Cauliflower Gnocchi with Kale Pesto

I was a little too intimidated to jump on the sourdough bandwagon these last few months: it seemed like an overwhelming task, especially since I’m gluten-free. Instead, I obsessed over gnocchi. I had never made gnocchi at home, and now it’s almost a weekly occurrence. Yam gnocchi, ricotta gnocchi, cauliflower gnocchi, I’ve tried it all. My absolute favourite has been this cauliflower gnocchi- it’s by far the easiest dough, and tends to make for lighter, fluffier gnocchi. The fact that it’s mostly made of vegetables is just a fun bonus.

I’ve made my version of kale pesto below. If you’re looking for a vegan version, feel free to either substitute the parmesan for vegan parmesan (I recommend violife), or check out a vegan version here.

Chicago Freestyle- Drake, Giveon

gnocchi INGREDIENTS

1 head cauliflower, chopped into small florets (should be approximately 5 cups)
2/3 cup GF 1 to 1 flour (I use Bob’s Red Mill)
1 tsp salt
2 tbsp olive oil or butter

gnocchi INSTRUCTIONS

Bring a pot of water to a boil. Add cauliflower and cook until tender, about 5-10 minutes. Drain water. Spread cauliflower onto a clean, dry tea towel and allow to cool. Once cool, wrap towel around cauliflower and squeeze to get all of the moisture out. This may take a few minutes, keep squeezing until no water comes out. I often change tea towels once the first is soaked. When the cauliflower is completely dry, place in your food processor and pulse until crumbled. Add flour and salt, and pulse until a soft dough forms. Place dough onto a lightly floured work surface (I used a large wooden cutting board). If too soft, sprinkle dough with flour and gently knead. Cut into 4 sections, and roll each section into a rope. Cut each rope into little gnocchi pieces. Heat a saucepan over medium heat, and add either oil or butter. Add gnocchi and cook until each side is golden. Add a splash of water to the pan, and cover until water has evaporated. Add 1/2 cup of kale pesto to the pan and stir until each gnocchi is coated. Serve warm with extra grated parmesan on top.

kale Pesto INGREDIENTS

1 bunch kale, chopped (about 2 cups)
3 cloves garlic, minces
1/3 cup pine nuts
1/2 cup grated parmesan
1/2 cup olive oil
salt and pepper to taste

kale Pesto INSTRUCTIONS

Add pine nuts and kale to food processor and pulse until well combined. Add parmesan and garlic, pulse until well combined. While the food processor is running, slowly pour in olive oil. Add salt and pepper to taste.

Gnocchi recipe from Pinch of Yum