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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 cauliflower gnocchi recipe 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!
Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese
Servings: 6
Calories Per Serving: 478 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Cauliflower Gnocchi
Servings: 6
Calories Per Serving: 160 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
This post was originally published on May 6, 2020
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
Our whole family LOVED this. So fresh. So simple. This is a keeper!
Thank you Amber! 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
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
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
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
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
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
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’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
I remade this recipe again today but when I made the gnocchi the dough was incredibly sticky no matter how much flour I added. It never formed a ball. I followed all the steps but what could I have done wrong? Thank you!
Hi Nina,
Thanks so much for making this recipe, I am so glad it was enjoyed!! So sorry to hear you had some issues, next time try popping the dough in the fridge for a bit. Have the best week:) 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
this was sooooo good, thank you!
Thank you so much Zanja! 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 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
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