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.

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Don’t miss my recipe for Broccoli & Spinach Vegetable Lasagna. I may be biased but it is sooo good!

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.

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

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.

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.

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