Learn How to Cook Cauliflower Gnocchi from frozen in 3 delicious ways with this easy tutorial! You can use the stove, the oven or the Air Fryer to cook up perfectly crispy and fluffy cauliflower gnocchi that's vegan, gluten-free, grain-free and paleo-friendly.
Preheat your air fryer to 390°F. Place frozen cauliflower gnocchi in a single layer in the air fryer basket. You may have to work in batches depending on the size of your air fryer. Lightly coat with avocado oil spray or olive oil spray.
Air fry for 11-13 minutes, shaking the basket halfway through.
Remove from air fryer basket and serve immediately or toss with favorite sauce.
Heat 2 tablespoons avocado oil in a large non-stick skillet over medium heat. Add the frozen cauliflower gnocchi from the bag and add to the skillet, spreading in an even layer.
Let the gnocchi cook UNDISTURBED for 2-3 minutes, until golden brown. Do not attempt to flip if the gnocchi is still sticking as that means they are not ready yet.
Once the gnocchi can easily be moved without sticking, use a spatula to flip and continue to cook an additional 8 minutes while stirring and shaking the pan regularly to ensure even browning.
Once the gnocchi all have an even golden tone, they are finished cooking. Remove from pan and serve immediately or toss with favorite sauce.
Preheat oven to 400°F. Line your baking sheet with parchment paper or spray with avocado oil or olive oil.
Arrange frozen cauliflower gnocchi in a single layer on the baking sheet. Place the baking sheet in the oven and bake for 20 minutes, until golden, stirring halfway through.
Remove from baking sheet and serve immediately or toss with favorite sauce.
To store: Transfer leftover cooled gnocchi into reusable bags or containers, then store them in the fridge for up to 4 days.
To reheat: When you're ready to reheat the leftovers, all you have to do is microwave or air fry the gnocchi until warm.
To freeze: You can also store your cooled leftovers in the freezer, if desired. Simply lay them flat on a baking sheet and place the pan in the freezer for 30 minutes, or until frozen. Then, transfer the gnocchi to a large resealable freezer bag or an airtight container and keep frozen for up to 3 months.
To thaw: Make sure to thaw it out in the fridge before reheating.