Cauliflower Gnocchi with Avocado Pesto

60 minutes

serves 2

Thanks to Trader Joes, cauliflower gnocchi is all the rage right now. I don’t know about you, but every time I go to pick up some from the freezer section, they’re sold out. Turns out that Trader Joes only gets a limited supply of the cauliflower gnocchi each week. It also turns out that this is actually extremely easy to make at home, so, I decided to make my own!

Gnocchi by itself is always a good time, but the sauce is really what takes you to flavor town, as Guy Fieri would say. So, for this healthier version, I created a creamy avocado spinach pesto to top the gnocchi. Pesto, in theory, sounds super healthy and nutritious. The reality is, store bought pesto is loaded with oil and parmesan cheese, which is delicious, but not the best to have regularly. I decided to swap out the cheese for a healthy-fat avocado, and I added some spinach for more nutritional value. Don’t worry, this tastes delicious and you can always top with some Parmesan cheese so you don’t miss out on that umami flavor!

Woman holding a bowl full of cauliflower gnocchi with spinach avocado pesto dining with skyler
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5 from 4 Reviews

Ingredients

Adjust Servings
Cauliflower Gnocchi
2cups cauliflower rice
1 1/2cups gluten-free all purpose flour
1tsp salt
1tbsp olive oil
Spinach Avocado Pesto
1/2 avocado
1/2cup fresh basil
Juice of 1/2 lemon
3tbsp olive oil
1cup baby spinach
1tsp salt
1tsp pepper
Equipment
Food processor
Cheese cloth

Directions

1.

Drain the cauliflower rice with a cheese cloth to ensure it's as dry as possible.

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2.

In a food processor, combine the cauliflower, the flour, salt and olive oil and blend until a dough consistency forms. If the texture is too goopy, add more flour. Sometimes this can vary if the cauliflower has more water in it, so trust your instinct on the texture! If you do add more flour, incorporate it slowly (1 tablespoon at a time) and mix until desired dough-like consistency is formed.

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3.

Roll the dough into a long, skinny log. Round it out as much as you can. Cut down the log into even shapes. These are your gnocchi! Press a fork down on each individual gnocchi to create line marks.

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4.

Boil and salt water in a pot and let the gnocchi cook for 4-5 minutes. Until the middle is cooked. Drain the pasta and let it sit.

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5.

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6.

In a food processor, combine your avocado, basil, olive oil, lemon juice, spinach, salt and pepper until a creamy sauce forms. If you want a less thick consistency, add more olive oil or water until desired consistency is reached.

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Notes

4 Comments

  • Melaina

    YUM!! This dish was so delicious. I was a little scared to make cauliflower gnocchi from scratch, but it turned out great. I definitely had to add extra flour to the dough after blending all the ingredients in the food processor. I was so worried they would fall apart in the boiling water, because the dough seemed so delicate, but they came out really well. The avocado pesto is amazing. Will definitely be making this one again!

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