Cauliflower Gnocchi with a Spinach Pesto

Our Cauliflower Gnocchi with a Spinach Pesto is a perfect light supper for these lighter evenings! Comfort food is the name of the game at the moment, together with nourishing ingredients. This dish hits both target with it’s silky Gnocchi and super ingredients that will nourish you from the inside out. We hope you enjoy this dish as much as we do.

Cauliflower Gnocchi

Serves 3-4

ingredients

2 well packed cups of cauliflower rice 

1/3 cup ground almond

2 1/2 tbsp psyllium husk

1/2 tsp ground cumin

1/4 tsp Himalayan salt

Cracked pepper

1 large egg

2 tbsp avocado oil

Method

In a small pan, heat the cauliflower rice until slightly warm (about 6-7 minutes) stirring occasionally to ensure it doesn’t stick to the bottom.

Meanwhile in a small bowl mix together the dry ingredients.

Remove your pan from the heat and add the dry mix along with the egg and mix together well. The mixture will become like a dough. Divide it into five pieces. Roll out each piece into a long log. Then cut each log into about 7 pieces ( each about 1 -1.5 cm thick). You will end up with between 30- 35 pieces.

Heat a nonstick pan with half of the oil. Cook the gnocchi Until they are lightly brown and cooked through. They will be crispy. Then turn over gently and cook on the other side. Repeat in a second batch adding a little more avocado oil first. 

Serve with basil pesto and your favourite greens or Salad

Note- you could replace the egg with a flaxseed egg if desired.

To make cauliflower rice, take the florets off a cauliflower and place in a food processor. Blitz unit it is fine like Large couscous/rice texture. 

Gnocchi pic


Spinach and Basil Pesto

This recipe is nut free although you could replace the sunflower seeds with pine nuts or walnuts too. I add in a cup of spinach to add in an extra green into your meal. You could also switch the olive oil for avocado or macadamia nut oil too.  

Ingredients

1 packed cup of basil leaves

1 packed cup of baby spinach leaves

1/4 cup + 1 tbsp cold pressed olive oil

A good squeeze of lemon juice

3 tbsp sunflower seeds

Salt and pepper to taste

Method

Place all ingredient into a food processor. Process until finely chopped and well mixed.  Serve over the gnocchi or use as a dressing on your salad or greens. Why not try our favourite carrot salad alongside this for added colour?


Enjoy x

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