Purple Cauliflower Gnocchi with almond pesto
This recipe is pure pillowy gnocchi bliss. It tastes like something you would order at an incredible restaurant but it has everything you want and need. This gluten-free, plant based, oil free recipe does the body good and satisfies your taste buds like you wouldn’t believe.
Using only 3 ingredients for the gnocchi, this will be sure to be much more simple than you imagined and won’t be too heavy for easy digestion down the line. I am huge gnocchi fan. I always order it when I see it out at restaurants and am also a huge fan of making gnocchi at home (obviously). You can check out this gnocchi soup recipe I made over on TikTok (@chef_bai) by clicking here. Don’t talk yourself out of making your own at home because it’s so simple, and so worth it. I even make extra sometimes and freeze so that when I have a craving it’s there for me.
This recipe uses purple cauliflower for color but you can use whatever color cauliflower you can find! I also love the pesto that is paired with this gnocchi because its light, oil free and has the balance between almonds, chives, and basil. The chives bring that garlic aroma without the sharp bite of raw garlic.
Run, don’t walk to your local grocery store to make this recipe. I promise you’ll love it!
Don’t forget to share over on IG (@chef_bai), Tiktok (@chef_bai) and YouTube (chefbai)!
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Serves 2-3
The Goods:
For The Pesto:
1 (4oz) package of basil
1/4 cup chopped chives
1 tsp nutritional yeast
1/2 cup almonds
1/2 tsp black pepper
2 tbsp liquid aminos
1 cup water
1 lemon juices
1/4 tsp salt
For The Gnocchi:
1 small to medium head of purple cauliflower (florets removed)
1 1/2 cup cassava flour + extra if needed
1 tsp salt
The Method:
First, add everything for the pesto in a blender and blend until smooth. Add more water if needed.
Steam cauliflower in a steamer basket in a pot with 1” water until fork tender.
Remove hot cauliflower from the steamer basket directly into a blender or food processor. Blend until you get a mash and pour into a bowl. Let this mixture cool before trying to make the dough, otherwise you will have to use more flour than expected. The steam emits extra moisture which will affect the ratios.
Next, add salt and the cassava flour 1/2 cup at a time. Mix well until you get a ball that is moist, and holds together but does not stick to your hands.
Grab a 5 qt. pot and fill it with water. Boil it in preparation for your gnocchis!
Split your dough ball into 1/4’s. Begin to roll out your dough on a lightly floured clean surface into a snake like shape about the circumference of a nickel. Cut the gnocchis 1” apart from eachother and place your raw gnocchi on a plate while you make the rest. Lightly dusting the plate with cassava flour can help with sticking. Repeat with the rest of the dough.
Add your gnocchi pillows into the boiling water and boil just until they float, about 1-2 minutes. Take them out of the water with a slotted spoon.
Eat them fresh out of the water with the pesto or finish them by sautéing in olive oil for 2-3 minutes over medium high heat.
Serve with the pesto and top with hemp seeds, chili flakes or truffle oil!
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