Soft Cauliflower Gnocchi with Pesto Sauce
TOTAL TIME: 45 MINS + 15 MINS COOK TIME | SERVES 4
Organic cauliflower gnocchi is not only a great alternative to gluten, but is also a superfood powerhouse – full of antioxidants with a pillowy texture that pairs perfectly with any Italian sauce or spice.
Cauliflower is a member of the cancer-fighting cruciferous family of vegetables, anti-inflammatory and may boost heart and brain health. It will provide your body with vitamins C, K, beta-carotene and many more for detoxification and healthy digestion.
By removing normal flour by adding tapioca and coconut flour, helps keep this recipe gluten-free whilst still retaining that soft, plump, pillowy look when cooked.
Equipment
- Steamer
- Food Processor
- Stock Pot
- Skillet
- Saucepan
Ingredients
- 4 cups organic cauliflower, cut into florets (stem and leaves removed)
- 1 cup tapioca flour, plus additional for dusting (approx. ⅛ cup)
- ½ cup coconut flour
- 1 large organic egg yolk
- 1 teaspoon of pink Himalayan salt
- 2 tablespoons organic coconut oil
Instructions
- Steam the cauliflower (not boil as it will generate to much moisture) in a large saucepan with a steamer for about 10 minutes, or until soft. Do not microwave.
- Gently transfer the cauliflower onto a board with paper towels and pat dry (you can also wrap in a towel and gently squeeze the moisture out).
- Place the cauliflower into the food processor and pulse until completely mashed.
- Add in the rest of the ingredients: tapioca flour, coconut flour, egg, and salt until mixture becomes a ball of dough. (If too sticky, knead in an additional tablespoon of tapioca flour and then mix again until dough is workable).
- Prepare a clean counter-top with the extra dusting tapioca flour. Roll the dough into three ropes about ½-inch thick.
- Cut the ropes into 1-inch pieces and use the tip of a fork to score each gnocchi.
- Bring a large stock pot of water to a boil and drop the gnocchi into the pot. Cook until they float to the top (about two minutes). Drain the gnocchi and set aside.
- Place coconut oil in skillet on medium-high heat. Best to work in batches and cook for six minutes flipping over every 3 minutes. You can boil them, bring water in medium pot to boil and drop gnocchi in until they’re cooked. They will float to the surface when done.
- Remove from heat and stir in your favorite sauce – we’ve provided a pesto sauce recipe below.
- Season as desired with salt and pepper and top with fresh parsley or basil.
Side Note: You can make more and freeze the leftovers in an airtight container for up to two months and reheat in the oven for about five to six minutes at 350°F.
Paleo Pesto Sauce
PREP & COOK TIME: 5 MINS
This paleo pesto sauce pairs perfectly with cauliflower gnocchi.
Equipment
- Food Processor
Ingredients
- 1 ½ cups of basil
- 2-4 cloves of garlic peeled
- 1/8 – ¼ cup of extra virgin olive oil
- 1 large ripe avocado peeled
- 1 tablespoon pine nuts
- Juice ½ lemon
- 1 pinch salt
- 1/3 cup grated parmesan cheese
Instructions
- Always wash and then trim the basil leaves from the stem.
- Add the basil and garlic into a small food processor and pulse several times.
- Add the avocado, pine nuts, salt, lemon juice and pulse until combined for about one minute.
- Slowly pour the olive oil into the food processor while pulsing. Be careful to watch the texture as it might be a bit chunky initially but will turn into a paste after a few minutes in the processor – just remember to go slowly – you don’t want it runny either. You can always add more olive oil, but you can’t remove any excess oil.
- Sprinkle the grated parmesan cheese over the top when added to the plate.