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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Cauliflower Gnocchi
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is our all-time favorite recipe EVER! Loved the goat cheese with it. Thank you for an amazing recipe!!
Thank you so much Kelsie! I am so happy to hear that! xTieghan
I made this receipt last night and OMG…you have created another exceptional recipe. I have yet to be disappointed by any of your recipes. Bravo! I cannot wait until I can make this again. So good.
Thank you so much Tamaro! I am so happy you enjoyed this! xTieghan
Hello,
I would like to ask you questions about your wonderful recipe?
Here they are: would steaming the cauliflower be less humid, after having drained it well?
In France, there are many kinds of goat cheese, how is yours: fresh, semi-dry or dry? Would it be possible to have your homemade goat cheese recipe?
And now, I await your answers and I make your recipe which is biting …
Thank you very much for your blog which is fabulous
Hey Bosha,
For this recipe I recommend steaming the cauliflower. The goat cheese I use is fresh and on the softer side. Sorry I do not have a recipe for homemade goat cheese, I just use store bought. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this, its excellent. Highly recommend.
Thank you so much Ashley! xTieghan
I made your Gnocchi with crispy zucchini and whipped goat cheese recipe last night for dinner. It was delicious. Everyone enjoyed it. I served it with Farmers Sausage in the side.
Here’s a few things that would have made my first time with this recipe go smoother.
1) The suggested preparation time of 20 minutes per pasta and 20 per sauce) didn’t come anywhere close to my real preparation experience. I chose to make the cauliflower pasta (as opposed to buying it). Doing so made it a more complicated process (trying to make the pasta and sauce at the same time was daunting). Next time I’d make the pasta beforehand. It me took longer than 20 minutes to make the sauce as well.
3) I think I overcooked the cauliflower parts. It kind of fell apart when I drained it. I was worried it would be undercooked but I think I was forgetting this pasta was made predominantly from cauliflower (as opposed to wheat flour). Next time I would cook it less time and test one (taste) to make sure it was done.
2) Whipping the goat cheese. Two Tbsp of olive oil and 1 Tbsp lemon juice whipped into the goats cheese still resulted in chunkyish goat cheese. I added several more Tbsp olive oil. Still not whipped enough. I ended up adding light cream and my mixmaster to get the right consistency.
I am so glad this recipe turned out so amazing for you, Brenda!! Thank you so much for trying this one! xTieghan
Any thoughts on a possible almond flour sub for panko to make this keto friendly? I know almond flour absorbs liquid differently but not sure on specifics bc I usually follow a recipe and haven’t investigated. I understand if its something you haven’t tried!
Hey Miriam,
I would recommend using gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this recipe for a group of my girlfriends and it was a hit!! So many compliments and pretty simple to make! Tieghan, would you recommend any meat to also go in the dish? Making it again this weekend!! 🙂
Hey Lindsay,
I think ground sausage would work well in this dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight. It was wonderful! Fresh basil and zucchini from the garden and some trader joe cauliflower gnocchi. Company worthy! (the highest compliment in our house) We will have again.
Wow! Love to hear that! Thank you Julia! xTieghan
So good, every detail
You are too kind! Thank you Stef! xTieghan
Loved this! I used the TJs frozen cauliflower gnocchi so it was super easy too. The crunchy breadcrumbs compliment zucchini well, which can tend to get soggy. And the goat cheese is so fresh and delicious this time of year. I did only need half of the goat cheese and breadcrumb mixture. Will repeat for sure!
Thank you Ashley!! I am so glad this turned out so well for you! xTieghan
My daughter said it’s “heaven in my mouth” and promptly got the recipe. My bread crumbs and goat cheese lasted long enough to make the recipes twice. So the second batch was super easy since 1/2 was already done:)
Yes!! I am so happy to hear that, Michelle! xTieghan
Loved this recipe so much! I made it mainly because I had zucchini that I was trying to get rid of, frozen cauliflower gnocchi in my freezer, and a little bit of goat cheese needing to be used (I actually didn’t have enough goat cheese so threw in ricotta with it and whipped it up…such a great sub!). So happy I stumbled upon this recipe, I will definitely make it again!!
YES!! So glad this turned out so well for you, Marissa! xTieghan
This was so decadent! I didn’t even see the recipe for the cauliflower gnocchi at the bottom, but I made the recipe with store-bought potato gnocchi. The whipped goat cheese at the bottom of the bowl makes this dish. It was almost a TAD too rich for me as a main course, but I don’t regret a thing. I will definitely make again!
I am really glad you enjoyed this Megan! Thank you! xTieghan
I made this for dinner last night. It was so easy and delicious! Thank you!
Thank you so much Jaime! xTieghan
Recently made this and LOVED it. My husband and I both could not believe how amazing this tasted. Just the perfect blend of flavors. And as always, so unique! Thank you for all that you create!
Thank you!! You are too kind! xTieghan