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What Great Grandma Ate / Recipes / Paleo / Paleo Cauliflower Gnocchi with Spinach and Mushrooms

Paleo Cauliflower Gnocchi with Spinach and Mushrooms

Last Updated on October 24, 2020 by Jean Choi 16 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

This creamy paleo cauliflower gnocchi with spinach and mushrooms are so decadent and delicious, and easy to make! It’s a beautiful and rich meatless dish that everyone will love.

Paleo Cauliflower Gnocchi with Spinach and Mushrooms

With Spring just around the corner, I don’t want to give up on my rich and creamy dishes just yet. Thankfully, this paleo cauliflower gnocchi recipe is yummy and warming enough to be comforting, while tasting light enough for transitioning to warmer weather!

Paleo Cauliflower Gnocchi with Spinach and Mushrooms Recipe

I love a good gnocchi dish. There’s something about those soft and pillowy bites covered in a delicious sauce that bring me so much joy! These gnocchi are made with steamed cauliflower, making it a lower carb option, and they are grain free and paleo because they are made with cassava flour and coconut flour. However, you’ll never guess by the amazing taste and texture.

The combination of the paleo cauliflower gnocchi with cooked down mushrooms and spinach covered in a flavorful, creamy sauce is just heaven in one bite. With a beautiful melding of spices, garlic, and the cheesiness from nutritional yeast, it’s a dish you’ll want to make over and over again whether you are just with your family or have guests over!

Paleo Cauliflower Gnocchi with Spinach and Mushrooms
Paleo Cauliflower Gnocchi with Spinach and Mushrooms

Best Way to Enjoy These Paleo Cauliflower Gnocchi

This dish will taste the best served right after it’s cooked, hot and steaming. It’s filling enough to eat alone, but if you like some kind of protein at every meal, you can eat it alongside some roasted chicken or even stir in some cooked ground beef or sausages!

If you do have leftovers, I find that the best way to heat it up again is in a pan over medium heat for 3-4 minutes or until just heated through. Make sure not to reheat it for much longer than that, or the gnocchi will turn mushy!

Hope you enjoy this delicious paleo cauliflower gnocchi with spinach and mushrooms. It’s so delicious that it’s become one of my favorite recipes. I actually have another gnocchi recipe using avocado pesto as the sauce, so if you try out both, let me know which one you like more!

Paleo Cauliflower Gnocchi with Spinach and Mushrooms
Paleo Cauliflower Gnocchi with Spinach and Mushrooms

Paleo Cauliflower Gnocchi with Spinach and Mushrooms

This creamy paleo cauliflower gnocchi with spinach and mushrooms is so decadent and delicious, and so easy to make! It’s a beautiful and rich meatless dish that everyone will love. 
5 from 7 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 26 minutes
Dough resting time: 15 minutes
Total Time: 46 minutes
Servings: 4 servings
Calories: 355kcal

Ingredients

Cauliflower Gnocchi

  • 1 head of cauliflower about 4 cups of florets
  • 1 cup cassava flour plus more if needed
  • 1/2 cup coconut flour
  • 1 egg
  • 1/2 tsp sea salt

Sauce

  • 1 tbsp avocado oil
  • 1/2 medium onion chopped
  • 8 oz cremini mushrooms chopped
  • 3 garlic cloves minced
  • 1/2 tsp fresh thyme
  • 1/4 tsp dried oregano
  • 1 1/4 cups full-fat coconut milk
  • 2 tbsp apple cider vinegar
  • 1/4 cup nutritional yeast
  • 4 cups spinach
  • 1/2 tsp sea salt or more to taste
  • 1/4 tsp ground black pepper

Instructions

Cauliflower Gnocchi

  • Place a steamer insert into a large saucepan and pour in water to just below the bottom of the steamer.
  • Turn the heat to medium high and bring the water to a boil.
  • Bring down the heat to medium low to simmer, then add cauliflower florets, cover, and steam until tender, about 10 minutes.
  • Remove the cauliflower from the pot and transfer to a food processor. Blend until smooth.
  • Add cassava flour, coconut flour, egg, and sea salt, and pulse until combined and forms a dough.
  • Place the dough in the refrigerator for 15 minutes.
  • If dough is too sticky, add cassava flour 1 tbsp at a time while kneading until it reaches the right consistency.
  • Sprinkle some cassava flour on a large cutting board or a clean countertop.
  • Roll your dough into ropes about ½ to ¾ inch thick, then cut the ropes into pieces that are about 1 inch long. If you’d like, use a fork to create indents on the gnocchi.
  • Store half of the gnocchi in an airtight container in the refrigerator or the freezer, and save it for lagter. Use the other half for the this recipe. 

Sauce

  • In a deep dish pan, heat avocado oil over medium high heat.
  • Add the onion and sauté for 5 minutes, until browned and translucent.
  • Add the mushrooms, garlic, thyme, and dried oregano, and cook stirring for 5 minutes.
  • Add coconut milk, apple cider vinegar, and cauliflower gnocchi.
  • Wait until everything starts boiling, then turn down the heat to medium low. Cover, and let it simmer for 3 minutes.
  • Stir in nutritional yeast, spinach, salt, and pepper, then cover and simmer for 3 more minutes. 
  • Stir well and taste to adjust seasoning. Serve immediately.
Nutrition Facts
Paleo Cauliflower Gnocchi with Spinach and Mushrooms
Amount Per Serving (1 serving)
Calories 355 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 17g106%
Cholesterol 20mg7%
Sodium 522mg23%
Potassium 928mg27%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 6g7%
Protein 9g18%
Vitamin A 2845IU57%
Vitamin C 47.6mg58%
Calcium 101mg10%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | March 18, 2019

Comments

  1. Melissa Griffiths says

    March 19, 2019 at 11:19 am

    Okaaaay this looks so great! Trying this ASAP.

    Reply
  2. monika says

    March 19, 2019 at 4:18 pm

    Do you know if this would work without the cassava flour and only coconut flour?

    Reply
    • Jean Choi says

      March 19, 2019 at 5:23 pm

      I’ve never tried but I don’t think so. Coconut flour absorbs a lot of moisture so you would have to play around with the flour and liquid ratio.

      Reply
    • Caroline says

      November 29, 2020 at 7:06 pm

      Hi! I have always made my cauliflower gnocchi with only cassava flour, no coconut flour and no egg. You do have to add olive or avocado oil (about 1/4c maybe more if needed) or else the dough will be crumbly. They are prefect. Refrigerates and freezes well if made into the gnocchi shapes. If you need to freeze the dough before shaping you will likely need to add more oil to make pliable when it thaws.

      Reply
  3. Holley @ThePrimalDesire.com says

    March 24, 2019 at 12:14 pm

    5 stars
    Gnocchi covered in a savory cream sauce, oh man, and potato free! The ultimate comfort food. Low carb comfort food for the win.

    Reply
  4. Renee says

    March 24, 2019 at 1:14 pm

    5 stars
    This looks like absolute HEAVEN! I can’t wait to make this! Thanks!

    Reply
  5. Kiran says

    March 24, 2019 at 3:12 pm

    5 stars
    Oh man … heaven in a bowl! That sauce looks amaze and the gnocchi is perfect for when TJ’s is outta the bagged stuff! 😉

    Reply
  6. Raia says

    March 26, 2019 at 10:57 am

    5 stars
    What a great gnocchi variation! I’ve never tried making it with cauliflower before. And this sauce sounds amazing…

    Reply
  7. Joni says

    March 28, 2019 at 9:27 am

    5 stars
    I’ve been obsessed with TJ’s cauli gnocchis lately but my TJ is kind of far! So happy I came across your recipe, now I can make them myself at home!

    Reply
  8. Kelly says

    March 29, 2019 at 5:35 pm

    5 stars
    Oh yay I can have gnocchi again. I can’t wait to try this. Looks amazing.

    Reply
  9. Mandy says

    May 24, 2019 at 6:26 pm

    I made this for dinner tonight—just the sauce since I bought cauliflower gnocchi pre-made. Everything looked amazing, but the apple cider vinegar flavor was too strong for us. Any suggestions? Can the recipe be made without it?

    Reply
    • Jean Choi says

      May 26, 2019 at 1:21 pm

      Yes! Or you can just reduce it too.

      Reply
  10. Erin says

    September 25, 2020 at 8:46 pm

    I found that I couldn’t roll the gnocchi. They didn’t stick together at all. Any suggestions?

    Reply
    • Jean Choi says

      September 27, 2020 at 8:06 am

      It could be the brand of flours you are using. I would just add a bit of water at a time until they can be rolled.

      Reply
  11. Madi says

    February 27, 2021 at 2:07 am

    5 stars
    Added shrimp to the last step- it was SOOOO creamy deliciousness. Thank you!!

    Reply
    • Jean Choi says

      March 1, 2021 at 5:17 pm

      What an amazing idea! Thank you so much for sharing!!

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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