Cauliflower Gnocchi with Kale Pesto
30 minutesPrep Time
20 minutesCooking Time
2Servings
Shop Ingredients
Makes 2 servings 1 cup rroasted cauliflower, chopped, left over from our Whole Roasted Cauliflower recipe or 1 cup raw cauliflower
1/2 tsp salt
2 tbsp Extra Virgin olive oil
2 tbsp tapioca starch
¼ cup potato starch
2/3 cup kale, blanched and chopped (for kale pesto)
1 clove garlic (for kale pesto)
1/4 cup pine nuts, toasted (for kale pesto)
1 lemon, juiced (for kale pesto)
1/4 cup Extra Virgin olive oil (for kale pesto)
1/2 cup parmesan cheese, grated, plus extra for serving (for kale pesto)
Salt and pepper to season (for kale pesto)
Directions
- If using raw cauliflower, steam cauliflower until tender and easily pierced with a fork, 10-13 minutes. Cool the cauliflower slightly and put the florets in a tea towel. Squeeze out as much water as possible.
- Place the cooked cauliflower in a food processor with salt and olive oil. Process to almost a puree. Whisk salt, tapioca and potato starches together in a bowl and then add to the food processor. Process until the dough comes together.
- Turn the gnocchi dough out on a work surface, work into a smooth ball and divide into 8 equal parts. Roll into a log that's about 2cm thick, then cut into small 2cm pieces.
- Bring a pot of lightly salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 3 minutes. Scoop the gnocchi out with a slotted spoon and transfer to a lightly oiled tray.
- Place a large non-stick frying pan over medium heat and add enough olive oil to cover the base of the pan. When the oil is simmering and hot, crisp the gnocchi in a single layer without touching for 3-4 minutes on each side until golden brown. Repeat until all the gnocchi are cooked.
- To make the kale pesto, put the kale, garlic, pine nuts, lemon juice, olive oil and parmesan in a food processor and blend to a paste. Season with salt and pepper.
- Place the gnocchi on a serving dish, spoon over kale pesto and top with extra parmesan.