lightly dusted surface, then cut the tubes into 1" pieces.
  • Next up, bring a large pot of water to a boil and drop the gnocchi in one by one. Once they rise to the surface, pull them out and drizzle lightly with olive oil before placing it on a parchment-lined baking sheet. Bake the gnocchi for about 20 minutes, turn it over, then bake another 20. While it's baking, make your sauce.
  • In a saucepan, stir everything but the spinach together until it starts to thicken and is nice and smooth. Don't overcook or it will become sludge. Haha. Stir in the spinach, then add in your gnocchi, and serve!
Keyword Cauliflower Gnocchi Soup, Pegan Recipe