Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese.
This Cauliflower Gnocchi with Crispy Zucchini and creamy Whipped Goat Cheese is a new spring and summer favorite. Homemade or store-bought Cauliflower gnocchi tossed with pan fried lemony zucchini and nutty browned butter. Serve this quick-cooking gnocchi over creamy whipped goat cheese and top with plenty of cheesy garlic breadcrumbs. Every bite is layered with delicious spring flavors. When you’re in need of an easy, colorful, and fresh dinner…make this gnocchi!
I’ve entered that time of the year when the excitement for summer builds more and more every day. This recipe is my way of showing you that I’m beyond ready for colorful produce. I’m so excited to create recipes with the warmer days in mind.
This fun gnocchi recipe was created simply with what I had in the fridge at the time. It’s quick-cooking, fun, and of course, delicious. Plus, raise your hand if you have multiple bags of Trader Joe’s cauliflower gnocchi stashed away in your freezer?
If not cauliflower gnocchi, raise your hand if you have a ton of cauliflower, fresh or frozen, in your fridge?
Yeah, I’m guessing there are a lot of us. Cauliflower is having a true cooking “moment” and it seems as though we’re all a little obsessed. So, yes, I’m jumping on the cauliflower gnocchi bandwagon with this recipe.
But adding in all the flavor I can find. Along with plenty of creamy whipped goat cheese. Because when life gives you tubs and tubs of homemade goat cheese, you somehow find creative ways to use it. So, whipped goat cheese plus cauliflower gnocchi it is…and it’s delicious!
Let’s talk about this cauliflower gnocchi.
In full disclosure, I’ve never had the Trader Joe’s cauliflower gnocchi before. We don’t have a Trader Joe’s around here, so I’ve never had the opportunity to buy it. That said, homemade gnocchi is pretty easy to make, so I simply made my own and added in plenty of parmesan cheese too.
I’m going to leave it up to you guys when it comes to deciding whether to make the gnocchi yourself or use TJ’s frozen gnocchi. Yes, my homemade recipe is good, but I can appreciate a quick store-bought gnocchi too. So do what works best for you and your time frame.
Either is going to be great when tossed with the fried zucchini and a bit of oily buttery sauce.
Now, on to that zucchini.
Before you do anything, make some breadcrumbs. Are these needed? Nope. But are they so delicious? YES. So pan toast the Panko breadcrumbs with garlic, parmesan, and basil. It’s very simple but adds a nice texture to the top of the gnocchi.
For the zucchini, I kept it pretty simple…ish.
The flavor comes from lots of shallots and cooking the zucchini at a high heat to give it a crisp on the outside, but soft on the inside texture. The zucchini turns buttery in the skillet and when seasoned with just a little salt, pepper, and fresh lemon, it becomes quite addicting. But that’s coming from me, the girl who loves zucchini.
Once the zucchini is pan fried, toss the gnocchi with a little butter too. As the butter cooks, it browns and then clings directly to the gnocchi leaving a subtle, nutty, buttery flavor throughout the dish. It’s not a heavy butter flavor, but lighter, which is nice for springtime.
At this point, the dish is pretty much done.
Well, almost, first whip the goat cheese.
You all know I like to add in that “extra special” finishing touch to all of my recipes.
Enter in whipped goat cheese. If you’re new to whipped goat cheese, it’s just what it sounds like. Goat cheese that’s been whipped in the food processor. It’s so creamy, light, and airy, and makes for the BEST base for gnocchi or pasta of any kind. When the warm, nutty, buttery, gnocchi is spooned over the light, creamy whipped goat cheese, the cheese melts into a sauce, mixing with the zucchini and gnocchi.
Oh my…SO GOOD!
To recap, this cauliflower gnocchi is…
…extra soft and pillowy.
…has hints of lemon and fresh herbs throughout.
…is made healthier with the addition of cauliflower.
…tossed in an addicting zucchini “sauce”.
…spooned overtop whipped goat cheese.
…and topped with crispy, garlicky breadcrumbs
Every last bite is mouth-watering. And that’s really all you need to know…enjoy some springtime gnocchi!
Looking for a few other gnocchi ideas? Try these…
Sweet Potato Gnocchi with Herbed White Wine Pan Sauce
Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi
Sunday Night Gnocchi Bolognese Bake
Lastly, if you make this cauliflower gnocchi with crispy zucchini and whipped goat cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese
When you’re in need of an easy, colorful, and fresh dinner…make this delicious gnocchi!
Ingredients
- 4 tablespoons plus 1/4 cup extra virgin olive oil
- 1 cup Panko breadcrumbs
- 2 cloves garlic, finely chopped or grated
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup fresh basil, finely chopped
- 1 pound cauliflower or potato gnocchi, homemade or store-bought
- 2 medium shallots, thinly sliced
- 2 zucchini or yellow summer squash, thinly sliced
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 1 tablespoon lemon zest and 1 tablespoon juice
- 1 pinch crushed red pepper flakes
- 8 ounces goat cheese or feta cheese
- fresh basil, dill, and or chives, for serving
Instructions
-
1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, the garlic, the breadcrumbs, and basil. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the breadcrumbs aside.
2. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.
3. Place the skillet back over medium heat. Add the remaining 1/4 cup olive oil and the shallots. Cook until the shallots begin to caramelize, about 5 minutes. Add the zucchini and season with salt and pepper. Cook, stirring occasionally until the zucchini has caramelized and is golden brown, 5-8 minutes. Add the butter, the thyme, lemon zest, and red pepper flakes. Cook until the butter begins to brown, 3-4 minutes. Drop the gnocchi into the sauce, gently tossing to combine. Remove from the heat.
4. To make the goat cheese, combine the goat cheese, 2 tablespoons olive oil, and the lemon juice in a food processor and pulse until smooth and creamy. The cheese can be kept in the fridge for up to 3 days.
5. Spread the goat cheese into the bottom of each individual serving bowl. Spoon the gnocchi and sauce over the cheese. Top with breadcrumbs and herbs. Scoop the gnocchi up with the goat cheese and the sauce. EAT and ENJOY.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cauliflower Gnocchi
Delicious homemade healthy gnocchi in under 30 mins!
Ingredients
- 4-5 cups cauliflower florets (about 16 ounces)
- 3/4-1 cup all-purpose flour, use more as needed (or use GF flour blend)
- 3/4 cup grated parmesan cheese
- 1 teaspoon kosher salt
Instructions
-
1. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well. Lay the cauliflower on a kitchen towel and squeeze out the excess liquid.
2. Add the cauliflower to a food processor, pulse until smooth (or simply mash well with a fork). Add the cups of flour, parmesan, and salt. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.
3. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal sections. Working with one section of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite-size pieces. Repeat this process with the other sections of dough. Place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day and then boiled just before you are ready to eat. Or boiled right away.
Our Favorite Recipes
Sweet and Spicy Tomato Basil Pepperoni Pizza.
Yum, this recipe looks and sounds great and zucchini this time year is at the peak of flavor, especially when it’s local!
Yes! I hope you love this recipe, Melissa! xTieghan
LOVE your recipes!!! This looks so good but I’m not a fan of goat cheese. Do you have a suggestion as a substitute?
Hi Kristin,
You could do the same with feta! I hope you love the recipe, please let me know if you have any other questions! xTieghan
@Kristin – I’m in the same boat as I don’t like goat cheese either, but Tieghan has used whipped feta in many of her recipes which is delicious, and probably would go great with this! If you search “whipped feta” on the site, you’ll find it in many places. The base is feta, Greek yogurt, and olive oil.
Need the homemade cauliflower gnocchi recipe!! 🤤
😊
Made for lunch with a few modifications based on what was in my fridge. It was delicious!
Thank you so much Ashley! xTieghan
This looks delish! When do you add the 1/2 cup chopped basil? To the breadcrumb mixture or the pan? Thanks!
OMG I’m an idiot. I see it now, lol!! Sorry!!!
Hi Lindsay! I am glad you saw it! Thank you so much for trying this recipe! xTieghan
Can you send a recipe for homemade cauliflower gnocchi please!? Can’t wait to make this!
Thank you so much Kelly! xTieghan
I’m not a huge fan of gnocchi, but these look pretty delicious
Thank you Ruth! I am really glad these turned out so well for you! xTieghan
Looks delicious! Can i premake the gnocchi and store them in the fridge for a day or two?
Thanks!
Hi Alicia! Yes that should be fine! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
I’m making this for dinner tonight and am very excited! I don’t have shallots or zucchini – wondering if mushrooms and Spanish onion would work instead?
Thanks and love your recipes!!
Hi Emma! I think that would be great! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
I made this for dinner tonight and it was amazing. Big hit with my teen daughter. I can’t wait to make it again.
Aw so sweet! Thank you so much Heather! xTieghan
Loved this recipe, but one issue — I halved the serving size from 6 to 3 but it didn’t reduce the “plus 1/4 cup olive oil.” I felt like there was way too much oil in the skillet so just re-checked the recipe to figure out why and it seems that this was the issue: changing the serving size halved the tablespoons of oil but not the additional oil. I hope that explanation makes sense lol Thanks!
Oh no! I am sorry about that, Kat! I hope this still turned out amazing for you. I will fix that! xTieghan
Hi! I made this for lunch yesterday using Trader Joe’s cauliflower gnocchi and a ricotta whip since that’s what I had in the fridge and omg it was so good!!!!! Thank you so much for sharing such a wonderful recipe.
Aw that is so amazing to hear! Thank you so much Sara! xTieghan
This looks amazing – I bought everything to make it tonight. How long do I boil the gnocchi? Thanks!
Nevermind – just saw! Thanks again.
Thank you Christina! I hope this turns out amazing for you! xTieghan
I had to swap some things out because of the pandemic (like onion instead of shallot, alfredo sauce instead of goat cheese) and it was still incredible. My husband loved this recipe. I adapted it to be vegan and it was a really easy recipe for swaps and adaptation.
Love to hear that! Thank you so much for trying this one, Leslie! xTieghan
Made this recipe with TJ’s cauliflower gnocchi. Everything else in the recipe tasted great, but the gnocchi were slimey when boiled. If using TJ’s gnocchi, would recommend using the preferred sautéed method on the bag.
Thank you Luke! I am glad this turned out well for you! xTieghan
I made this last night, and it was just as delicious as it looks in your pictures! I scaled down a little since the TJ’s gnocchi is 12oz. I forgot my shallot so I used some diced sweet onion instead and omitted the thyme because I didn’t want to buy another fresh herb in addition to the basil, dill and chives. I’m usually not a fan of zucchini, but when it’s combined with all these awesome ingredients, I really enjoyed it.
That is so amazing to hear! Thank you so much Stephanie! xTieghan
Absolutely fantastic woah!! Wouldn’t change a thing it was just so delicious. In fact, the next day I made a double batch of the cauliflower gnocchi to store in the freezer because it was THAT good. THANK YOU!! Going to try your sweet potato gnocchi too, So excited
Thank you so much Gillian! I am so glad this turned out so well for you!! xTieghan
I made this recipe tonight and it was amazing. I think he was lying but my husband said that he would expect to taste something like this from a Michelin star restaurant. While making the gnocchi, i was having a hard time making it not as sticky so I called my husband and asked him to go to the store and pick up gnocchi. He convinced me to just make another pasta with the rest of the ingredients but I charged on and kept adding flour, and it all worked out! Was definitely worth it!
I may be one of your biggest fans as I’ve been making at least one of your recipes daily and they taste amazing. I’m so glad I discovered you and thank you for being so creative and sharing your recipes. I have both books and I love them!
Hi Marj! I am so happy to hear that this recipe turned out so well for you! I hope you continue to enjoy my recipes and posts! Thank you! xTieghan
Would really love to make this right now but I only have bread flour. Would that work?
Hi Krizia,
Yes bread flour will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This sounds great! I also started to envision a pizza made with all of these ingredients – except the gnocchi – whipped goat cheese as a base, and the veggies/toppings added.
Thank you so much Tom! xTieghan
I made this recipe last night with TJs cauliflower gnocchi, and it was INCREDIBLE! Instead of boiling, I pan seared the gnocchi for about 10 minutes over medium heat with no oil or anything in the pan. This recipe is completely worth all of the prep work/chopping. Would be a perfect savory appetizer or side when we’re all allowed to have dinner parties again.
Well done Tieghan! So glad I discovered you during the never ending quarantine.
I am glad you found my blog as well! Thank you so much for trying this! I hope you continue to love others of mine as well! xTieghan
I’m hoping to use Trader Joe’s frozen Cauliflower gnocchi, could that work?
Hi Lexi! I have not tried them, but I think it will work great! From other people that have made this, they do not suggest boiling them because they get a bit gooey. I hope you love this recipe. Please let me know if you have any other questions! xTieghan
How do you make the gnocchi?
Hi Alexandra,
The full recipe on how to make the gnocchi is attached above. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This dish is great! I made it two nights in a row. first night with store bought gnocchi , second night with homemade. homemade much better! of course. My husband said i can make this one again
Love to hear that!! Thank you so much Laura! xTieghan
WOW! This is a restaurant quality dish, definitely something I’ll be making when I need to impress! I made the gnocchi the night before (had to add quite a bit more flour to be able to roll out the dough without sticking), so soft and fluffy!. I love TJ’s version too, but it after making my own it’ll be hard to go back.
Thank you so much Emily!! That is so great to hear! xTieghan
Where are these gorgeous pasta bowls from? I’ve been looking for a similar shallow/textured bowl and haven’t had any luck!
Hi Chelsea,
I got these from a potter so I don’t have a link, try checking Etsy for something similar! xTieghan
Hi
I just made this dish. It was absolutely delicious. I didn’t prep and it definitely took longer to make. Lots of great flavors and all my favorite ingredients. I did use the Trader Joe’s gnocchi. You have to let it get nice and crispy in the pan before adding it to the zucchini. Love all of your recipes. Thank you..
Thank you so much Robin! I am really glad you enjoyed this and I hope you continue to enjoy others of mine as well! xTieghan
This was absolutely amazing! I used gluten free breadcrumbs to accommodate an allergy and it was still fabulous! Would eat this every single night.
Wow that is so great to hear! Thank you for trying this one Taylor! xTieghan
This was SO good! The flavors were absolutely delicious and the gnocchi came out so yummy . First time making my own cauliflower gnocchi and I don’t think I’ll ever go back to the store bought brand!
Wow amazing! Thank you so much Erica! xTieghan
The flavors in this are absolutely amazing! I do have a question though. My gnocchi turned out one big ball of slime after boiling and straining. What did I do wrong?
Hi Nikki,
So sorry you had issues with the gnocchi, I am thinking you may have boiled them for too long. Please let me know if you have any other questions! xTieghan
this was sooooo good, thank you!
Thank you so much Zanja! xTieghan
So, for the first time with HBH, I had a recipe failure… but then redemption!
I tried to make my own cauliflower gnocchis. I ended up with gloopy, gooey, dough. My guess is: 1) I over-food-processed it; 2) I didn’t add enough flour. When I dumped onto the counter, it all just sagged. I added more flour then, tried getting it into a ball, but no go. Was sticking to my hands, etc. SO….
I made the Big Request to my wife to run to Trader Joe’s and see if they had any gnocchi (potato or cauliflower). While she hit the road (graciously, since she just returned from grocery shopping at Sprouts (I got going with prepping everything else.
Long story short(er) – she came back with FOUR bags of cauliflower gnocchi (12 oz each). We have a family of 5 (including my daughter’s 23 yr old boyfriend who’s been quarantining with us for the last 8 weeks!), so I used 3 bags gnocchi and 3 large zucchini’s.
The Bread Crumbs crisped up so nicely. Didn’t think there was going to be enough “sauce”, but it worked out. And in the end, it got 5 big THUMBS UPS from the family. A little worried in the beginning, but all worked out in the end!
(And earlier in the day, my 14 year old was craving Apple Pie, so we made one – with a graham cracker crust. So finished off our Sunday Dinner with warm apple pie and vanilla ice cream!)
So thanks again…. now it’s time to nibble on one of your oatmeal dark chocolate bars for breakfast! 🙂
Oh wow that sounds like an amazing dinner!! I am so glad you were able to redeem this one, David! Thank you for trying it! xTieghan
I’m thinking about using regular gnocchi but cauliflower instead of zucchini.
Any thoughts?
Hi Lenore,
I think those substitutes would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! Made as written with TJs cauliflower gnocchi and my husband and I both loved it. After dinner, he even topped crackers with the leftover whipped goat cheese – couldn’t get enough! Great spring/summer meal.
Wow sounds amazing!! I am so glad this recipe turned out so well for you, Alison! xTieghan
I actually forgot to add the basil to the panko, so I ended up adding it into the goat cheese and making an herbed whipped goat cheese and it was amazing!! the perfect quarantine meal because it feels like you’re eating at a restaurant but it’s relatively quick and easy!
Thank you so much Mallory! That is really great to hear! xTieghan
This was fabulous! My version was not as picturesque on Instagram, but it’s there tagged! 🙂
Thank you so much Malvina! I am sure it looked amazing! Can’t wait to check it out! xTieghan
The first time I made this, I did it with store bought gnocchi. The second time with the homemade cauliflower gnocchi. Both were excellent. As we are trying to watch our waistline, the cauliflower gnocchi is much less caloric with the same great taste. My head of cauliflower was huge, so made a lot of extra gnocchi to freeze. The frozen gnocchi is great right out of the freezer into boiling water and excellent just paired with a basil pesto. Thank you so much for all your delicious recipes!!
Yes it definitely does not compromise flavor!! I am really glad this turned out so well for you, Shelly! Thank you for trying it! xTieghan
Made this last night and it was rich and delicious! I will note that I ended up using about 2.5-3 cups of flour for the gnocchi…the dough just wouldn’t firm up! (I used 5 cups of florets and squeezed out the water, so I don’t know what was up)
Hi Jenna! I am really glad you enjoyed this! Please let me know if there is anything I can help with! xTieghan
This was incredible!! Will make again and again and again. I had never made my own gnocchi before – pretty easy and fun! Thanks so much for this recipe!
I am so glad you enjoyed this recipe Kelsey! Thank you so much! xTieghan
This recipe is amazing! I ended up making my own cauliflower gnocchi, and it was incredible. I will definitely be making this recipe again- really great with Elk sausage 🙂
Ooo yum! Thank you Clara! xTieghan
Our whole family LOVED this. So fresh. So simple. This is a keeper!
Thank you Amber! xTieghan
Holy moly this was unbelievable. Thank you so much, even for someone who tends to mess up and not measure perfectly, this recipe turned out great!!
LOVE THAT! And yes I am totally the same way… Thank you for trying this, Emily! xTieghan
Recently made this and LOVED it. My husband and I both could not believe how amazing this tasted. Just the perfect blend of flavors. And as always, so unique! Thank you for all that you create!
Thank you!! You are too kind! xTieghan
I made this for dinner last night. It was so easy and delicious! Thank you!
Thank you so much Jaime! xTieghan
This was so decadent! I didn’t even see the recipe for the cauliflower gnocchi at the bottom, but I made the recipe with store-bought potato gnocchi. The whipped goat cheese at the bottom of the bowl makes this dish. It was almost a TAD too rich for me as a main course, but I don’t regret a thing. I will definitely make again!
I am really glad you enjoyed this Megan! Thank you! xTieghan
Loved this recipe so much! I made it mainly because I had zucchini that I was trying to get rid of, frozen cauliflower gnocchi in my freezer, and a little bit of goat cheese needing to be used (I actually didn’t have enough goat cheese so threw in ricotta with it and whipped it up…such a great sub!). So happy I stumbled upon this recipe, I will definitely make it again!!
YES!! So glad this turned out so well for you, Marissa! xTieghan
My daughter said it’s “heaven in my mouth” and promptly got the recipe. My bread crumbs and goat cheese lasted long enough to make the recipes twice. So the second batch was super easy since 1/2 was already done:)
Yes!! I am so happy to hear that, Michelle! xTieghan
Loved this! I used the TJs frozen cauliflower gnocchi so it was super easy too. The crunchy breadcrumbs compliment zucchini well, which can tend to get soggy. And the goat cheese is so fresh and delicious this time of year. I did only need half of the goat cheese and breadcrumb mixture. Will repeat for sure!
Thank you Ashley!! I am so glad this turned out so well for you! xTieghan
So good, every detail
You are too kind! Thank you Stef! xTieghan
Made this tonight. It was wonderful! Fresh basil and zucchini from the garden and some trader joe cauliflower gnocchi. Company worthy! (the highest compliment in our house) We will have again.
Wow! Love to hear that! Thank you Julia! xTieghan
I made this recipe for a group of my girlfriends and it was a hit!! So many compliments and pretty simple to make! Tieghan, would you recommend any meat to also go in the dish? Making it again this weekend!! 🙂
Hey Lindsay,
I think ground sausage would work well in this dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any thoughts on a possible almond flour sub for panko to make this keto friendly? I know almond flour absorbs liquid differently but not sure on specifics bc I usually follow a recipe and haven’t investigated. I understand if its something you haven’t tried!
Hey Miriam,
I would recommend using gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made your Gnocchi with crispy zucchini and whipped goat cheese recipe last night for dinner. It was delicious. Everyone enjoyed it. I served it with Farmers Sausage in the side.
Here’s a few things that would have made my first time with this recipe go smoother.
1) The suggested preparation time of 20 minutes per pasta and 20 per sauce) didn’t come anywhere close to my real preparation experience. I chose to make the cauliflower pasta (as opposed to buying it). Doing so made it a more complicated process (trying to make the pasta and sauce at the same time was daunting). Next time I’d make the pasta beforehand. It me took longer than 20 minutes to make the sauce as well.
3) I think I overcooked the cauliflower parts. It kind of fell apart when I drained it. I was worried it would be undercooked but I think I was forgetting this pasta was made predominantly from cauliflower (as opposed to wheat flour). Next time I would cook it less time and test one (taste) to make sure it was done.
2) Whipping the goat cheese. Two Tbsp of olive oil and 1 Tbsp lemon juice whipped into the goats cheese still resulted in chunkyish goat cheese. I added several more Tbsp olive oil. Still not whipped enough. I ended up adding light cream and my mixmaster to get the right consistency.
I am so glad this recipe turned out so amazing for you, Brenda!! Thank you so much for trying this one! xTieghan
Just made this, its excellent. Highly recommend.
Thank you so much Ashley! xTieghan
Hello,
I would like to ask you questions about your wonderful recipe?
Here they are: would steaming the cauliflower be less humid, after having drained it well?
In France, there are many kinds of goat cheese, how is yours: fresh, semi-dry or dry? Would it be possible to have your homemade goat cheese recipe?
And now, I await your answers and I make your recipe which is biting …
Thank you very much for your blog which is fabulous
Hey Bosha,
For this recipe I recommend steaming the cauliflower. The goat cheese I use is fresh and on the softer side. Sorry I do not have a recipe for homemade goat cheese, I just use store bought. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this receipt last night and OMG…you have created another exceptional recipe. I have yet to be disappointed by any of your recipes. Bravo! I cannot wait until I can make this again. So good.
Thank you so much Tamaro! I am so happy you enjoyed this! xTieghan
This is our all-time favorite recipe EVER! Loved the goat cheese with it. Thank you for an amazing recipe!!
Thank you so much Kelsie! I am so happy to hear that! xTieghan
SO SO SO GOOD! Every bite is heaven in my mouth! Thanks for sharing the recipe! (I subbed in ricotta instead of goat cheese and it was so creamy and delicious!)
Wow yes!! I am so glad you loved this recipe, Katie! Thank you! xTieghan
The gnocchi is great (followed the recipe to make it from scratch) but the breadcrumb mixture is a disaster..is the zucchini supposed to be cooked before throwing it into the breadcrumb mixture? Because the breadcrumbs were burning way faster than the zucchini was cooking 🙁 And mine wasn’t a sauce at all…I ended up picking the zucchini slices out and frying them on another skillet, then transfering them back to the breadcrumb mixture. i think next time i’ll just skip the breadcrumbs and make a creamy sauce with the goat cheese and basil.
Hey Maral,
I am so sorry for the confusion and that you had issues with the recipe! So, in step 1 you are adding the parmesan cheese with the breadcrumbs and then removing at the end so your skillet is now empty. Step 3 is when you will cook the zucchini with the shallots, so the breadcrumbs are not in the pan at this point. When you make the goat cheese in step 4 this is separate in the food processor. After you assemble your plate then you top with the breadcrumbs. So the breadcrumbs are never cooked with the zucchini. I hope this clears things up for you, please let me know if you have any other questions! xTieghan
I wish I used cheese cloth to completely drain the water from the boiled cauliflower. Since the direction was to use the paper towel to squeeze the excessive water, there was still water left and I needed to add more then required flour. The end product was still good but less flavor of the cauliflower. Still can’t believe I made gnocchi from the scratch. I love using your recipes. Thank you for making my life easy by making easy and tasty recipes.
Hi Shanti! I am sorry about that! I am glad this still turned out well for you! xTieghan
Hi
Can I use almond or Coconut flour instead of regular all purpose flour? Also 4-5 cups of cauliflower is about 1 medium cauliflower or more/less?
Tnx!
Hey Ravit,
I would not recommend using almond or coconut flour, I would stick with the all purpose or you could use an equal amount of GF flour. Yes I would say about 1 medium or large cauliflower head. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved it. It was so delicious. Thanks Tieghan for the recipe.
Thank you so much Sunitha! I am really glad this recipe turned out so well for you! xTieghan
Can you make the gnocchi ahead of time and freeze them?
Hey Angela,
Yes you sure can! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really enjoyed this recipe. One minor issue. The zucchini never got crispy. Perhaps the heat was not high enough, but the shallots were fully cooked and closing in on burning, so I had to move on. Perhaps my zucchini slices were not thin enough. All in all, it was great. The bread crumbs brought a wonderful crispiness to the meal, so it was fine that the zucchini were more sautéed than crispy. Would definitely do this recipe again.
I am so happy this recipe turned out so well for you Pat! Thank you so much for trying this one! xTieghan
Hmmmm not sure where I went wrong on this. Unfortunately the gnocchi turned out so mushy it was awful. I did use GF flour so maybe that had something to do with it. The sauce was delicious though, so I ended up making regular pasta to go with it.
Hi Deborah! I am sorry about that! I am glad you liked this with some regular pasta. Is there anything I can help with? xTieghan
Omg this was sooooo good!! I came across this recipe because I bought gnocchi and needed some new ideas. We had all of the ingredients on hand so this was perfect! This is such a quick and easy recipe and my family LOVED it. Your recipes never disappoint, thank you!! (We make at least 2-3 of your recipes every week now!!)
Hey Heather,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan