This Baked Potato Gnocchi features homemade gluten-free, vegan cauliflower and potato gnocchi and is then topped with sautéed broccoli, vegan cheddar cheese, vegan sour cream, and homemade portabella bacon bits!
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much Bob’s!
Calling all carb lovers! Do I have a fabulous recipe for you today! Think… baked potato meets cauliflower gnocchi in one knockout dinner! I’m crisping up my gluten-free Cauliflower Gnocchi in plant butter, topping it with broccoli, vegan shredded cheese, vegan sour cream, portabella “bacon” and finishing it off garnished with chives… all your favorite baked potato toppings!
Until last year when I made my Butternut Squash Gnocchi, I had never made homemade gnocchi before. I’m a little ashamed to admit that as an Italian gal, but it’s true. Once I discovered just how easy it is, I’ve totally been on board with making it more often AND experimenting with different flavors. And I feel like gnocchi, in my opinion at least, is one of those can’t-really-tell-it’s-gluten-free-and-vegan meals. And that’s mostly due to my all-time favorite gluten-free flour from Bob’s Red Mill!
You simply roast cauliflower and potato in the oven, add it to your stand mixer along with the flour to make a dough and then make these cute little gnocchi “pastas”! And guess what?! They don’t have to be picture perfect people. You don’t even have to fork roll them, you can literally roll the dough out into a “snake” (sorry, in preschool playdough mom mode here, haha) and cut little pieces of dough, then boil it and crisp it!
AND if you’re looking to make this recipe grain-free also, I’ve made my gnocchi with Bob’s Red Mill cassava flour and it turns out great as well!
You can really add whatever toppings you’d like on top of this gnocchi, but some of my all-time favorite baked potato toppings are shredded cheddar, “bacon”, vegan sour cream, and chives! And of course broccoli because it’s one of our favorite veggies at my house 🙂
Bob’s Red Mill sure makes this recipe a dream come true with their quality gluten-free flours, and for that my friends, I am so very thankful. If you make this recipe, be sure to leave a comment below and tag me on Instagram or Facebook if you happen to snap a photo before smashing into this dish! 😉 @HealthyLittleVittles #healthylittlevittles.
- 1 head cauliflower, washed and chopped
- 1 large russet potato, peeled and chopped
- 1 tablespoon minced garlic
- 1/3 cup vegan parmesan cheese
- 2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour*
- salt & pepper, to taste
- olive oil (for roasting the potato and cauliflower)
- 2 tablespoons plant butter/coconut oil (for crisping the gnocchi)
- 5 oz portabella mushrooms
- 2 tsp sesame oil
- 2 tbsp olive oil
- 1 tbsp maple syrup
- splash liquid smoke
- 1/2 tsp salt
- 1 tsp paprika
- 1/4 cup water
- sauteed/steamed broccoli florets
- Portabella "bacon"
- vegan shredded cheddar cheese
- vegan sour cream
- salt & pepper
- If you're making the portabella bacon, I suggest letting the portabella mushrooms marinate overnight.
- Heat oven to 425° F. Strain the mushrooms from the marinade and place them on a parchment-lined baking sheet. Add the chopped cauliflower and potato to a separate baking sheet, drizzle with olive oil and sprinkle with salt and black pepper. Sprinkle on the minced garlic.
- Roast both trays in the oven, removing the portabella bacon after 15 minutes until they look like they are starting to get crispy. Let the cauliflower and potato roast another 5 minutes if needed (should be soft and are pierced easily with a fork but not crispy).
- Using your stand mixer, beat the cauliflower and potato together with the flat beater, then add 1/3 cup vegan parmesan cheese (If you don't have a stand mixer, you may use a hand beater).
- Gradually add the flour, ¼ cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky.
- Turn dough onto a lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a ½-inch thick rope. Cut the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough. Optional: roll each gnocchi piece down the back of a fork to achieve the texture shown in these photos.
- Bring large pot of water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface.
- Remove the gnocchi with a slotted spoon and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2-3 batches.
- Melt 1 tablespoon of plant butter/coconut oil in a large skillet over medium heat until melted, then add the gnocchi to the pan. Saute the gnocchi until it starts to turn golden and crispy, tossing frequently to crisp on all sides.
**NOTE: to save on time, you can also add the broccoli to the same pan!
- Serve immediately topped with shredded vegan cheese, vegan sour cream, portabella bacon, fresh chives, and salt & pepper to taste.
* You may also useBob's Red Mill Cassava Flour for a grain-free option and that will work too!
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