Description

A healthy twist on traditional gnocchi, this recipe uses cauliflower for a lighter, low-carb base and is paired with a vibrant pesto sauce for a flavorful and nutritious meal.

Ingredients

1 medium head cauliflower, chopped
1/2 cup almond flour
1/4 cup tapioca flour
1/2 tsp salt
1 cup fresh basil leaves
2 tbsp pine nuts
2 cloves garlic
1/4 cup grated Parmesan cheese
1/3 cup olive oil
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Steam the cauliflower until soft, then let cool and drain well.
Transfer the cauliflower to a food processor and pulse until smooth.
Place the cauliflower in a cheesecloth or towel and squeeze out excess moisture.
In a bowl, mix the cauliflower with almond flour, tapioca flour, and salt to form a dough.
Divide the dough into sections and roll into ropes. Cut into bite-sized gnocchi pieces.
Bring a pot of salted water to a boil, add gnocchi, and cook until they float. Remove and set aside.
In a food processor, blend basil, pine nuts, garlic, Parmesan, and olive oil to make pesto. Season with salt and pepper.
Toss the cooked gnocchi with pesto and serve warm.

Notes

Make sure to remove as much moisture from the cauliflower as possible for better dough consistency.
Gnocchi can be pan-fried for a crispier texture after boiling.
Store leftovers in an airtight container for up to 3 days.