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Cauliflower Gnocchi with Vegan Brown Butter Sage Sauce


We use cauliflower instead of potatoes, so we're creating a lighter and healthier alternative to traditional gnocchi. The brown butter sage sauce adds a rich and creamy element that will make you forget all about the pasta.

: Italian-Inspired Vegan
Servings: 4-6


  • 1 head of cauliflower
  • 1/2 cup all-purpose flour
  • 1/4 cup semolina flour
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup vegan butter (see below)
  • 2 tablespoons chopped fresh sage
  • Vegan grated Parmesan cheese alternative (such as nutritional yeast or soy-based Parmesan)

Note: To make vegan brown butter, melt 2 tablespoons of vegan butter or use a dairy-free spread like Earth Balance. Continue cooking until the butter turns golden brown and has a nutty aroma.


  1. Preheat the oven to 425°F (220°C).
  2. Rinse the cauliflower and remove the leaves and stem.
  3. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
  4. In a large bowl, combine the cauliflower rice, all-purpose flour, semolina flour, nutritional yeast, salt, and black pepper.
  5. Knead the mixture until a dough forms.
  6. Roll out the dough into small balls, about 1 inch (2.5 cm) in diameter.
  7. Place the gnocchi on a baking sheet lined with parchment paper.
  8. Dot the top of each gnocchi with vegan brown butter and sprinkle with chopped sage.
  9. Bake the gnocchis for 5-10 mins or until they get a light yellow-brown color.

Matching Drinks

Pinot Grigio: This crisp and refreshing Italian white wine pairs perfectly with the earthy flavors of the cauliflower gnocchi.

Barolo Nebbiolo: For those who prefer a red wine, this full-bodied Italian red wine complements the rich flavors of the brown butter sage sauce.

Prosecco: A dry and fruity Italian sparkling wine that will cut through the richness of the dish.