clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cauliflower pasta in a white skillet

Homemade Vegan Gnocchi Recipe (3 Ingredients!)

  • Author: Remy
  • Total Time: 25 mins
  • Yield: 2-3 servings 1x


My version of Trader Joe’s cauliflower gnocchi! A homemade, lower-carb, vegan gnocchi recipe made with cauliflower, oat flour, and tapioca starch. Oil-free, sugar-free, fat-free, gluten-free, and surprisingly quick and easy! 


Units Scale
  • about 1/2 to 1 head of cauliflower
  • 1 1/4 cup of fine oat flour (or gluten-free flour blend of choice)
  • 34 tbsp tapioca flour/starch


  1. Prep your oat flour and tapioca flour so it’s ready to go, while you boil water to prepare to steam cauliflower.
  2. Chop cauliflower into florets and steam until fork tender.
  3. Drain cauliflower and immediately blend or process until a very smooth purée is achieved.
  4. Sift in your oat and tapioca flour blend and combine with 1 cup of cauliflower purée. Start with a spatula and then use your hands to knead. Try not to over-knead as it will result in a tough gnocchi.
  5. Sprinkle a little oat flour onto a cutting board or surface, and roll dough into a long strand about 1/2 inch thick, or desired size and use a knife to cut small gnocchi pieces. You can press with a fork to add texture or shape as you’d like.
  6. To cook, boil water, and then add gnocchi into the pot until it floats to the top of the water. I recommend heating your sauce in a pan, and adding the freshly cooked gnocchi to to toss for a few minutes.
  7. Serve with marinara sauce, basil and a grating of vegan parmesan, or any sauce of choice.


Expert Tips

  • I have seen cassava flour used in many sweet potato AND cauliflower gnocchi recipes, and it would make a great substitute in this recipe (sub for all the flour).
  • As an alternative to tapioca starch, you may use arrowroot starch, potato starch or corn starch. Results may vary.

Storage Tips

  • Store leftover vegan gnocchi in an airtight container in the refrigerator for up to 4 days. To reheat, pan-fry to get the right texture.
  • To freeze, cool completely. Then store in an airtight, freezer-safe container for up to 3 months. Defrost overnight in the refrigerator and pan-fry or broil to reheat.
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Category: main dishes
  • Method: boiling

Keywords: vegan gnocchi recipe, gluten free, cauliflower gnocchi, low carb, whole 30, gluten free, oil free, sugar free