Gluten Free Cauliflower Gnocchi with a Creamy Pesto Sauce

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Fluffy light pillows that melt in your mouth.


This gnocchi recipe can easily be made vegan, the gnocchi itself is vegan so just swap the parmesan for vegan parmesan and the cream for coconut cream or a plant based milk. If you decide to use a plant based milk, mix a little milk with a tbsp of cornflour and then add it to your sauce – this will help thicken it up nicely.

Serve with a bowl of greens and swap the pesto sauce for any sauce you like! We hope you love this recipe as much as we do, we haven’t been able to stop making it!

Gluten Free Cauliflower Gnocchi with a Creamy Pesto Sauce

Servings 6 servings
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Equipment

  • Saucepan
  • Frypan
  • Chopping Knife
  • Chopping Board
  • Teatowel or hand towel
  • Stirring utensil
  • Large Mixing Bowl
  • Strainer
  • Fork

Ingredients

  • 600 grams potatoes (peeled and diced)
  • 400 grams cauliflower
  • 1 1/2 cups chickpea flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1 pinch salt
  • 2 tbsp olive oil

Pesto sauce

  • 1/2 cup pasta water
  • 1/2-3/4 cup pesto sauce
  • 1/8 cup dry white wine
  • 1/4 parmesan (or vegan parmesan/ nutritional yeast)
  • 1 cup cream (or coconut cream)
  • 1 pinch salt and pepper
  • 2 tbsp butter (or vegan butter)
  • 2 cloves garlic (crushed)

Instructions

Make your gnocchi

  • Place cauliflower florets and potato cubes into a medium-large saucepan and cover with water. Bring to a boil for 15-20 minutes or until both veggies are very soft.
  • Strain and separate the potato and cauliflower. Add the potato to a large mixing bowl and leave the cauliflower in the strainer. Pour cold water over the cauliflower to cool it down (this makes the next step easier). Place cauliflower in the centre of a tea towel and twist the tea towel to squeeze all the water from the cauliflower.
  • Once all the excess water has been removed, add the cauliflower to the potatoes. Mash them together.
  • Add in both flours and salt and mix to combine. The dough will be a little crumbly at the start but it should come together nicely.
  • On a lightly floured surface, roll the dough into a neat ball and cut it evenly into 6 pieces. Roll the dough until they form a long rope. Cut them into 2 cm pieces and roll each piece lightly over the back of a fork.
  • Bring a large saucepan of water to the boil and gently drop in the gnocchi's, they are ready to take out when they rise to the surface – this takes only about 2-3 minutes. Make sure to save 1/4 cup of your pasta water.

Fry your gnocchi (optional)

  • In a large non-stick pan add a couple of tablespoon's of olive oil over low-medium heat. Let your oil warm up for a minute and then add in the cooked gnocchi's. Let them lightly fry until golden brown on one side and shake the pan to toss them around and let them brown on the other side.

For the sauce

  • Add the butter into a saucepan over medium heat, once the butter has melted, add in your crushed garlic and lightly fry until the raw smell goes away. Mix in the rest of the sauce ingredients and stir until the sauce thickens. Add in your gnocchi and any veggies you would like to add and enjoy!

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