Recipe courtesy of Alyssa Gagarin
Recipe courtesy of Alyssa Gagarin
Watch how to make this recipe.
Spinach-Cauliflower "Gnocchi" with Sun-Dried Tomato Pesto
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 355 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 355 mg
Ingredients
Sun-Dried Tomato Pesto:
Cauliflower "Gnocchi":
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Directions
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33m
Easy
CLASS
- For the sun-dried tomato pesto: Combine the sun-dried tomatoes, almonds, garlic, rosemary, 1/2 teaspoon salt and some pepper in a food processor. Add the oil gradually until smooth.
- For the cauliflower "gnocchi": Put the cauliflower rice in a large microwave-safe bowl and microwave until tender, 2 to 3 minutes.
- Mix the steamed cauliflower with the spinach, cassava flour, nutritional yeast, garlic powder, oregano and salt. Knead the dough until smooth; depending on how much moisture was in the cauliflower rice it may need more cassava flour to form a dough that is not sticky on the hands.
- Form the gnocchi by either rolling 2 teaspoon pieces of dough with your hands OR rolling the whole dough into a long snake and cutting 2-inch pieces off. Use cassava flour if it starts to stick.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Fry the gnocchi in batches until golden brown, about 2 minutes per side; do not overcrowd the pan.
- Divide the pesto between two pasta bowls and add the gnocchi on top.
