18 Delicious Cauliflower Gnocchi Recipes for Every Occasion

Hey there, home chefs! If you’re on the hunt for a versatile, delicious, and surprisingly healthy twist on traditional gnocchi, you’ve hit the jackpot. Cauliflower gnocchi is here to revolutionize your meal prep, offering endless possibilities for quick dinners, cozy comfort food, and even impressive seasonal dishes. Dive into our roundup of 18 mouthwatering recipes that promise to delight your taste buds and inspire your next kitchen adventure.

Creamy Garlic Parmesan Cauliflower Gnocchi

Today’s the day we ditch the dough and dive headfirst into a bowl of guilt-free gnocchi that’s so creamy, so garlicky, and so Parmesan-y, you’ll forget it’s actually good for you. Trust me, your taste buds won’t know what hit ’em!

Ingredients

• Cauliflower gnocchi – 1 lb
• Heavy cream – 1 cup
• Garlic – 3 cloves, minced
• Parmesan cheese – ½ cup, grated
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium heat and add the butter, letting it melt until it’s just beginning to bubble.
2. Toss in the minced garlic, sautéing for about 1 minute until fragrant—just don’t let it turn brown, or you’ll lose that sweet, sweet garlicky goodness.
3. Pour in the heavy cream, stirring gently to combine with the garlic and butter, then let it simmer for 2 minutes to thicken slightly.
4. Add the cauliflower gnocchi to the skillet, stirring to coat each piece in the creamy garlic sauce. Cook for 5 minutes, stirring occasionally, until the gnocchi is tender.
5. Sprinkle in the grated Parmesan cheese, salt, and black pepper, stirring until the cheese is fully melted and the sauce is smooth and velvety.
6. Remove from heat and let it sit for a minute—this lets the sauce cling to the gnocchi like a cozy blanket.

Now, here’s the scoop: this dish is a dreamy mix of pillowy gnocchi swimming in a sauce that’s rich without being heavy, with just the right punch of garlic and a salty kiss from the Parmesan. Serve it up with a sprinkle of extra cheese and a side of crusty bread for mopping up every last drop of that creamy goodness. No kidding, it’s love at first bite.

Spicy Roasted Red Pepper Cauliflower Gnocchi

Now, let’s dive into a dish that’s about to make your taste buds do a happy dance—spicy roasted red pepper cauliflower gnocchi. It’s the kind of meal that says ‘I’m fancy’ but secretly knows you’re in it for the comfort and the kick.

Ingredients

• Cauliflower gnocchi – 1 lb
• Roasted red peppers – ½ cup, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Red pepper flakes – ½ tsp
• Salt – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat a large non-stick skillet over medium heat and add 1 tbsp olive oil.
2. Add the cauliflower gnocchi to the skillet in a single layer, cooking for 4 minutes without stirring to allow one side to crisp.
3. Flip each gnocchi and cook for another 4 minutes until golden. Tip: Resist the urge to stir constantly for the perfect crisp.
4. Remove gnocchi from the skillet and set aside.
5. In the same skillet, add the remaining 1 tbsp olive oil, minced garlic, and red pepper flakes, sautéing for 30 seconds until fragrant.
6. Add the chopped roasted red peppers and salt, cooking for 2 minutes to warm through.
7. Return the gnocchi to the skillet, tossing gently to combine with the peppers and garlic. Tip: A gentle toss ensures the gnocchi stays intact.
8. Cook for an additional 2 minutes to meld the flavors together.
9. Sprinkle with grated Parmesan cheese before serving. Tip: Freshly grated Parmesan melts better and adds a richer flavor.

Zesty, with a smoky sweetness from the peppers and a satisfying chew from the gnocchi, this dish is a texture lover’s dream. Serve it with a side of crusty bread to sop up any leftover sauce, or top with a fried egg for an extra layer of decadence.

Herbed Butter Cauliflower Gnocchi with Mushrooms

Yowza! If you’re on the hunt for a dish that’s equal parts cozy and chic, you’ve just hit the jackpot. This herbed butter cauliflower gnocchi with mushrooms is your ticket to flavor town, with a first-class seat.

Ingredients

• Cauliflower gnocchi – 1 lb
• Mushrooms – 8 oz, sliced
• Butter – 3 tbsp
• Garlic – 2 cloves, minced
• Fresh thyme – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of butter. Wait until it melts and starts to sizzle slightly.
2. Add the sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until they’re golden and tender.
3. Push the mushrooms to one side of the skillet. Add the remaining 2 tbsp of butter and the minced garlic to the other side. Cook for 1 minute, or until fragrant.
4. Add the cauliflower gnocchi to the skillet. Cook for 4 minutes, stirring occasionally, until the gnocchi starts to brown.
5. Sprinkle the fresh thyme, salt, and black pepper over the gnocchi and mushrooms. Stir everything together and cook for another 2 minutes.
6. Remove from heat and let it sit for 1 minute before serving. This allows the flavors to meld together beautifully.

Zesty and rich, this dish boasts a delightful contrast between the crispy gnocchi and the earthy mushrooms. Serve it with a sprinkle of parmesan or a side of crusty bread to soak up all that herby butter goodness.

Sun-Dried Tomato and Basil Cauliflower Gnocchi

Unbelievably, we’ve stumbled upon a dish that’s about to make your taste buds do a happy dance—think pillowy, golden nuggets of joy with a sun-dried tomato twist and a basil kick that’s anything but basic.

Ingredients

• Cauliflower – 1 head
• Sun-dried tomatoes – ½ cup
• Fresh basil – ¼ cup
• Flour – 1 cup
• Salt – ½ tsp
• Egg – 1

Instructions

1. Preheat your oven to 400°F because we’re about to turn up the heat on these gnocchi.
2. Chop the cauliflower into florets and steam until fork-tender, about 10 minutes. Pro tip: Don’t let it get mushy, or your gnocchi will be sad.
3. Drain the cauliflower well, then mash it into oblivion—no lumps allowed here.
4. Finely chop the sun-dried tomatoes and basil, then mix them into the cauliflower mash like you’re mixing your favorite playlist.
5. Add the flour, salt, and egg to the mix, kneading until it forms a dough. Tip: If it’s sticky, a bit more flour won’t hurt.
6. Roll the dough into ropes about ½ inch thick, then cut into 1-inch pieces. For extra flair, press each piece with a fork.
7. Boil a pot of salted water and cook the gnocchi in batches until they float to the top, about 2-3 minutes. Watch them like a hawk—they’re sneaky.
8. Transfer the gnocchi to a baking sheet, drizzle with olive oil, and bake for 10 minutes until golden. Final tip: This step is non-negotiable for that crispy exterior.

How about that? You’ve just crafted gnocchi with a crispy shell, a tender heart, and flavors that pop like confetti. Serve it with a drizzle of pesto or go rogue and toss it in a creamy Alfredo—because rules are made to be broken.

Pesto Cauliflower Gnocchi with Cherry Tomatoes

Kick your dinner game up a notch with this dish that’s as fun to make as it is to eat. Imagine pillowy gnocchi meets the bold flavors of pesto and the sweet pop of cherry tomatoes—it’s a match made in foodie heaven.

Ingredients

• Cauliflower gnocchi – 1 lb
• Pesto – ½ cup
• Cherry tomatoes – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add cauliflower gnocchi to the skillet in a single layer. Cook without stirring for 4 minutes to let them get golden on one side.
3. Flip each gnocchi and cook for another 3 minutes until golden on the other side. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add cherry tomatoes to the skillet and cook for 2 minutes until they start to blister.
5. Stir in pesto and salt, tossing everything together until the gnocchi and tomatoes are evenly coated. Tip: If the pesto is too thick, loosen it with a splash of pasta water.
6. Cook for an additional minute until everything is heated through. Tip: Taste and adjust seasoning if necessary, but remember the pesto already has flavor.

Bursting with vibrant colors and flavors, this dish offers a delightful contrast between the tender gnocchi and the juicy tomatoes. Serve it straight from the skillet for a rustic touch or plate it up with a sprinkle of Parmesan for extra decadence.

Cheesy Cauliflower Gnocchi Bake

Mmm, imagine diving into a dish so cheesy, so comforting, it’s like a hug from the inside out. This Cheesy Cauliflower Gnocchi Bake is your ticket to flavor town, with a detour through easy street.

Ingredients

• Cauliflower gnocchi – 16 oz
• Heavy cream – 1 cup
• Shredded mozzarella – 2 cups
• Grated Parmesan – ½ cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and grab a baking dish that’s just begging to be filled with cheesy goodness.
2. Toss the cauliflower gnocchi into the dish – no need to thaw, because we’re all about that easy life.
3. Pour the heavy cream over the gnocchi, ensuring each piece gets a little love. Tip: Swirl the dish to distribute the cream evenly without stirring too much.
4. Sprinkle the mozzarella, Parmesan, garlic powder, salt, and pepper like you’re seasoning the heck out of happiness.
5. Bake for 25 minutes, then broil for 2-3 minutes until the top is golden and bubbly. Tip: Watch closely during broiling to avoid a cheese catastrophe.
6. Let it sit for 5 minutes before serving. Tip: This patience-testing wait helps the sauce thicken to perfection.

The result? A dish where the gnocchi are pillow-soft, swimming in a sea of creamy, garlicky cheese that’s bold enough to stand up to your hunger. Serve it straight from the dish for that ‘dig in’ family-style vibe, or plate it up fancy with a sprinkle of fresh herbs to impress your foodie friends.

Lemon Butter Cauliflower Gnocchi with Asparagus

Unbelievably, we’ve found a way to make gnocchi even more irresistible—toss it with lemon butter, roast it with cauliflower, and throw in some asparagus for good measure. This dish is a weeknight hero, turning humble ingredients into something spectacular with minimal fuss.

Ingredients

• Cauliflower gnocchi – 1 lb
• Asparagus – 1 bunch, trimmed
• Butter – 3 tbsp
• Lemon – 1, zested and juiced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting that perfect roast on your gnocchi and asparagus.
2. Toss the cauliflower gnocchi and asparagus on a baking sheet with 2 tbsp of melted butter, salt, and black pepper. Spread them out in a single layer to ensure everything gets crispy.
3. Roast for 20 minutes, flipping halfway through. Keep an eye on the asparagus—it should be tender but still have a bit of crunch.
4. While the gnocchi and asparagus roast, melt the remaining 1 tbsp of butter in a small saucepan over low heat. Stir in the lemon zest and juice for a bright, tangy sauce.
5. Once the gnocchi and asparagus are done, drizzle the lemon butter sauce over the top and toss to coat evenly. A quick tip: add the sauce while everything is still hot so it soaks up all that lemony goodness.
6. Serve immediately. For an extra touch, sprinkle with grated Parmesan or red pepper flakes if you like a bit of heat.

What you’ll love about this dish is the contrast of textures—crispy gnocchi, tender asparagus, and that silky lemon butter sauce tying it all together. It’s a dish that’s as fun to eat as it is to say, and perfect for those nights when you want something a little special without the hassle.

Cauliflower Gnocchi with Spinach and Feta

Today’s the day we ditch the dough and dive into the delightful world of cauliflower gnocchi, where fluffy meets nutritious, and your taste buds throw a party. This spinach and feta version is like a cozy blanket for your soul, with a side of ‘heck yes, I made this!’

Ingredients

• Cauliflower gnocchi – 16 oz
• Olive oil – 2 tbsp
• Spinach – 2 cups
• Feta cheese – ½ cup
• Garlic – 2 cloves
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Tip: Test the oil with a single gnocchi; if it sizzles, you’re golden.
2. Add cauliflower gnocchi to the skillet in a single layer. Cook for 4 minutes without stirring to let them get golden and crispy.
3. Flip each gnocchi and cook for another 4 minutes. Tip: Use a spatula for flipping to keep them intact.
4. Mince garlic and add to the skillet, stirring for 30 seconds until fragrant.
5. Add spinach, salt, and black pepper. Cook for 2 minutes, stirring occasionally, until spinach wilts.
6. Crumble feta cheese over the top and stir gently to combine. Tip: Let the cheese sit for a minute to get slightly melty.
7. Remove from heat and serve immediately.

So there you have it, a dish that’s crispy on the outside, tender on the inside, and packed with flavors that play nice together. Serve it up with a sprinkle of extra feta for those who like to live on the edge, or a drizzle of olive oil for a touch of elegance.

Alfredo Cauliflower Gnocchi with Chicken

Zesty and zippy, this Alfredo Cauliflower Gnocchi with Chicken is the weeknight hero you didn’t know you needed. It’s like your favorite comfort food decided to go on a health kick, and honestly, we’re here for it.

Ingredients

• Cauliflower gnocchi – 1 lb
• Chicken breast – 1 lb, diced
• Heavy cream – 1 cup
• Parmesan cheese – 1 cup, grated
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of butter. Once melted, add the diced chicken, seasoning with ¼ tsp salt and ⅛ tsp black pepper. Cook for 5-7 minutes until no pink remains. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp of butter and minced garlic. Sauté for 30 seconds until fragrant.
3. Add the cauliflower gnocchi to the skillet, cooking according to package instructions, usually about 5 minutes, stirring occasionally for even browning.
4. Pour in the heavy cream and bring to a simmer. Let it reduce slightly for 2-3 minutes, stirring constantly to prevent sticking.
5. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Tip: If the sauce is too thick, add a splash of milk to reach your desired consistency.
6. Return the cooked chicken to the skillet, mixing well to coat with the Alfredo sauce. Cook for an additional 2 minutes to heat through. Tip: For extra flavor, sprinkle a pinch of nutmeg into the sauce.
7. Season with the remaining salt and black pepper to taste. Serve immediately. Tip: Garnish with fresh parsley for a pop of color and freshness.

Velvety smooth Alfredo sauce clings to each pillowy gnocchi, with tender chicken bites adding the perfect protein punch. Serve it up in a bowl with a side of garlic bread for dipping, because let’s be real, you’re going to want to scoop up every last drop of that creamy goodness.

Cauliflower Gnocchi Carbonara

You’ve probably been there—staring into the abyss of your freezer, wondering if that bag of cauliflower gnocchi is judging you. Well, guess what? It’s about to become the star of your next meal with this ridiculously easy Cauliflower Gnocchi Carbonara that’ll make you forget it’s even pretending to be pasta.

Ingredients

• Cauliflower gnocchi – 1 package (16 oz)
• Bacon – 4 slices
• Eggs – 2 large
• Parmesan cheese – ½ cup, grated
• Black pepper – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat a large non-stick skillet over medium heat. No oil needed—we’re cooking bacon first, and it’ll grease the pan for us.
2. Cook bacon until crispy, about 4 minutes per side. Remove and chop into bits, leaving the grease in the pan.
3. In the same skillet, add cauliflower gnocchi. Cook according to package instructions, usually about 5-7 minutes, until golden. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
4. While gnocchi cooks, whisk eggs, Parmesan, black pepper, and salt in a bowl. Tip: Room temperature eggs blend better with the cheese.
5. Once gnocchi is done, remove skillet from heat. Quickly stir in the egg mixture, using the residual heat to cook the eggs into a creamy sauce. Tip: Moving fast here prevents scrambled eggs.
6. Mix in bacon bits, saving some for garnish.

So creamy, so dreamy, and with a crispy bite that’ll have you doing a double-take. Serve it up with a sprinkle of extra Parmesan and a side of ‘how did I make this so fast?’

Roasted Garlic and Kale Cauliflower Gnocchi

Now, let’s dive into a dish that’s as fun to say as it is to eat—Roasted Garlic and Kale Cauliflower Gnocchi. This isn’t your grandma’s gnocchi (unless your grandma is a hip, health-conscious foodie), and it’s about to become your new weeknight hero.

Ingredients

• Cauliflower gnocchi – 1 package (16 oz)
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Kale – 2 cups, chopped
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Preheat a large non-stick skillet over medium heat and add 1 tbsp olive oil.
2. Add the cauliflower gnocchi to the skillet in a single layer. Cook for 5 minutes without stirring to allow one side to golden.
3. Flip each gnocchi and cook for another 5 minutes until golden on the other side. Tip: Resist the urge to stir constantly for the perfect crisp.
4. Remove gnocchi from the skillet and set aside. In the same skillet, add the remaining 1 tbsp olive oil.
5. Add minced garlic and sauté for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
6. Add chopped kale and sauté for 2 minutes until slightly wilted. Sprinkle with salt and red pepper flakes.
7. Return the gnocchi to the skillet and toss everything together. Cook for an additional 2 minutes to combine flavors.
8. Serve immediately. Tip: A squeeze of lemon juice before serving adds a bright contrast to the rich flavors.

So, there you have it—gnocchi that’s crispy on the outside, tender on the inside, with a kick of garlic and a whisper of heat. Try topping it with a poached egg for breakfast, because rules were made to be broken.

Cauliflower Gnocchi with Sausage and Peppers

Today’s the day we ditch the dough and dive into a veggie-packed twist on a classic that’ll have your taste buds doing a happy dance. Cauliflower gnocchi with sausage and peppers is here to prove that healthy can be hearty, and gluten-free doesn’t mean flavor-free.

Ingredients

• Cauliflower gnocchi – 16 oz
• Italian sausage – 1 lb
• Bell peppers – 2, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t stir too often to get a nice sear.
3. Toss in sliced bell peppers and minced garlic, sautéing until peppers soften, about 3 minutes. Tip: Keep the heat high to avoid soggy peppers.
4. Season with salt and red pepper flakes, stirring to combine, about 30 seconds.
5. Push the sausage and peppers to one side of the skillet, add cauliflower gnocchi to the other side, and cook without stirring for 2 minutes to let them crisp up. Tip: Resist the urge to stir for that perfect golden edge.
6. Mix everything together and cook for another 2 minutes until the gnocchi is heated through.

Velvety gnocchi meets the smoky char of sausage and the sweet crunch of peppers in every forkful. Serve it straight from the skillet for that rustic, no-fuss charm, or top with a sprinkle of parmesan for an extra layer of umami.

Truffle Oil Cauliflower Gnocchi with Wild Mushrooms

Who knew that gnocchi could get a glamorous makeover? This Truffle Oil Cauliflower Gnocchi with Wild Mushrooms is here to prove that comfort food can indeed be fancy, without trying too hard. Perfect for those nights when you’re feeling a bit extra but your energy levels are saying ‘takeout.’

Ingredients

• Cauliflower gnocchi – 1 lb
• Wild mushrooms – 2 cups
• Truffle oil – 2 tbsp
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large non-stick skillet over medium-high heat and add the cauliflower gnocchi. Cook for 5 minutes without stirring to let them get a golden crust. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
2. Add the wild mushrooms to the skillet with the gnocchi. Cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and slightly golden.
3. Push the gnocchi and mushrooms to one side of the skillet. On the other side, melt the butter. Drizzle the truffle oil into the melted butter and stir to combine. Tip: Truffle oil is potent, so a little goes a long way—adjust to your taste.
4. Toss everything together in the skillet to coat the gnocchi and mushrooms evenly with the truffle butter. Season with salt and black pepper. Cook for an additional 2 minutes to let the flavors meld. Tip: If the skillet seems dry, add a splash of water to loosen things up.

Fluffy on the inside with a crispy exterior, these gnocchi are a textural dream, while the wild mushrooms add an earthy depth that’s beautifully balanced by the luxurious truffle oil. Serve it up in a shallow bowl with a sprinkle of Parmesan for that extra umami kick, or keep it vegan and let the natural flavors shine.

Cauliflower Gnocchi alla Vodka

Yikes, have you ever tried to impress a date with homemade pasta but ended up with a doughy disaster? Fear not, because this Cauliflower Gnocchi alla Vodka is here to save your culinary reputation—no kneading skills required.

Ingredients

• Cauliflower gnocchi – 16 oz
• Vodka sauce – 1 cup
• Parmesan cheese – ¼ cup
• Olive oil – 1 tbsp
• Red pepper flakes – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add cauliflower gnocchi to the skillet in a single layer—crowding is the enemy of crispiness.
3. Cook gnocchi for 5 minutes without stirring to let them get golden and crispy on one side.
4. Flip each gnocchi piece and cook for another 5 minutes until equally golden—patience is key here.
5. Pour vodka sauce over the gnocchi, stirring gently to coat each piece without breaking them.
6. Simmer on low heat for 3 minutes, allowing the sauce to thicken slightly—this is when the magic happens.
7. Sprinkle with Parmesan cheese and red pepper flakes, then remove from heat to let the cheese melt into gooey perfection.

Outrageously creamy with a hint of spice, this dish is a textural dream with crispy edges and soft centers. Serve it straight from the skillet for that ‘I totally meant to do that’ rustic charm.

Cauliflower Gnocchi with Pumpkin Sage Sauce

Kickstart your culinary adventure with this dish that’s as fun to make as it is to eat, blending the whimsy of gnocchi with the cozy vibes of pumpkin sage sauce. Perfect for those days when you want to impress without the stress, this recipe is a game-changer for weeknight dinners.

Ingredients

• Cauliflower gnocchi – 16 oz
• Pumpkin puree – 1 cup
• Heavy cream – ½ cup
• Fresh sage – 2 tbsp, chopped
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now enhances the gnocchi’s flavor from the inside out.
2. Add the cauliflower gnocchi to the boiling water and cook for 3 minutes, or until they float to the surface. Tip: Don’t overcrowd the pot to ensure even cooking.
3. While the gnocchi cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Stir in the pumpkin puree, heavy cream, chopped sage, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. Drain the gnocchi and add them to the skillet with the pumpkin sage sauce. Gently toss to coat evenly. Tip: A silicone spatula is perfect for this to avoid breaking the gnocchi.
6. Serve immediately, garnished with extra sage if desired. The gnocchi should be pillowy soft with a sauce that’s rich and velvety, offering a delightful contrast of textures. Try serving it in hollowed-out mini pumpkins for an autumnal twist that’ll wow your guests.

Relish the creamy, dreamy texture of this dish, where each bite is a little hug for your taste buds. The sage adds a whisper of earthiness, making it a standout dish that’s as nourishing as it is indulgent.

Cauliflower Gnocchi with Shrimp and Garlic Butter

Ever had one of those days where you crave something fancy but your energy levels are screaming ‘takeout’? Enter this dish, your new best friend for a gourmet-feeling meal that’s as easy as pie (but way more delicious).

Ingredients

• Cauliflower gnocchi – 1 package (16 oz)
• Shrimp – 1 lb, peeled and deveined
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Salt – ½ tsp
• Pepper – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the cauliflower gnocchi to the boiling water and cook for 3 minutes, or until they float to the top. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Drain the gnocchi and set aside.
4. In a large skillet, melt 2 tbsp of butter over medium heat.
5. Add the shrimp to the skillet and cook for 2 minutes on each side, or until pink and opaque. Tip: Avoid moving the shrimp too much to get a nice sear.
6. Remove the shrimp from the skillet and set aside.
7. In the same skillet, add the remaining 2 tbsp of butter and minced garlic. Cook for 1 minute, or until fragrant.
8. Return the gnocchi and shrimp to the skillet, tossing to coat in the garlic butter. Season with salt and pepper.
9. Cook for an additional 2 minutes, stirring occasionally. Tip: A splash of pasta water can help create a silky sauce if things look dry.
10. Garnish with chopped parsley before serving.

Light, pillowy gnocchi meet juicy shrimp in a garlic butter embrace that’s downright addictive. Serve it straight from the skillet for that ‘I slaved over this’ effect, or plate it up with a side of crusty bread to sop up every last bit of that buttery goodness.

Cauliflower Gnocchi with Broccoli and Cheddar

Ready to turn your kitchen into a veggie-packed paradise? This cauliflower gnocchi with broccoli and cheddar is your ticket to a guilt-free, cheesy delight that’s as fun to make as it is to eat.

Ingredients

• Cauliflower gnocchi – 16 oz
• Broccoli florets – 2 cups
• Sharp cheddar cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
2. Add cauliflower gnocchi to the skillet in a single layer. Cook without stirring for 4 minutes to let them get golden and crispy on one side. Tip: Resist the urge to stir too soon for maximum crispiness!
3. Flip each gnocchi and cook for another 3 minutes until golden on the other side.
4. Add broccoli florets to the skillet. Cook for 5 minutes, stirring occasionally, until broccoli is bright green and slightly tender. Tip: If your skillet is crowded, cook the broccoli separately to avoid steaming the gnocchi.
5. Sprinkle shredded cheddar cheese over the gnocchi and broccoli. Cover the skillet with a lid and remove from heat. Let sit for 2 minutes to melt the cheese. Tip: For an extra cheesy crust, broil the skillet for 1 minute before serving.
6. Season with salt and black pepper, then toss gently to combine.

Delight in the gooey, cheesy goodness clinging to each tender gnocchi and crisp-tender broccoli floret. Serve it straight from the skillet for a rustic touch, or plate it up with a sprinkle of red pepper flakes for a spicy kick.

Cauliflower Gnocchi with Caramelized Onions and Thyme

Today’s the day we ditch the dough and dive into the delightful world of cauliflower gnocchi, where caramelized onions and thyme play the lead roles in this gluten-free gig. Trust me, your taste buds won’t know what hit ’em—but they’ll be begging for an encore.

Ingredients

• Cauliflower – 1 head
• Flour – 1 cup
• Salt – ½ tsp
• Olive oil – 2 tbsp
• Onion – 1 large, sliced
• Thyme – 1 tbsp, fresh

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Chop the cauliflower into florets, steam until tender (about 10 minutes), then drain well.
3. Mash the cauliflower in a bowl, mix in flour and salt until a dough forms. Tip: Squeeze out excess moisture with a clean towel to avoid soggy gnocchi.
4. Roll the dough into ropes on a floured surface, cut into 1-inch pieces, and indent with a fork.
5. Bake gnocchi on the prepared sheet for 20 minutes, flipping halfway, until golden.
6. While gnocchi bakes, heat olive oil in a pan over medium-low, add onions, and cook for 15 minutes until golden. Tip: Stir occasionally and add a splash of water if onions stick.
7. Add thyme to onions, cook for 1 more minute, then toss with baked gnocchi. Tip: Fresh thyme beats dried for this recipe—its flavor pops!

Just like that, you’ve got a dish that’s crispy on the outside, pillowy inside, with onions so sweet they could start a candy shop. Serve it up with a sprinkle of parm or a fried egg on top for a meal that’s anything but basic.

Conclusion

Feast your eyes on these 18 delightful cauliflower gnocchi recipes, perfect for any occasion! Whether you’re craving comfort food or a healthy twist, this roundup has something for everyone. We’d love to hear which recipes you try and adore—drop a comment below with your favorites. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy!

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