Cauliflower Orange Gnocchi is a marvelous mashup of delicate, pillowy gnocchi and the bright, fresh flavors of orange and sage. Each bite feels like a little Italian vacation—soft, buttery, and subtly citrusy, perfect for elevating your weeknight dinner or impressing guests. This recipe sneaks in a full head of nutritious cauliflower, and the orange zest and juice lift everything with a sunny twist. If you love the idea of light, aromatic pasta that’s just as easy to make as it is to devour, Cauliflower Orange Gnocchi is about to become your new favorite kitchen adventure.

Ingredients You’ll Need

Cauliflower Orange Gnocchi Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated about the ingredient list here, but don’t be fooled—each plays an essential role in turning humble cauliflower into gnocchi bursting with flavor, color, and texture. Every item brings its own magic to your finished dish!

Cauliflower Florets: The star of the show, offering body, nutrition, and a tender texture as the base of the gnocchi.
All-Purpose Flour: Binds everything together and gives that classic, fluffy gnocchi bite—sift before adding for best results.
Grated Parmesan Cheese: Savory richness and a subtle saltiness that enhances every bite.
Egg (lightly beaten): Helps give structure and elasticity to the dough, so your gnocchi holds together beautifully.
Salt: A must for seasoning both the dough and the water, drawing the flavors out effortlessly.
Black Pepper: Lends a gentle heat and complexity to the dough.
Orange Zest: Adds a burst of citrus aroma and lovely flecks of color throughout your gnocchi.
Unsalted Butter: For browning and finishing the gnocchi with irresistible richness.
Olive Oil: Keeps the butter from burning and brings a hint of Mediterranean flair to the sauté.
Fresh Orange Juice: Gives the sauce zing and ties together the citrus theme perfectly.
Fresh Sage (chopped): An herb that brings earthiness and a pop of green to complement orange and cauliflower.
Additional Parmesan & Orange Zest (for garnish): Finish with extra brightness and salty depth right before serving.

How to Make Cauliflower Orange Gnocchi

Step 1: Steam the Cauliflower

Start by steaming your cauliflower florets until they’re wonderfully tender, about 8–10 minutes. The softer the cauliflower, the smoother your gnocchi dough will be. Let the florets cool slightly before moving on.

Step 2: Squeeze & Process

Wrap the steamed florets in a clean kitchen towel and give them a firm squeeze—removing as much moisture as possible is key to light, non-soggy gnocchi. Afterward, pop the cauliflower into a food processor and pulse until completely smooth and creamy.

Step 3: Make the Dough

In a large bowl, combine the cauliflower purée with flour, grated Parmesan, beaten egg, salt, pepper, and orange zest. Stir together until a soft, cohesive dough forms. Don’t over-mix—just enough to bring everything together for an airy texture.

Step 4: Shape the Gnocchi

Lightly dust your work surface and hands with flour. Divide the dough into four equal pieces. Roll each piece into a rope about 3/4-inch thick, then cut into 1-inch pillows. Press gently with a fork to create that classic ridged surface, if you like.

Step 5: Cook the Gnocchi

Bring a big pot of salted water to a gentle boil. Drop the gnocchi in batches and cook until they float to the surface, usually 2–3 minutes. Skim off with a slotted spoon—don’t overcrowd the pot for the best texture.

Step 6: Sauté and Finish

In a large skillet, melt the butter with olive oil over medium heat. Arrange the cooked gnocchi in a single layer and let them sauté for 2–3 minutes until they’re just golden and slightly crisp on the outside. Pour in the fresh orange juice and add sage, tossing gently until everything is glossy, aromatic, and evenly coated.

How to Serve Cauliflower Orange Gnocchi

Garnishes

A final flurry of additional grated Parmesan and a sprinkle of fresh orange zest really wakes up the whole dish. For an extra pop, you can add a few more fresh sage leaves or even a scatter of toasted chopped walnuts, bringing the flavors together beautifully.

Side Dishes

Cauliflower Orange Gnocchi pairs perfectly with a crisp, peppery arugula salad tossed with lemon and olive oil. Roasted asparagus or a platter of garlicky green beans also make wonderful, bright companions. If you’re feeling indulgent, serve with a glass of sparkling white wine!

Creative Ways to Present

For a restaurant-worthy twist, serve your Cauliflower Orange Gnocchi atop a bed of whipped ricotta or a light pea purée. You can also skewer a few gnocchi with roasted veggies for a cheerful, shareable appetizer. Bright, colorful plates make the citrus zing even more fun to eat!

Make Ahead and Storage

Storing Leftovers

If you have any Cauliflower Orange Gnocchi left, store them in an airtight container in the refrigerator for up to three days. Allow the gnocchi to cool to room temperature before sealing, and avoid crowding to prevent sticking.

Freezing

To freeze, lay uncooked gnocchi pieces in a single layer on a parchment-lined baking sheet. Once firm, transfer them to a zipper bag and store for up to two months. Cook straight from frozen—no need to thaw—just increase the cooking time slightly until they float.

Reheating

Gently reheat leftover Cauliflower Orange Gnocchi in a skillet over medium heat, adding a splash of butter or olive oil to keep them moist and flavorful. Avoid microwaving, as it can make them rubbery. A quick toss in the skillet revives their beautiful texture.

FAQs

How do I keep my gnocchi from falling apart when boiling?

The secret is squeezing out as much moisture as possible from the cauliflower, then sticking closely to the flour measurement provided. It’s also important not to overcrowd the pot and to use a gentle boil, so the gnocchi cook evenly and stay intact.

Can I substitute gluten-free flour in this recipe?

Absolutely! A good quality 1:1 gluten-free flour blend works well for Cauliflower Orange Gnocchi. Just be mindful that you may need slightly more or less flour to achieve the right dough texture.

What’s the best orange variety for this recipe?

Go for a juicy, sweet navel orange if you can—its zest and juice are wonderfully aromatic and bring a vibrant citrus note that stands up beautifully to the savory ingredients.

Can I prepare the dough in advance?

You can! Prepare the dough, wrap it tightly in plastic, and store it in the fridge for up to 24 hours. Shape and cook the gnocchi right before serving for the freshest results and best texture.

How do I make the sauce richer or nutty?

Add a splash of cream when sautéing the gnocchi, or toss in a handful of toasted walnuts before serving for a decadent, delicious twist that complements the citrus and sage.

Final Thoughts

There’s something wonderfully comforting yet bright about a bowl of Cauliflower Orange Gnocchi. Whether you’re a seasoned cook or just starting your kitchen journey, this recipe brings together ease, creativity, and memorable flavor. Give it a try—your tastebuds (and your dinner guests) will thank you!

Cauliflower Orange Gnocchi Recipe

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4.7 from 18 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delight your taste buds with this light and flavorful Cauliflower Orange Gnocchi recipe. Tender gnocchi with a hint of citrus and sage, tossed in a buttery orange sauce, makes for a delightful meal.

Ingredients

Scale

Cauliflower Gnocchi:

1 medium head cauliflower, cut into florets
1 cup all-purpose flour, plus more for dusting
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
Zest of 1 orange

Orange Sauce:

2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup fresh orange juice
1 tablespoon fresh sage, chopped
Additional grated Parmesan and fresh orange zest for garnish

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Instructions

Prepare the Cauliflower Gnocchi: Steam cauliflower florets until tender, about 8-10 minutes. Squeeze out excess moisture, then pulse in a food processor until smooth. Mix in flour, Parmesan, egg, salt, pepper, and orange zest to form a dough.
Shape and Cook Gnocchi: Roll dough into ropes, cut into pieces, and create ridges with a fork. Boil in salted water until they float to the surface.
Make the Orange Sauce: Sauté cooked gnocchi in butter and oil until golden. Add orange juice and sage, toss gently to coat.
Serve: Garnish with Parmesan and orange zest before serving.