Copycat Trader Joe’s Cauliflower Gnocchi
A healthy, low carb gnocchi inspired by the popular store bought brand, these copycat Trader Joe’s Cauliflower Gnocchi are light and deliciously homemade while staying paleo, gluten free and vegan.
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
- 1 head Cauliflower cut into florets (about 4 cups)
- ¼ cup Tapioca Flour (see recipe notes)
- ¼ cup Potato Starch
- 1 tsp Salt
- 1 tbsp Olive oil
Steam cauliflower florets in steam basket or place in strainer over pot of boiling water. Cover and steam for 10-15 minutes or until fork tender. Set aside until cool enough to handle.
Place cooked cauliflower in bowl lined with clean dish towel (or cheese cloth). Once cooled, squeeze out excess water into bowl. Be sure not to skip this step, it is very important to get the right dough consistency for your gnocchi!!!
Place strained cauliflower in food processor and pulse until it's finely ground into rice; add back to big bowl then add in tapioca flour, potato starch, and salt, stirring with a wooden spoon to combine. Slowly add in the olive oil. Stir until mixture comes together and forms a ball (it should hold its shape when you squeeze it together).
Take about a teaspoon amount of the mixture and shape it into a gnocchi shape using your hands.
Freeze or store in refrigerator (see recipe notes).
To cook the cauliflower gnocchi, I highly recommend pan frying with some olive oil on the stove or baking in the oven (see recipe notes)
*You can also use a gluten free flour blend instead of the tapioca and potato starch. Substitute 1/2 cup of gluten free flour.
*These gnocchi have about 20grams of net carbs per serving.
*Cauliflower gnocchi will freeze for up to 6 months. Defrost before cooking. *Cauliflower gnocchi can be made ahead and refrigerated for 3-4 days.
*Click here for some great ways to cook your cauliflower gnocchi so it doesn't end up gummy or chewy.