Baked Cauliflower Gnocchi With Roasted Pepper and Feta
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This protein-packed Baked Cauliflower Gnocchi is a super-easy 25-minute dinner, with sweet roasted peppers and tangy feta creating a quick gluten-free meal your whole family will love! It’s a veggie-forward way to enjoy gnocchi with lower carbs than typical gnocchi!
This cauliflower gnocchi bake is my go-to for busy weeknights – it’s packed with protein (thanks to the cottage cheese and feta), veggies, and has so much flavor!
See the Recipe Tips & Tricks section below for tips on how I serve this to my picky eaters!
Recipe Ingredients
You’ll need the following ingredients to make this Cauliflower Gnocchi Recipe:
Ingredient Notes
- Cauliflower Gnocchi: You can use dried cauliflower gnocchi or frozen gnocchi. I found dried cauliflower gnocchi at Whole Foods. I love the Trader Joe’s Cauliflower Gnocchi in the freezer section, too! The recipe calls for 16 ounces of cauliflower gnocchi, but if using the Trader Joe’s frozen bag, it’s okay to use just the 12 ounces that comes in it. This vegetable-based pasta alternative helps keep the carbs down and makes it gluten-free.
- Roasted Red Peppers: The jarred version saves time, but you can certainly roast your own! If using jarred roasted red peppers, make sure to drain them before adding them to the blender.
- Cottage Cheese: Creates a creamy, protein-rich base for our sauce while keeping it lighter than traditional cream-based sauces. I used a low-fat cottage cheese, but any amount of fat works!
Additions & Substitutions
- Protein Boost: Add grilled chicken, shrimp, white beans, or roasted chickpeas on top for extra protein.
- Veggie Options: Mix in chopped spinach, sun-dried tomatoes, or sautéed mushrooms before baking.
- Cheese Alternatives: For a dairy-free version, use dairy-free versions of feta and cottage cheese, though the flavor profile may be slightly different.
- Gnocchi: You can use regular potato gnocchi if desired! You do not need to boil the gnocchi first; just add them to the baking dish dry/uncooked.
Tools For This Recipe
- High-speed blender
- Small baking dish (I used an 8×8 inch; anything close in size works!)
How to Make Baked Cauliflower Gnocchi: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a blender, combine drained roasted red pepper, feta, vegetable broth, cottage cheese, garlic, and Italian seasoning and blend until smooth.
Step 2: Spread gnocchi out evenly in an 8×8 baking dish. Pour the roasted red pepper sauce over the gnocchi and gently toss until the gnocchi is completely coated in the sauce.
Step 3: (Optional) Sprinkle shredded mozzarella on top of the gnocchi.
Step 4: Bake in the oven at 425 degrees Fahrenheit for approximately 20 minutes, until gnocchi is cooked through and the mozzarella (if using) is melted and slightly golden brown. Serve warm.
Recipe Tips & Tricks
- No Pre-Cooking Needed: One of the best parts of this recipe is that you don’t need to pre-cook the gnocchi – it cooks perfectly in the sauce! This is true whether you’re using cauliflower gnocchi or regular potato gnocchi.
- Even Coating: Make sure all the gnocchi pieces are evenly coated with sauce to ensure they cook properly and absorb all those delicious flavors.
- Make Ahead: You can prepare the sauce up to 2 days in advance and store it in the refrigerator until ready to assemble and bake. You can also assemble the entire dish about 1 day in advance. You may need to add a few extra minutes to the baking time when you’re ready to bake.
- Serving to picky eaters (like mine!): I always make a second batch of plain cauliflower gnocchi on the side (while also offering the gnocchi bake for them to try if they’d like to!):
- Spread gnocchi in a single layer on a baking sheet lined with parchment paper, spray with avocado oil, and bake alongside the main dish until crispy and golden brown.
- Serve it with a simple marinara or a drizzle of olive oil and parmesan cheese. I always add a protein (e.g., roasted chickpeas, meatballs, etc.), a veggie, and a fruit to my kids’ plates, too! Everyone’s happy, and dinner’s on the table fast!
What to Serve With Gnocchi
- A simple green salad with lemon vinaigrette
- Walnut-crusted crispy roasted chickpeas – I love sprinkling these on top for extra protein and crunch!
- Roasted or steamed vegetables like broccoli or Brussels sprouts
Frequently Asked Questions
Absolutely! Regular potato gnocchi works perfectly in this recipe. Just follow the same instructions – no need to pre-cook.
Yes, if you use cauliflower gnocchi, which is typically gluten-free. Always check package labels to be sure. You can even find some regular gnocchi that is gluten-free.
Yes! You can either prepare just the sauce ahead of time or assemble the entire dish and refrigerate it for up to 24 hours before baking. You may need to add an extra 5-10 minutes to the baking time if cooking straight from the refrigerator.
Really yummy! I’ve found that it has a slightly sour taste to it. I don’t really taste the cauliflower! It also has a chewy texture.
I found mine at Whole Foods in the pasta section. I imagine some other local grocery stores carry it, too. You can also get frozen cauliflower gnocchi from Trader Joe’s!
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Baked Cauliflower Gnocchi with Roasted Pepper and Feta
Ingredients
- 16 ounces cauliflower gnocchi , dried (in a box) or frozen gnocchi
- 12 ounce jar roasted red bell peppers, drained (or 1 red bell pepper, roasted with avocado oil)
- ½ cup feta cheese
- ¼ cup vegetable broth
- 1 cup cottage cheese, I used low-fat, but any kind works!
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese, optional
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a blender, combine drained roasted red pepper, feta, vegetable broth, cottage cheese, garlic, and Italian seasoning and blend until smooth.
- Spread gnocchi out evenly in an 8×8 baking dish (or a baking dish similar in size).
- Pour the roasted red pepper sauce over the gnocchi and gently toss until the gnocchi is completely coated in the sauce.
- (Optional) Sprinkle shredded mozzarella on top of the gnocchi.
- Bake in the oven for approximately 20 minutes, until gnocchi is cooked through (easily pierced with a fork) and mozzarella (if using) is melted and slightly golden brown. Serve immediately.