Cauliflower Gnocchi (Paleo, Low Carb)
Prep time
Cook time
Total time
The peckish girl:
Recipe type: Side Dish
Serves: 4
  • 300g cauliflower
  • 1 egg
  • 4 tbsp lsa mix (linseed, sunflower, almond meal)
  • 2 tbsp tapioca starch (swap for flaxseed meal for lower carb version)
  • 1 tbsp chia flour
  • Salt and pepper
  1. Cook the cauliflower in boiling water.
  2. Place the cooked and cooled cauliflower in a blender and add egg, salt and pepper. Blend everything together, until it makes a liquid mixture.
  3. Add the lsa mix, tapioca and chia flour and blend again. The final mixture should have a soft sticky texture if you'd like the gnocchi light and fluffy. Add more flours if you prefer firm gnocchi.
  4. Place a small pot with water over medium heat and bring the water to boil. It should be slightly bubbling, but not too much. With a spoon, scoop bits of the cauliflower mixture in to the boiling water, cooking the gnocchi in batches - few pieces at a time.
  5. Wait for the gnocchi to float to the top, boil for couple more minutes and then take them out of the water.
  6. Once you cooked all the gnocchi, place them on greased baking tray and spray them slightly with a cooking oil.
  7. Place the tray into preheated oven on 180 °C. Bake for 20 minutes, turning the gnocchi in half time.
  8. Serve with your favourite sauce.
Recipe by The peckish girl at