Healthy Cauliflower Gnocchi with Pesto

Why You’ll Love This Recipe

Healthy Cauliflower Gnocchi with Pesto is a delicious low-carb alternative to traditional gnocchi, offering a light, pillowy texture made from cauliflower instead of potatoes. Paired with a vibrant, homemade pesto, this dish is perfect for those looking to enjoy comfort food with a healthy twist. It’s gluten-free, flavorful, and quick enough for a weeknight meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cauliflower florets (fresh or frozen)almond flourtapioca flour (or arrowroot starch)eggssaltolive oilfresh basilgarlicpine nutslemon juiceParmesan cheesewater (as needed)

directions

Steam the cauliflower florets until tender, then let them cool and pat dry with paper towels to remove excess moisture.

Transfer to a food processor and pulse until finely chopped and rice-like.

Place the cauliflower in a clean towel or cheesecloth and squeeze out as much liquid as possible.

In a bowl, combine the cauliflower, almond flour, tapioca flour, eggs, and salt. Mix into a soft dough.

Divide the dough and roll into long ropes. Cut into bite-sized gnocchi pieces.

Bring a pot of salted water to a boil. Drop the gnocchi in and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.

Optional: Pan-fry the gnocchi in olive oil for a crispy exterior.

For the pesto, blend basil, garlic, pine nuts, lemon juice, Parmesan, and olive oil in a food processor until smooth. Add a little water for desired consistency.

Toss the cooked gnocchi with pesto and serve warm.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesCooking time: 10 minutesTotal time: 30 minutes

Variations

Use spinach or arugula in the pesto for a different green flavor.

Add grilled chicken or shrimp for extra protein.

Replace Parmesan with nutritional yeast for a dairy-free version.

Try baking the gnocchi instead of boiling for a firmer texture.

Use store-bought pesto for a quicker option.

storage/reheating

Store leftover gnocchi in an airtight container in the fridge for up to 3 days.Reheat in a skillet with a touch of oil for best texture.Freeze uncooked gnocchi on a tray, then transfer to a bag and store up to 2 months.

FAQs

Is cauliflower gnocchi healthier than regular gnocchi?

Yes, it’s lower in carbs and calories, and often gluten-free, making it a great option for many diets.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 1 day before cooking.

Do I have to use almond flour?

Almond flour keeps the recipe low-carb, but you can substitute with other gluten-free flours if needed.

Why is my gnocchi falling apart?

Too much moisture in the cauliflower can cause this. Be sure to squeeze it dry thoroughly.

Can I skip the egg?

You can try a flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan alternative, but texture may vary.

Can I make these without a food processor?

Yes, finely mash the cauliflower by hand, but the texture might not be as uniform.

Conclusion

Healthy Cauliflower Gnocchi with Pesto is a light, wholesome dish that doesn’t compromise on taste. It’s an excellent way to enjoy your favorite pasta-like meal while staying on track with your health goals. With its simple preparation and versatile nature, this dish is bound to become a staple in your clean-eating routine.

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