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89% would make again

Cauliflower Gnocchi

Tasty Team


for 3 servings

  • 5 cups cauliflower (1.5 kg), roughly chopped
  • 1 ¾ cups all-purpose flour (220 g), or gluten-free flour
  • ¾ teaspoon salt
  • 1 tablespoon olive oil
  • pesto sauce, for serving

Nutrition Info

Powered by
    Calories 290
    Fat 5g
    Carbs 51g
    Fiber 7g
    Sugar 6g
    Protein 10g

Estimated values based on one serving size.


  1. Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
  2. Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
  3. Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
  4. Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
  5. Shape the dough into a ball, then cut into 4 equal pieces.
  6. Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
  7. Roll each piece along the back of a fork to create a line pattern.
  8. Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
  9. Toss the gnocchi with pesto sauce and serve immediately.
  10. Enjoy!

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