Baked Lemony "Oh My Goodness" Gnocchi

An EASY recipe using my favorite pasta, gnocchi!

Gnocchi is traditionally a dumpling style pasta made with potatoes. There are many versions that I love to make from scratch, however, it’s quite a task. This recipe uses pre-made gnocchi to enable you to have a delicious and filling dinner, super fast!

Servings: 3-4


  • 12 oz. pre-made gnocchi (I used this frozen gluten-free version by Capello’s)

  • 1 head cauliflower

  • 1-2 tablespoons olive oil

  • 1/2 cup cashews

  • 1/2 cup unsweetened milk of your choice (I used Whole Food’s Almond Milk)

  • 1 clove garlic, peeled

  • 1/4 teaspoon salt

  • 2 tablespoons lemon juice

  • Optional: Crushed red chili peppers, parsley, additional salt and pepper for taste


  1. Pre-heat the oven to 425 degrees.

  2. Chop the cauliflower into bite sized pieces and rinse.

  3. Place the cauliflower on baking sheet lined in parchment paper. Drizzle with the 1-2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Roast it for 30-35 minutes, stirring at the half way point of roasting.

  4. Make the lemony sauce: Using a high speed blender, blend the milk and the cashews until smooth. (If you don’t have a high speed blender, soak the cashews in the milk for 20-30 minutes and blend in a regular blender. Soaking will help break down the cashews enough to allow you to have a smooth sauce). Next, add in the garlic, lemon juice, 1/4 tsp. salt. Blend until smooth. Add more milk if the sauce is too thick for your tastes. Set sauce aside.

  5. Place the gnocchi on a separate baking sheet lined in parchment paper. Bake for 15-20 minutes, or until golden brown, stirring at the half point of baking. NOTE: The amount of time your gnocchi needs to bake is determined whether it was frozen or not. Frozen may need a bit more time; unfrozen may need less time. Trader Joe’s frozen cauliflower gnocchi always needs a bit more baking time, as I’ve experimented with it too.

  6. When the cauliflower and gnocchi are done, place in a large bowl and pour the lemony sauce on top. Stir or toss gently to coat.

  7. Place a serving in a bowl, top with crushed red chili peppers and/or parsley if desired. Enjoy!

Tips and Tricks:

  • Tailor this to fit your tastes. Add more or less lemon juice, add additional roasted veggies or more/less salt and pepper. Cooking should be fun, so experiment and see what works for you!

  • Adding the lemon juice AFTER you blend together the almond milk and the cashews helps keep the milk from curdling. (Lemon juice added to milk basically turns it to buttermilk…..which can be awesome if needing a substitute for buttermilk!).

Photography, food creation and styling by Carolyn J. Braden

Photography, food creation and styling by Carolyn J. Braden

Did you make this recipe? Leave me a comment or fill out the form below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

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