Garlic Parmesan Cauliflower Gnocchi

Garlic Parmesan Cauliflower Gnocchi is a light yet satisfying twist on the traditional Italian favorite, offering the same pillowy texture with a wholesome cauliflower base. This homemade recipe combines riced cauliflower, ricotta, and parmesan to create soft dumplings that are both hearty and flavorful. Because they are first boiled and then pan-seared in butter and olive oil, every bite delivers a crispy golden exterior with a tender, melt-in-your-mouth center.

What makes gnocchi so beloved is its history—it originated in Italy as a comfort food meant to stretch simple ingredients like flour and potatoes into something filling and delicious. Our cauliflower version keeps that tradition alive while bringing a lighter, modern spin that fits perfectly into today’s kitchens.

This Garlic Parmesan Cauliflower Gnocchi pairs beautifully with fresh herbs, extra cheese, or your favorite sauce. Whether served as a main dish or alongside roasted vegetables, it makes an elegant yet approachable recipe that cooking enthusiasts will want to enjoy again and again.

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Recipe Yield: 4 servings

INGREDIENTS

2 cups riced cauliflower (steamed and squeezed dry)
1 cup ricotta cheese
1 large egg, lightly beaten
1 cup all-purpose flour, plus extra for dusting
½ cup grated parmesan cheese
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp unsalted butter
2 tbsp olive oil
Fresh basil leaves, for garnish

INSTRUCTIONS

1. Prepare cauliflower:
Steam riced cauliflower until tender, about 5 minutes. Place in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for proper dough texture.

2. Make the dough:
In a large bowl, combine cauliflower, ricotta, egg, parmesan, garlic powder, salt, and pepper. Gradually stir in flour until a soft dough forms that isn’t sticky.

3. Shape gnocchi:
Lightly flour a work surface. Divide dough into 4 portions, roll each into a ½-inch-thick rope, and cut into 1-inch pieces. Lightly dust with flour to prevent sticking.

4. Boil gnocchi:
Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the top, 2–3 minutes. Remove with a slotted spoon and transfer to a tray.

5. Pan-sear gnocchi:
In a large skillet, heat butter and olive oil over medium heat. Add boiled gnocchi in a single layer and cook until golden and crisp on the outside, about 3–4 minutes.

6. Garnish and serve:
Transfer to plates, garnish with fresh basil, and serve warm with extra parmesan if desired.

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Helpful Tips to Perfect This Recipe

• Dry Cauliflower Well: Squeezing out extra liquid is essential to keep the gnocchi from becoming soggy.
• Flour Gradually: Add flour slowly until the dough is workable but still soft—too much flour will make the gnocchi heavy.
• Crisp Before Serving: Pan-searing after boiling gives the gnocchi a golden crust and keeps the inside pillowy.