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Recipe by:

Sara Crocker

Delightful Cauliflower Gnocchi with Pesto

A simple yet elegant dish that combines riced cauliflower with fresh pesto, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 medium head cauliflower, roughly 2 to 2.5 cups when riced
  • 1 cup all-purpose flour (or gluten-free flour for a gluten-free version)
  • 1 large egg
  • Salt, to taste
  • Pepper, to taste
  • ½ cup homemade or store-bought pesto

Equipment

  • Large pot
  • Food processor
  • Clean kitchen towel or cheesecloth
  • Large skillet

Method
 

  1. Start by breaking your cauliflower into florets and steaming them until tender, about 10 minutes. Allow to cool slightly, then pulse in a food processor to achieve a rice-like texture.
  2. Transfer riced cauliflower to a clean kitchen towel, squeeze out any excess moisture, and then mix with flour, egg, salt, and pepper in a bowl until a dough forms.
  3. Flour your work surface, divide the dough into four pieces, roll each into ropes, and cut into small pieces. Use a fork to create ridges.
  4. Bring a large pot of salted water to boil, drop in gnocchi, and cook until they rise to the surface, about 2-3 minutes. Transfer them with a slotted spoon.
  5. In a large skillet, toss the cooked gnocchi with pesto over medium heat, adding reserved pasta water if needed. Serve immediately.

Notes

Ensure to squeeze out all the moisture from the cauliflower to prevent soggy gnocchi.