White Bean Gnocchi with Cauliflower | Naturally Ella

White Bean Gnocchi with Pan-Fried Cauliflower and Cream Sauce

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course


A perfect date-night in meal with white bean gnocchi (made from pureed white beans and flour) topped with an easy cauliflower pan-sauce with chili flakes.




  • 1 cup great northern beans (drained and liquid reserved)
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/2 to 1 cup white whole wheat flour

Cauliflower Pan Sauce

  • 2 tablespoons unsalted butter
  • 3 tablespoons minced shallots
  • 2 cups cauliflower florets
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme
  • 1/4 to 1/2 teaspoon chili flakes
  • 1/4 cup shredded vegetarian-friendly parmesan
  • salt (to taste)
  • pepper (to taste)


  1. In a food processor, combine the white beans in a food processor with 2 tablespoons of the reserved liquid. Puree, adding more liquid, until the white beans are smooth. Add in the egg and salt, pulsing until the egg is well incorporated. 
  2. Continue to pulse and add ½ cup of flour. Add more flour as needed until the mixture forms a soft dough (the dough should still feel be tacky, just use more flour on your hands and surface). Place onto a surface covered in flour. Divide dough into three balls and roll each out into 1″ ropes and cut gnocchi 1″ at a time. 
  3. Bring a large pot of salted water to a boil. Place half the gnocchi in the boiling water and let cook for 5-6 minutes. Gnocchi should be tender and cooked through. Spoon out the first batch and add the second half of the gnocchi. Cook until tender.
  4. While the gnocchi are cooking, make the cauliflower sauce. In a large skillet, melt the butter over medium-low heat. Add the minced shallots and cauliflower to the pan. Cook until the cauliflower begins to brown, 8 to 10 minutes. Stir only a couple times to ensure a nice caramelization. 
  5. Once cauliflower is tender, reduce the heat to low and measure in the cream, thyme, and chili flakes. Simmer until the cream thickens slightly, 3 to 4 minutes. Stir in the parmesan, salt, and pepper to taste.
  6. Divide the gnocchi into four bowls and top with extra thyme and chili flakes as desired.  


Tips & Tricks: Getting the right consistency for the gnocchi is key- extra flour means a denser bite. You want the dough to come together but still have a bit stickiness to it.

Look for vegetarian-friendly parmesan that uses microbial or vegetarian rennet.

Stock up: get the pantry ingredients you will need: white beans, wheat flour, cauliflower

Nutrition: see the information.


  • Calories: 456
  • Sugar: 3.7
  • Sodium: 297
  • Fat: 20.3
  • Carbohydrates: 51.8
  • Fiber: 11.4
  • Protein: 20.7
  • Cholesterol: 99.7