Cauliflower Gnocchi


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This recipe is reprinted from Lindsay Grimes Freedman's new cookbook, Cauliflower Power from Workman Publishing. In LA? Join us for a book launch honoring Lindsay Grimes Freedman of @thetoastedpinenut.  Click here to buy your tickets! 

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  • Recipe Card
Prep time 15mins
Cook time 35mins

Recipe Card


  • 2 cups cauliflower florets
  • 1/2 cup grated Parmesan
  • 2 tablespoons tapioca flour
  • 1 large egg
  • 1 large egg yolk
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh chives
  • 1/4 cup shredded Parmesan, plus more for garnish


  • Step 1

    Preheat the oven to 300°F. Line a baking sheet with parchment paper.

  • Step 2

    Process the florets in a food processor until completely chopped into meal. Transfer the meal to a clean, thin dish towel or piece of cheesecloth and, working over the sink, squeeze out all the excess liquid.

  • Step 3

    Place the squeezed meal back in the food processor along with the grated Parmesan, tapioca flour, egg, and egg yolk. Process until the mixture is well combined and looks like a mash.

  • Step 4

    Transfer the mixture to a plastic bag and cut off one corner to create a ½-inch opening. On the prepared baking sheet, pipe the gnocchi into pieces about 1 inch long and ½ inch to ¾ inch wide. The gnocchi won’t spread too much while they cook, so you can line them up closely, about an inch apart.

  • Step 5

    Once all the gnocchi are piped, use your fingers to shape them gently into ovals. Then gently press the tops with a fork to get that traditional “lined” look. Bake for 30 minutes.

  • Step 6

    When the gnocchi are done, make the sauce: Heat the butter over medium-high heat in a pan large enough to hold the gnocchi. Add the garlic, sage, and chives. Cook for 2 minutes, until fragrant.

  • Step 7

    Add the baked gnocchi to the pan and toss a couple times until they are coated with the butter sauce. Add the ¼ cup Parmesan and cook for 1 minute more, allowing the cheese to melt and become integrated into the gnocchi.