Cauliflower Gnocchi with Butternut Squash

A healthy pasta recipe that features delicious gluten-free gnocchi with savory butternut squash, baby spinach, in a thick and creamy cauliflower alfredo sauce.

 

I am in love with this recipe! I have been trying to limit my gluten intake, while not sacrificing any flavor. This cauliflower gnocchi alfredo with squash and spinach is gluten-free, low-carb, and tastes divine.

 

 

This blog post contains affiliate links. Read my full disclosure here.

 

Whenever I make this recipe for dinner, it is a big hit. I usually double it up so that there are leftovers for lunch or to freeze for dinner when I’m short on time.

 

Gluten-free Gnocchi Alfredo with Squash and Spinach

 

Benefits of Cauliflower Gnocchi

 

The great thing about cauliflower gnocchi is that it is a great dish for any number of diets. Cauliflower is low in carbs, high in fiber, and much less starchy than potato gnocchi. It works well for those following Paleo, Whole 30, Keto, and vegan diets, and as I’ve mentioned, it is gluten-free.

 

If you are new to cauliflower gnocchi and are worried that it will not taste as good as it’s potato counterpart, have no fear! I assure you it is delicious. Please don’t take my word for it, give it a try for yourself. You can find packages at Trader Joe’s, Wegmans, and Whole Foods.

 

How to Make Cauliflower Alfredo Sauce

 

You can use a pre-made cauliflower sauce (I used the Wegmans brand) or you can make your own. Anna from Crunchy Creamy Sweet has an easy to follow recipe I think you’ll like:

 

 

 

Cauliflower Gnocchi Alfredo with Butternut Squash

 

how to make cauliflower gnocchi alfredo with butternut squash and spinach

 

Ingredients:

1 lb cauliflower gnocchi
1 lb butternut squash, cubed
2 cups fresh baby spinach
1½ cups cauliflower alfredo sauce
4 tbsp unsalted butter
1 tbsp gourmet seasoning blend
2 tbsp olive oil
salt & pepper, to taste
Pecorino Romano grated cheese, optional

 

Pre-heat oven to 425°F. Line a baking pan with foil and set it aside.

 

In a large bowl, completely coat the butternut squash with the olive oil and gourmet seasoning blend. If you don’t have this seasoning blend (or something similar), you can make your own by combining garlic salt, cumin, and paprika.

 

Spread squash across the baking pan and place in the oven for 25 – 30 minutes, or until the butternut squash is fork-tender.

 

Halfway through cooking the squash, bring 4 quarts of salted water to a boil in a heavy pot (I used a dutch oven). Cook cauliflower gnocchi for 3 – 4 minutes, until all gnocchi float to the top. Drain; set aside.

 

In the same heavy pot, melt the butter over medium heat. Add the alfredo sauce, while stirring continuously until butter and sauce are well combined. Toss in the baby spinach and season with salt & pepper, to taste. Lower to simmer.

 

cauliflower alfredo sauce with spinach

 

Toss the cooked squash and the cauliflower gnocchi into a heavy pot with the alfredo sauce and mix it all together. Remove from heat.

 

Serve with sprinkled Pecorino Romano cheese over top, if desired.

 

If you like this recipe, I think you’ll enjoy my Parmesan Spaghetti Squash. And be sure to check out my other gluten-free recipes.

 

This delicious gluten-free recipe featuring cauliflower gnocchi, butternut squash, and spinach, and covered in a thick and creamy cauliflower alfredo sauce is sure to become a new favorite meal.

 

 

Cauliflower Gnocchi Alfredo with Butternut Squash and Spinach

 

Did you give this recipe a try? Leave me a comment below and let me know.

 

 

 

 

Happy Eating!

Cauliflower Gnocchi Alfredo with Squash

Cauliflower Gnocchi Alfredo with Butternut Squash

MaryJo
Delicious gluten-free recipe featuring cauliflower gnocchi, butternut squash and spinach, covered in thick and creamy cauliflower alfredo sauce.
Cook Time 35 mins
Total Time 35 mins
Course Main Course
Cuisine Gluten-free, Italian, Vegetarian
Servings 4 servings

Ingredients
  

  • 1 lb cauliflower gnocchi
  • 1 lb butternut squash cubed
  • 2 cups fresh baby spinach leaves ripped in half
  • cups cauliflower alfredo sauce
  • 4 tbsp unsalted butter
  • 1 tbsp gourmet seasoning blend
  • 2 tbsp olive oil
  • salt & pepper to taste
  • grated Pecorino Romano cheese optional

Instructions

  • Pre-heat oven to 425°. Line baking pan with foil; set aside.
  • In a large bowl, completely coat the butternut squash with the olive oil and gourmet seasoning blend. Spread squash onto baking pan and place in oven for 25 - 30 minutes, or until squash is fork-tender.
  • Halfway through cooking the squash, bring 4 quarts of water to boil in heavy pot. Cook cauliflower gnocchi for 3 - 4 minutes, until all gnocchi float to the top. Drain; set aside.
  • In the same heavy pot, melt butter over medium heat. Add alfredo sauce, stirring continuously until well combined. Mix in the baby spinach and season with salt & pepper, to taste. Lower to simmer.
  • Toss cooked squash and gnocchi into heavy pot with sauce and mix together. Remove from heat.
  • Serve with sprinkled Pecorino Romano cheese over top, if desired.
Keyword alfredo, baby spinach, butternut squash, cauliflower, gluten-free, gnocchi

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