Cauliflower Gnocchi

Gnocchi with a twist!

This is a great way to use up any leftover mash and if you make your mash ½ potato/½ cauliflower it's an easy way to get extra veggies into kids (or big kids who need encouragement!)


  • 2 cups of mashed potato and cauliflower (make mash a 50:50 mix)
  • 1 egg, beaten
  • Approx. 1 – 1.5 cups of high grade flour or 00 flour


How to make it:

1)  Add the beaten egg to the mash and then sift in 1 cup of the flour, stir gently to combine.

2)  Add additional flour until the mixture is combined and creates a soft dough that is no longer sticky, but not so dry it is crumbly.

3)  Cut into 8 chunks and roll each of them out on a floured surface to approx. 20cm long and cut into bite size chunks, put an indent into each with your thumb or a fork.

4)  To cook, add to boiling water for 3-4mins until they float to the surface.


Adapt it:

  • For a lighter gnocchi if you have one, you can use a potato ricer instead of mashing the potatoes and cauliflower
  • 00 flour is very fine pasta flour, if you have it or can get it, it will make the gnocchi even smoother



Published By

Claire Turnbull



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