vegan gnocchi

Vegan Pan-fried Gluten Free Cauliflower Gnocchi with a lemon & rosemary sauce

Vegan Pan-fried Gluten Free Cauliflower Gnocchi with a lemon & rosemary sauce
Prep time
Cook time
Total time
Recipe type: Mains
  • 1 medium cauliflower head (approx 600g)
  • 300 grams silken tofu
  • 2 tablespoons lime juice
  • 2 tablespoons of chives (dry or fresh)
  • 1 teaspoon salt
  • ¾ cup (to 1 cup) of gluten free plain flour, plus extra for dusting
Lemon & Rosemary sauce:
  • ¼ cup margarine
  • 3 tablespoons olive oil
  • 1 small brown onion chopped
  • 1 tablespoon lemon zest
  • 2 teaspoons freshly chopped rosemary
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons nutritional yeast flakes (I used vegan parmesan but thought nutritional yeast flakes would be just as effective)
  • Pinch of salt
  • Pinch of ground black pepper
  1. Break up cauliflower, discard leaves & stem. Put through a food processor until a fine rice texture
  2. Place into a microwavable bowl, cover with plastic & microwave on high for three minutes
  3. Allow to cool to a point where you can handle it. Place into a cheesecloth & squeeze out as much liquid as you can
  4. Return to the bowl & using your hands, mix through silken tofu, lime juice, chives & salt
  5. Add flour & mix to a dough then knead of a lightly floured bench (the dough will be quite soft but does come together once boiled – just handle gently)
  6. Cut into workable portions & roll into small logs about 1 cm in diameter & then cut 1 cm portions off. Place on a wire rack & allow to cool in the fridge for about a hour (or longer if you are making well in advance)
  7. Boil a pot of water, add a little extra salt & cook in batches. Remove from water with a slotted spoon 2-3 minutes in or once they rise to the surface. Drain in a colander
  8. To make the sauce, heat all ingredients in a saucepan until melted, combined & heated through.
  9. Once the gnocchi is drained, fry in a fry pan with a little margarine until brown on the outside
  10. Place on top of salad of choice: spinach & halved cherry tomatoes for example
  11. Drizzle with sauce


One Response to Vegan Pan-fried Gluten Free Cauliflower Gnocchi with a lemon & rosemary sauce

  1. Enza December 7, 2015 at 10:44 am #

    Nikki, I have made these gnocchi and they are divine. You are the best cook. Everyone should buy your book and try every single recipe. They will not be disappointed.
    How lovely to see your recipe in Tahlia Meredith’s post. Your recipes sure do get around. Well done Nikki♡♡♡

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