Purple Cauliflower Gnocchi & Pesto
I N G R E D I E N T S
For the gnocchi:
1 large head (1-2 cups) purple cauliflower florets
2 1/2 cups all-purpose flour
1 1/2 tsp salt
1 egg, beaten
Avocado oil spray or regular oil
For the pesto:
2 cups fresh basil
1/4 cup fresh parsley
1/4 cup pine nuts
2 cloves garlic
1/4 cup olive oil
1/2 cup grated parmesan
1/3 cup water
D I R E C T I O N S
Bring large pot filled with enough water to cover the cauliflower to a boil. Reduce heat to medium-low & simmer for 15 more minutes. Remove from heat, strain out hot water, and cover in ice water.
While cauliflower simmers, prepare pesto using a blender / smoothie maker to purée all pesto ingredients together. Set aside.
Strain out ice water from cauliflower & use a clean towel to thoroughly dry the cauliflower. Then use a blender to purée it.
Line a fine strainer with a dish towel, spoon in the puréed cauliflower, & use a second dish towel to press excess water out of the purée.
In a large mixing bowl, stir flour, egg, & salt into the cauliflower & mix well. It should be very soft & sticky, much wetter than bread dough.
Place about 1 cup flour on a clean surface & scoop the gnocchi dough on top. Dust the top with about 1/2 cup more flour & bring the dough into a loose ball.
Use a knife, spatula, or pastry scraper to cut dough into 6 equal parts. Roll each into a rope about 12” long.
Line them up so they’re parallel, dust with another 1/2 cup flour, & use a pizza cutter to cut into roughly 1/2” wide dumplings.
Bring a medium pot of water to a boil & put a large frying pan sprayed or drizzled with avocado oil over medium heat. Add 10-15 gnocchi to the water, boil for about 3 minutes, then transfer to the frying pan and sauté for 6-8 more minutes until both sides of the gnocchi are browned slightly. Repeat with all the gnocchi. Place cooked gnocchi in a bowl.
In the same frying pan sprayed or drizzled with more avocado oil, sauté desired portion of gnocchi with some of the pesto for about 2-3 minutes, just until fragrant & heated through.
