Spinach, Basil, and Cheese Cauliflower Gnocchi

These are just so good and so good for you! Made with lots of vegetables, whole grains, and whipped cottage cheese they are packed with protein and nutrients as well as so much flavor. Since this recipe makes a lot, you can freeze and thaw for a quick weeknight- simply fry in butter and top with herbs and cheese or add to your favorite sauce. And honestly, they are easier to make than you might think!

Makes about 120 gnocchi (10 servings) | Vegetarian | 2 hours

  • 1 head cauliflower, chopped
  • 1/2 cup full fat ricotta cheese
  • 1/4 cup Parmesan cheese
  • 6-7 large basil leaves, about 1/4 cup loose
  • 1 cup baby spinach
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 cup oat flour
  • 1 1/4 – 1 1/2 cup whole wheat flour
  • 1 egg

Start by boiling the cauliflower for about 7-10 minutes until very soft. Drain with a fine mesh strainer then mash and return to the strainer. Place the strainer over a small bowl to let some of the water drain out and set aside.

Place the ricotta cheese and Parmesan in a food processor and whip until smooth. Add the salt, garlic powder, basil, spinach. Press down on the cauliflower to give it one last squeeze before transferring to the food processor. Pulse until finely chopped, but not puréed.

Transfer mixture to a large bowl. Add the oat flour and 1 1/4 cups whole wheat flour. Combine by hand until a soft dough forms. If still wet and tacky, add additional 1/4 cup whole wheat flour. (Dough, should be a soft. Do not over-work the dough or the gnocchi will be chewy).

Flour a cutting board and place the dough ball in the center. Cut into quarters and set three quarters aside. Roll the quartered dough into a long log by hand until about 1 inch in diameter. Using a sharp knife or a pastry cutter, slice into 1/2 inch pieces, trying to be consistent in size as much as possible. Place on a piece of parchment until ready to bake or freeze. Repeat for the remaining dough.

Note – you can cook the gnocchi in this shape, but to make a decorative shape, you can roll each piece down the prongs of a fork. Hold the fork in your non-dominant hand with prongs facing outward and against a cutting board. Take a sliced gnocchi in your dominant hand and roll down the prongs, pressing gently.

To make the gnocchi, bring a pot of water to a boil and place about 10-15 gnocchi in at a time, taking care not to crowd them. They should sink to the bottom. After boiling for about 4-5 minutes you should see them float. Once they are all floating, remove with a slotted spoon and repeat for remaining gnocchi. To serve, fry in butter and salt or top with sauce and herbs.

To freeze, place in a single layer in a freezer bag or container and use within 4 months.

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