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cauliflower pasta in a white skillet
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5 from 3 votes

Homemade Vegan Gnocchi Recipe (3 Ingredients!)

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! 
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: main dishes
Keyword: cauliflower gnocchi, gluten free, low carb, oil free, sugar free, vegan gnocchi recipe, whole 30
Servings: 2 -3 servings
Author: Remy



  • Prep your oat flour and tapioca flour so it's ready to go, while you boil water to prepare to steam cauliflower.
  • Chop cauliflower into florets and steam until fork tender.
  • Drain cauliflower and immediately blend or process until a very smooth purée is achieved.
  • 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.
  • 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.
  • 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.
  • 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.