Spinach-Cauliflower "Gnocchi" with Sun-Dried Tomato Pesto

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Sun-Dried Tomato Pesto:

1/2 cup sun-dried tomatoes

1/4 cup almonds

1 clove garlic

1 teaspoon chopped fresh rosemary

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

Cauliflower "Gnocchi":

12 ounces frozen cauliflower rice

One 10-ounce package frozen spinach, thawed and drained

1 cup cassava flour, plus more as needed

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon kosher salt

Olive oil

Directions

  1. 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.
  2. For the cauliflower "gnocchi": Put the cauliflower rice in a large microwave-safe bowl and microwave until tender, 2 to 3 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the pesto between two pasta bowls and add the gnocchi on top.