Cauliflower gnocchi with pea mint pesto, cream, parmesan, and pistachios. A gluten-free vegetarian dinner with a soft centre and crisp pan-seared edges.
Prep time
30 min
Cook time
25 min
Total time
55 min
Servings
4
Chef's Tips
Press the cooked cauliflower thoroughly so the gnocchi mixture is not too wet.
Add olive oil gradually to the pesto so it stays thick enough to cling to the gnocchi.
Brown the gnocchi in batches if the pan looks crowded so they colour instead of steaming.
Tools Used
Saucepan(opens in a new tab)Food Processor(opens in a new tab)Skillet(opens in a new tab)Mixing Bowl(opens in a new tab)
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Ingredients
Servings
4 servings1×
Scale
Ingredient amounts update instantly.
Pea Mint Pesto
Cauliflower Gnocchi
Finish
Instructions
Pea Mint Pesto
- 1
Cook the peas in boiling salted water for about 6 minutes, then drain.
- 2
Toast the pine nuts in a dry skillet until lightly golden.
- 3
Blend the garlic with a pinch of salt, half the mint, and the olive oil.
- 4
Add the peas, remaining mint, pine nuts, and parmesan, then blend to a thick pesto. Season with salt and black pepper to taste.
Cauliflower Gnocchi
- 1
Boil the cauliflower florets in salted water for about 13 minutes until soft.
- 2
Cool briefly, then press the cauliflower dry in a clean towel until as much moisture as possible is removed.
- 3
Blend the pressed cauliflower with the rice flour and salt until a dough forms.
- 4
On a lightly floured surface, roll the dough into logs about 2 cm wide and cut into 2 cm pieces.
Finish
- 1
Heat a little olive oil in a skillet and brown the gnocchi for 5 to 6 minutes until golden on the outside.
- 2
Add the pesto and cream, then toss gently until the gnocchi are coated.
- 3
Serve with extra parmesan, chopped pistachios, and a pinch of fleur de sel if using.
Plan This Recipe
Save this recipe to one of your meal plans or browse your existing plans.
Learn More
Everything you want to know about this recipe.
Cauliflower Gnocchi with Pea Mint Pesto
Cauliflower Gnocchi with Pea Mint Pesto
This cauliflower gnocchi with pea mint pesto sits somewhere between a light gnocchi dinner and a more polished vegetarian main. The gnocchi are soft in the centre, lightly crisp at the edges, and finished in a green sauce that tastes fresh rather than heavy.
The combination works because the cauliflower keeps the base relatively light, while the peas, mint, parmesan, and cream still give the final bowl enough body to feel like a proper dinner.
Why This Recipe Works
Why This Recipe Works
The most important step is drying the cooked cauliflower well. That keeps the gnocchi mixture from turning sticky and helps the rice flour do its job without making the dough dense.
The pea mint pesto is also doing more than just adding colour. Peas give the sauce sweetness and thickness, mint keeps it bright, and toasted pine nuts add enough richness to stop it tasting flat.
How To Make It
How To Make It
Start with the pesto so it is ready before the gnocchi hit the pan. Boil the peas, toast the pine nuts, then blend everything into a thick green sauce with enough olive oil to loosen it.
For the gnocchi, cook and dry the cauliflower thoroughly, then blend it with rice flour and salt until it forms a dough. Shape, cut, and pan-fry the pieces until golden before tossing them with the pesto and cream.
Tips, Variations, and Storage
Tips, Variations, and Storage
This dish is best when the gnocchi are eaten soon after browning, because that is when the contrast between the crisp outside and softer middle is strongest. If you need to reheat leftovers, do it in a skillet rather than the microwave so the texture stays better.
You can vary the finish depending on what you want. More parmesan makes it more savoury, while extra mint or a squeeze of lemon can push it in a fresher direction.
Serving & Goal Fit
Serving & Goal Fit
One serving is one-quarter of the recipe. On a training day, add bread or a simple side salad with beans if you want a fuller meal. On a rest day, the dish works well as written or with extra green vegetables on the side.
If you want to change the protein profile, serve it with grilled chicken, prawns, or white beans. For extra vegetables, spinach, peas, courgette, green beans, or mushrooms all fit naturally with the same pesto base.
Nutrition Facts
Nutrition Facts
Serving Size: 1 plate
Calories 42021%
% Reference Intake*
Total Fat 27g39%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 25mg
Sodium 620mg
Total Carbohydrates 32g12%
Dietary Fiber 6g
Sugars 6g7%
Protein 12g24%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I make the gnocchi ahead?
Yes. Shape the gnocchi ahead and keep them chilled on a floured tray until you are ready to brown them.
Can I skip the cream?
Yes. The pesto works on its own if you want a lighter finish, though the cream makes the sauce more rounded and coats the gnocchi more evenly.
What can I use instead of pine nuts?
Pistachios, almonds, or walnuts all work in the pesto if pine nuts are not available.
Community Reviews
See how other home cooks made this recipe, then share your own experience.
5.0
4 ratings
5
100%
4
0%
3
0%
2
0%
1
0%
How would you rate this recipe?
Share your experience and help others.
Daniel R.
· 29 Jul 2026Good vegetarian dinner that still felt substantial. The pistachios gave it a nice finish without needing much extra cheese.
Priya S.
· 21 Mar 2026I browned the gnocchi in two batches and the texture was much better than trying to rush them in one pan.
James T.
· 16 Nov 2025The pea and mint pesto was fresher than I expected and worked well with the richer cream finish.
Elena M.
· 2 Jul 2025Pressing the cauliflower properly made a big difference. The gnocchi held together much better once pan-fried.
Create Your Own Recipe
Add your personal creations and build your own recipe collection.
