This homemade cauliflower gnocchi is tender and pillowy, perfect for pairing with your favourite sauce. Make them for dinner tonight or freeze them for another day!
If you don’t live near a Trader Joe’s, you’re out of luck if you want to try their famous cauliflower gnocchi. But this recipe lets you make cauliflower gnocchi at home with only 5 ingredients!
Just like the Trader Joe’s version, you can stash them in the freezer for quick weeknight dinners or just fry ‘em and eat ‘em right away. Add your favourite sauce and some veggies on the side and you’ve got a delicious vegan dinner ready in minutes.
Why You’ll Love This Cauliflower Gnocchi Recipe
- Naturally vegan . Traditional gnocchi is made with eggs, but cauliflower gnocchi doesn’t require eggs or dairy, so it’s naturally vegan—no egg substitutes needed!
- Gluten-free option . Want to make your cauliflower gnocchi gluten-free? It’s easy! Just substitute the all-purpose flour with cassava flour or almond flour.
- Versatile . Pair your gnocchi with any sauce, protein, or veggies. Just like pasta, the flavour of gnocchi is kind of like a blank slate, so it works with almost any ingredients!
- Freezer-friendly . Cauliflower gnocchi freezes beautifully so you can keep it on hand for easy weeknight meals.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Make sure your cauliflower is the weight specified in the recipe, or your cauliflower gnocchi won’t turn out.
- Olive oil
- All-purpose flour – This helps bind the gnocchi.
- Potato starch – If you can’t find potato starch, you can use potato flakes instead, but you will need to measure them by weight (45 grams) rather than volume.
- Salt
For Frying:
- Olive oil – Or another oil you like to use for cooking. Vegan butter would also work.
- Dried rosemary – You can use fresh rosemary if you’d like.
How to Make Cauliflower Gnocchi
- Prepare the cauliflower . Break the cauliflower into florets and steam it until it’s tender.
- Drain . Transfer the cauliflower to a colander lined with a clean kitchen towel. Wrap the towel around the cauliflower and squeeze out as much moisture as possible.
- Process . Place the cauliflower in your food processor and blend until it’s smooth and paste-like.
- Add the remaining ingredients . Add the flour, starch and salt to the cauliflower and pulse to combine.
- Shape the gnocchi . Transfer the dough to a floured work surface. Divide the dough into 3 logs, about ¾-inch thick, then cut each into ½-inch gnocchi with a knife or dough cutter. Make dents in each gnocchi with a fork, if desired.
- Boil . Bring 2 quarts of salted water to a boil. Reduce the heat to medium and add the gnocchi to the water, stirring to keep them from sticking. After the gnocchi floats up to the surface, cook them for 30 seconds more. Drain them in a colander and let them cool.
- Fry . Heat the olive oil in a nonstick pan set over medium heat. Add the rosemary and boiled gnocchi and cook until both sides are lightly browned and crisp.
- Finish . Serve with your desired sauce.
Tips for Success
- Adjust the moisture level as needed . Touch the dough with your fingers. If the mixture feels dry and doesn’t stick together, you can add 1-2 tablespoons of water. The dough should not be sticky, but it should hold together and be easy to shape.
- Drain the gnocchi well . If they’re still very wet, the oil will spatter when you add them to the skillet. This makes a mess and it can be painful if the oil hits your hands and arms!
- Measure by weight, if possible . This is a recipe where too much of one ingredient or too little of another can throw everything off. Weighing your ingredients will give you more precision and guarantee perfect results.
Serving Suggestions
I like to serve cauliflower gnocchi with my homemade marinara sauce (pictured here) or basil pesto . Parsley pesto and kale pesto would also be excellent, as would arrabbiata sauce . To round out your meal, add balsamic roasted vegetables or almond-crusted baked eggplant .
How to Store Leftovers
Store leftover cauliflower gnocchi in an airtight container in the refrigerator for 3 to 4 days. You can reheat it in a skillet over medium heat or in the microwave until warmed through.
Can I Freeze This Recipe?
You can freeze cauliflower gnocchi before boiling or after boiling—it’s up to you! It will keep in the freezer for up to 3 months.
To freeze it, I recommend setting the gnocchi on a parchment-lined baking sheet and placing it in the freezer. Once the gnocchi is frozen solid, transfer them to an airtight container or freezer bag.
If you’ve frozen the gnocchi before boiling, you can simply boil the gnocchi directly from frozen and proceed with the rest of the recipe as written.
If you boiled the gnocchi and then froze it, thaw it in the refrigerator or microwave, then fry it as described in the recipe.
More Vegan Cauliflower Recipes
- Cauliflower Mac and Cheese
- Roasted Cauliflower Soup
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Sesame Cauliflower Wings
- Bang Bang Cauliflower
Ingredients
- 1 pound cauliflower , 450g
- 3 tablespoons olive oil
- ½ cup all purpose flour , 60g *
- ¼ cup potato starch , 45g
- ⅔ teaspoon salt
For frying:
- 2 tablespoons olive oil
- 1 ½ teaspoons dried rosemary , or 1 tablespoon fresh
Instructions
- Wash and separate cauliflower into small florets. Place in a steamer basket. Pour 2 inches of water into a pot and place the steamer basket with cauliflower on top. Cover and bring to boil on medium heat. Cook on small heat for about 15 minutes, or until the cauliflower is soft.
- Transfer cooked cauliflower to a colander lined with a clean kitchen towel. Wrap the towel tightly and squeeze the moisture from the cauliflower as much as possible.
- Transfer the drained cauliflower to the food processor and blend until no big clumps remain. The consistency will resemble a paste with small crumbs.
- Add flour, starch and salt to the cauliflower paste and pulse a few times until mixed. Try the resulting dough with your fingers. If the mixture is very dry and doesn’t stick together you may add 1-2 tablespoons of water. The dough should not be sticky but will hold together and should be easy to shape.
- Transfer the dough to the working surface sprinkled with flour. Shape into 3 logs, about ¾ inch thick, cut into ½ inch gnocchi with a knife or dough cutter.
- Make dents in every gnocchi with a fork. This step is optional; traditionally it’s made to help the sauce stick better.
- Bring a 3 quarts pot filled with 2 quarts water to boil, add 1 teaspoon salt and turn the heat to medium.
- Carefully add gnocchi to the boiling water, stir once with a wooden spoon to make sure they don’t stick to the bottom. After the gnocchi floats up to the surface, cook for 30 seconds more. Then transfer to the colander and let cool.
- In a nonstick pan, heat 2 tablespoons of olive oil over medium heat. Add rosemary sprigs and cooked gnocchi. Fry on medium heat for 5 minutes, stirring once halfway through.
- Serve with marinara sauce.
Notes
- You can use the same amount of cassava flour for the gluten free version, but the gnocchi will be a bit harder and chewier. To make them softer, replace 2 tablespoons of cassava flour with almond flour.
- To store : Store leftover cauliflower gnocchi in an airtight container in the refrigerator for 3 to 4 days. You can reheat it in a skillet over medium heat or in the microwave until warmed through.
- To freeze : You can freeze cauliflower gnocchi before boiling or after boiling—it’s up to you! It will keep in the freezer for up to 3 months. To freeze it, I recommend setting the gnocchi on a parchment-lined baking sheet and placing it in the freezer. Once the gnocchi is frozen solid, transfer them to an airtight container or freezer bag. If you’ve frozen the gnocchi before boiling, you can simply boil the gnocchi directly from frozen and proceed with the rest of the recipe as written. If you boiled the gnocchi and then froze it, thaw it in the refrigerator or microwave, then fry it as described in the recipe.
Cauliflower Gnocchi
Ingredients
- 1 pound cauliflower 450g
- 3 tablespoons olive oil
- ½ cup all purpose flour 60g *
- ¼ cup potato starch 45g
- ⅔ teaspoon salt
For frying:
- 2 tablespoons olive oil
- 1 ½ teaspoons dried rosemary or 1 tablespoon fresh
Instructions
- Wash and separate cauliflower into small florets. Place in a steamer basket. Pour 2 inches of water into a pot and place the steamer basket with cauliflower on top. Cover and bring to boil on medium heat. Cook on small heat for about 15 minutes, or until the cauliflower is soft.
- Transfer cooked cauliflower to a colander lined with a clean kitchen towel. Wrap the towel tightly and squeeze the moisture from the cauliflower as much as possible.
- Transfer the drained cauliflower to the food processor and blend until no big clumps remain. The consistency will resemble a paste with small crumbs.
- Add flour, starch and salt to the cauliflower paste and pulse a few times until mixed. Try the resulting dough with your fingers. If the mixture is very dry and doesn’t stick together you may add 1-2 tablespoons of water. The dough should not be sticky but will hold together and should be easy to shape.
- Transfer the dough to the working surface sprinkled with flour. Shape into 3 logs, about ¾ inch thick, cut into ½ inch gnocchi with a knife or dough cutter.
- Make dents in every gnocchi with a fork. This step is optional; traditionally it’s made to help the sauce stick better.
- Bring a 3 quarts pot filled with 2 quarts water to boil, add 1 teaspoon salt and turn the heat to medium.
- Carefully add gnocchi to the boiling water, stir once with a wooden spoon to make sure they don’t stick to the bottom. After the gnocchi floats up to the surface, cook for 30 seconds more. Then transfer to the colander and let cool.
- In a nonstick pan, heat 2 tablespoons of olive oil over medium heat. Add rosemary sprigs and cooked gnocchi. Fry on medium heat for 5 minutes, stirring once halfway through.
- Serve with marinara sauce.
Notes
- You can use the same amount of cassava flour for the gluten free version, but the gnocchi will be a bit harder and chewier. To make them softer, replace 2 tablespoons of cassava flour with almond flour.
- To store : Store leftover cauliflower gnocchi in an airtight container in the refrigerator for 3 to 4 days. You can reheat it in a skillet over medium heat or in the microwave until warmed through.
- To freeze : You can freeze cauliflower gnocchi before boiling or after boiling—it’s up to you! It will keep in the freezer for up to 3 months. To freeze it, I recommend setting the gnocchi on a parchment-lined baking sheet and placing it in the freezer. Once the gnocchi is frozen solid, transfer them to an airtight container or freezer bag. If you’ve frozen the gnocchi before boiling, you can simply boil the gnocchi directly from frozen and proceed with the rest of the recipe as written. If you boiled the gnocchi and then froze it, thaw it in the refrigerator or microwave, then fry it as described in the recipe.
Nutrition
Cauliflower Gnocchi https://jessicainthekitchen.com/cauliflower-gnocchi/ December 13, 2023
These vegan cranberry meatballs have the perfect meaty texture without any store-bought substitutes! Real food ingredients and a sweet-and-tangy cranberry sauce make them a crowd-pleaser for holiday get-togethers.
You know those sweet and sour crockpot meatballs that always seem to pop up at parties around the holidays? Consider these vegan cranberry meatballs the plant-based version!
While it would be easy to grab a bag of frozen vegan meatballs at the grocery store, I made them from scratch with cauliflower and quinoa. If you’ve been here before, you know this is my go-to veggie meatball base. Cauliflower and quinoa bind together so well with the other ingredients, giving you everything you want in vegan meatballs.
Then of course, there’s the sauce. I started with my favourite cranberry sauce, then added some additional ingredients to make it sweet, tangy, and umami. The result is vegan cranberry meatballs that are perfect for an appetizer at your cocktail parties or a main dish for the holidays.
Why You’ll Love This Vegan Cranberry Meatball Recipe
- Sweet and tangy . One of the best flavour combinations! You’ll love the balance of sweet and tart from the cranberry sauce and tanginess from the added apple cider vinegar.
- Perfect for holidays . These meatballs will make a great addition to your holiday menu, especially with their festive sauce. They’re also great for appetizers any time of year!
- Healthy ingredients . These meatballs are made with cauliflower and quinoa, which provide a wholesome base for this dish. You won’t even miss the meat!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cranberry Sauce:
- Cranberry sauce – I use my Cranberry Orange Sauce , but any cranberry sauce you like will work.
- Light soy sauce – If you’re soy-free, you can use coconut aminos or vegan Worcestershire sauce!
- Tomato paste – Tomato paste doesn’t just add tomato flavour, it also gives the sauce a note of umami.
- Brown sugar – Either dark or light will work.
- Garlic powder
- Onion powder
- Apple cider vinegar – For the tangy flavour in the sauce.
For the Vegan Meatballs:
- Roasted cauliflower – Roasting the cauliflower gives it a nutty flavour that makes it amazing in these vegan cranberry meatballs.
- Cooked quinoa – Here’s how to cook quinoa .
- Bob’s Red Mill Egg Replacers – Or use flax eggs .
- Red onion
- Ground black pepper and sea salt
- Garlic – Mince this well so no one gets a big bite of garlic in their meatball!
- Breadcrumbs
- Dried oregano
- Light soy sauce – Or use liquid aminos .
- Dried rosemary or thyme – You can use some of both if you’d like.
- Oil – Any oil you like to cook with.
How to Make Vegan Cranberry Meatballs
- Make the sauce . Stir together the sauce ingredients in a saucepan. Bring to a boil, then reduce to medium-low heat. Cook until the mixture is smooth, stirring occasionally, for 3 to 5 minutes.
- Roast the cauliflower . Break the cauliflower into florets and drizzle them with olive oil on a sheet pan. Roast in a 450ºF oven for 15 to 20 minutes. Cool slightly.
- Pulse the cauliflower . Add the cauliflower to a food processor and pulse it until it’s completely riced. Measure 1 cup.
- Make the meatball mixture . Return the 1 cup of cauliflower to the food processor, then add the remaining meatball ingredients except the oil. Pulse until a tight ball of “dough” forms.
- Prepare . Heat the oil in a skillet set over medium-high heat and form the meatballs using a heaping tablespoon of the meatball mixture.
- Cook . Once the oil is hot, add as many meatballs as will fit in the pan and cook on each side for 1 to 2 minutes, or about 4 minutes total.
- Finish . Lower the heat and add the sauce to the meatballs. Stir to coat, then serve the vegan cranberry meatballs as desired.
Tips for Success
- Pulse the meatball “dough” until it’s smooth . You want a cohesive dough for these vegan cranberry meatballs—you should not be able to see grains of quinoa or cauliflower florets. Everything should be fully combined.
- Measure the meatball mixture . Use a tablespoon or a cookie dough scoop to form evenly-sized meatballs. If you’re serving them as an appetiser, they’ll look better this way!
- Squeeze the meatballs together . Use a good amount of pressure to squeeze the meatballs as you form and roll them. This will help them stay together.
- Don’t overcrowd the pan . Leave some space between them so they can cook evenly on all sides and so they get a nice sear, rather than steaming.
Variations
- Swap the roasted cauliflower with store-bought frozen cauliflower rice. Let the rice thaw, then place it in a cheesecloth or kitchen towel and squeeze all of the excess moisture out. Cook the cauliflower rice in a skillet, then proceed with the recipe as written.
- Add some chopped nuts, such as walnuts or pecans, for added texture and flavor in your vegan cranberry meatballs.
- For a spicy kick, add some red pepper flakes to either the meatball mixture or the sauce.
- Use store-bought vegan meatballs; sear them in a skillet and then add the sauce.
Serving Suggestions
- Serve vegan cranberry meatballs over mashed potatoes or creamy polenta for a complete and satisfying meal.
- Pair them with Maple Brussels Sprouts with Apples and Pecans , Air Fryer Baked Sweet Potatoes , Hasselback Butternut Squash with Maple Pecan Drizzle , or other fall vegetable dishes.
- Make them for a party and serve them with toothpicks alongside other favourite party apps like Vegan Spinach Artichoke Dip and Perfect Homemade Hummus .
Can I Prep Cranberry Meatballs in Advance?
Yes you can! In fact, you can make the meatballs up to 3 days in advance, then add them to the sauce.
How to Store Leftovers
If you have leftover vegan cranberry meatballs, store them in an airtight container in the fridge for up to 1 week. To reheat, simply microwave or place them in a pan over medium heat and cook until heated through.
Can I Freeze This Recipe?
Yes, you can freeze these vegan cranberry meatballs! Just make sure to freeze them without the sauce. When ready to eat, thaw them and then reheat in a skillet before adding the sauce.
More Vegan Meatball Recipes
- Vegan Spaghetti and Meatballs
- Vegan Swedish Meatballs
- Buffalo Quinoa Cauliflower Vegan Meatballs
- Vegan Meatballs (Sweet & Sticky)
- Chickpea and Beet Vegetarian Meatballs
Ingredients
Tangy & Sweet Cranberry Sauce
- 14 ounces cranberry sauce , canned, fresh or frozen works
- 2 tablespoons light soy sauce
- 2 tablespoons tomato paste
- 2 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons apple cider vinegar
Vegan Meatballs Base
- 1 cup roasted cauliflower (instructions below) , (226g)
- 1 cup cooked quinoa , (137g)
- 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced , (114g)
- 1/2 teaspoon ground black pepper
- ¾ teaspoon sea salt
- 3 cloves garlic , minced
- 1 cup breadcrumbs , gluten free if needed
- 1 teaspoon dried oregano
- 1 tablespoon light soy sauce , or liquid aminos
- 1 teaspoon dried rosemary or thyme , or both
- 1 ½ tablespoons oil , any oil works, such as coconut or olive oil
Instructions
Tangy & Sweet Cranberry Sauce
- Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 3-5 minutes. Stir occasionally. Set aside until ready to use.
Vegan Meatballs Base
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
- Add the 1 cup of riced cauliflower and all the other meatball ingredients (cooked quinoa, eff replacer, red onion, ground black pepper, sea salt, garlic, breadcrumbs, dried oregano, light soy sauce and dried rosemary) EXCEPT the oil.
- You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the oil in a pan over medium-high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. Prep the sauce either in this cooled down pan, or in a separate pan then add the meatballs to it as in the sauce directions. You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your parties! Enjoy!
