Cauliflower Gnocchi Recipe (Trader Joe’s Copycat)

I crafted a vibrant recipe where a head of cauliflower mingles with cassava flour, tapioca starch, and a pinch of salt to create gluten free gnocchi. I enjoy the balance of textures and the subtle flavors that bring this dish to life, offering an unexpectedly innovative twist on healthy cooking.

I’ve been playing around in the kitchen lately and finally landed on a recipe that really surprised me. I mean, who would have thought that using a big head of cauliflower along with cassava flour and a bit of tapioca starch could create something so fun and flavorful?

This is my take on a Trader Joe’s Copycat Cauliflower Gnocchi, and it’s designed to fit right into your Vegan Paleo, Gluten Free and AIP lifestyle. I mixed in just the right pinch of salt and a couple of tablespoons of water to bring the dough together, and it’s been a thrill to tweak it into shape.

Trust me, this version is one of those quick gluten free meals that you never expected to be so satisfying. My goal was to keep it simple yet exciting, and I think this recipe nails that balance.

Enjoy trying it and let me know what you think!

Why I Like this Recipe

I love this cauliflower gnocchi because it’s simple and fun to make. First, I really dig how healthy and adaptable it is since it’s paleo, gluten free, vegan, and even works for the AIP diet. Second, I enjoy that the recipe only needs a few basic ingredients – it feels like a cooking hack that lets me whip up something tasty even on a busy day. Third, the process feels hands-on and creative; kneading the dough and cutting it into little pieces reminds me of a cool, homemade cooking experiment that always turns out satisfying. Lastly, i like that I can pair it with any sauce i have on hand, making each meal feel new and personal.

Ingredients

• Cauliflower: packed with fiber and vitamins, low calorie superfood thats great for digestion.
• Cassava flour: a gluten free carbohydrate source that gives structure and a slight natural sweetness.
• Tapioca starch: mainly carbs that create a smooth, sticky texture and a light chewy bite.
• Salt: essential for enhancing flavor and balancing the overall taste of the dish.
• Water: helps bind the dough together and it’s key for proper gnocchi consistency.
• Together, this mix offers dietary fiber, carbs and essential nutrients to power your body.
• Each ingredient plays as a star, crafting a unique taste perfect for comfort meals.
• Homemade goodies, full of flavor.

Ingredient Quantities

• 1 large head of cauliflower (about 1.5 lbs), cut into florets
• 1/2 cup cassava flour
• 1/3 cup tapioca starch (plus a little extra for dusting)
• 1/4 teaspoon salt
• 2 to 3 tablespoons water (adjust as needed to form the dough)

How to Make this

1. Steam the cauliflower florets in a steamer or in the microwave for about 8-10 minutes until they’re fork tender.

2. Transfer the steamed cauliflower to a clean towel and squeeze out as much water as you can so it’s not too wet.

3. In a large bowl, put in the cauliflower along with the 1/2 cup cassava flour, 1/3 cup tapioca starch, and 1/4 teaspoon salt.

4. Add 2 tablespoons of water and mix everything together. If it feels too dry, add a bit more water one tablespoon at a time until the dough comes together.

5. Lightly dust your work surface with extra tapioca starch then dump the dough onto it.

6. Knead the dough gently just until it’s smooth and not too sticky. Don’t overdo it or the gnocchi might turn chewy.

7. Divide the dough into smaller pieces and roll each piece into a long log about 1/2 inch thick.

8. Cut the logs into bite sized pieces, roughly 1 inch each.

9. Bring a large pot of water to a boil and add a pinch of salt, then drop in your gnocchi pieces.

10. Cook the gnocchi until they float to the top, then use a slotted spoon to take them out and serve with your favourite sauce or topping. Enjoy!

Equipment Needed

1. Microwave or steamer – you’ll need this to cook the cauliflower until it’s fork tender
2. Clean towel – this is for wringing out the cauliflower after steaming so it isn’t too wet
3. Large mixing bowl – to combine the cauliflower, flours, and salt
4. Measuring cups and spoons – essential for getting the right amounts of cassava flour, tapioca starch, salt and water
5. Clean work surface – lightly dusted with extra tapioca starch for shaping and kneading the dough
6. Knife and cutting board – for preparing the cauliflower into florets
7. Large pot – to boil water when cooking the gnocchi pieces
8. Slotted spoon – to safely remove the gnocchi out of the boiling water once they float to the top

FAQ

Cauliflower Gnocchi Recipe (Trader Joe’s Copycat) Substitutions and Variations

• You can try using rice flour instead of cassava flour, although it might change the texture a little bit.
• If you don’t have tapioca starch, cornstarch can work as a substitute, but you may need a bit more to get the right consistency.
• Instead of plain water, you can mix in a little almond milk to add a hint of flavor and a slightly creamier texture.
• If you’re looking to switch up the salt, sea salt is a good option but be careful with the measurements cause it can be a bit stronger.

Pro Tips

1. Make sure you squeeze out as much water from the cauliflower as possible, cause too much moisture can make your dough way too sticky and messy.
2. When adding water to form the dough, add it bit by bit. If you dump too much at once, your dough might get too wet and lose its perfect texture.
3. Dusting your work area with extra tapioca starch is a secret hack. It really helps in making sure your dough doesn’t stick while you’re working with it.
4. Go easy on kneading the dough. Overworking it can make the gnocchi turn chewy, and you want them tender and light.
5. When boiling the gnocchi, wait until they all float before you scoop them out. That’s your sure sign they are cooked right.