Cauliflower Gnocchi with Avocado Pesto
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!
Cauliflower Gnocchi with Spinach Avocado Pesto
- Food processor
- Cheese cloth
- 2 cups cauliflower rice drained and as dry as possible
- 1 1/2 cups gluten-free all purpose flour (or you can use cassava four)
- 1 tsp salt
- 1 tbsp olive oil
Spinach Avocado Pesto
- 1/2 avocado
- 1/2 cup fresh basil *can add more to taste
- Juice of 1/2 lemon
- 3 tbsp olive oil
- 1 cup baby spinach
- 1 tsp salt *or to taste
- 1 tsp pepper *or to taste
- Drain the cauliflower rice with a cheese cloth to ensure it's as dry as possible.
- 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.
- 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.
- 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.
Spinach Avocado Pesto
- 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.