HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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This Baked Potato Gnocchi features homemade gluten-free, vegan cauliflower and potato gnocchi and is then topped with sautéed broccoli, vegan cheddar cheese, vegan sour cream, and homemade portabella bacon bits!
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much Bob’s!
Calling all carb lovers! Do I have a fabulous recipe for you today! Think… baked potato meets cauliflower gnocchi in one knockout dinner! I’m crisping up my gluten-free Cauliflower Gnocchi in plant butter, topping it with broccoli, vegan shredded cheese, vegan sour cream, portabella “bacon” and finishing it off garnished with chives… all your favorite baked potato toppings!
Until last year when I made my Butternut Squash Gnocchi, I had never made homemade gnocchi before. I’m a little ashamed to admit that as an Italian gal, but it’s true. Once I discovered just how easy it is, I’ve totally been on board with making it more often AND experimenting with different flavors. And I feel like gnocchi, in my opinion at least, is one of those can’t-really-tell-it’s-gluten-free-and-vegan meals. And that’s mostly due to my all-time favorite gluten-free flour from Bob’s Red Mill!
You simply roast cauliflower and potato in the oven, add it to your stand mixer along with the flour to make a dough and then make these cute little gnocchi “pastas”! And guess what?! They don’t have to be picture perfect people. You don’t even have to fork roll them, you can literally roll the dough out into a “snake” (sorry, in preschool playdough mom mode here, haha) and cut little pieces of dough, then boil it and crisp it!
AND if you’re looking to make this recipe grain-free also, I’ve made my gnocchi with Bob’s Red Mill cassava flour and it turns out great as well!
You can really add whatever toppings you’d like on top of this gnocchi, but some of my all-time favorite baked potato toppings are shredded cheddar, “bacon”, vegan sour cream, and chives! And of course broccoli because it’s one of our favorite veggies at my house 🙂
Bob’s Red Mill sure makes this recipe a dream come true with their quality gluten-free flours, and for that my friends, I am so very thankful. If you make this recipe, be sure to leave a comment below and tag me on Instagram or Facebook if you happen to snap a photo before smashing into this dish! 😉 @HealthyLittleVittles #healthylittlevittles.
* You may also useBob's Red Mill Cassava Flour for a grain-free option and that will work too!
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HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
THANK YOU so much from the bottom of my heart for spending a little time on this blog and for trying my recipes! ❤️ If you'd like to further support my small business and work, consider buying me a cup of coffee! Your kind donation helps me to cover costs to keep Healthy Little Vittles up and running so that I can continue to create healthy, gluten-free + plant-based recipes for all of us to enjoy.👩🏻🍳