Cauliflower Gnocchi with Pea Mint Pesto
JojoM
Light and gluten-free cauliflower gnocchi served with a vibrant green pea and mint pesto, finished with pistachios and parmesan.
Cauliflower Gnocchi with Pea Mint Pesto
JojoMLight and gluten-free cauliflower gnocchi served with a vibrant green pea and mint pesto, finished with pistachios and parmesan.
Chef's Tips
Press the cooked cauliflower well to remove excess water for firm gnocchi.
Add a splash of oil if the pesto is too thick.
Toasting the pine nuts enhances their flavor.
Tools Used
Saucepan
Food Processor
Skillet
Mixing Bowl
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Ingredients
Cauliflower Gnocchi
Pea Mint Pesto
Instructions
Prepare the Pesto
- 1
Cook peas in boiling salted water for 6 minutes, then drain.
- 2
Toast pine nuts in a dry skillet until golden.
- 3
In a food processor, blend garlic with a pinch of salt, half the mint, and olive oil.
- 4
Add cooked peas, remaining mint, more oil if needed, pine nuts, and parmesan. Blend to a pesto consistency. Season to taste.
Prepare the Gnocchi
- 1
Boil cauliflower florets in salted water for 13 minutes until soft. Cool briefly in ice water, then press dry in a cloth.
- 2
Blend cauliflower with rice flour and salt until a dough forms.
- 3
On a floured surface, shape into logs about 2 cm wide and cut into 2 cm pieces. Set aside.
Cook and Serve
- 1
Heat olive oil in a skillet, brown gnocchi for 5–6 minutes until golden on all sides.
- 2
Add pesto and cream, toss to coat.
- 3
Serve topped with grated parmesan, pistachios, and a sprinkle of fleur de sel.
Nutrition Facts
Serving Size: 1 plate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
