Cauliflower Gnocchi

Before I get into this delicious recipe, I wanted to say that this is going to be my last post of the year. I will be taking the next two weeks off from posting, just to spend time with my family and relax at home. But I am always cooking up new things and I will be back again with new posts January 4! That is also the date that my next newsletter will be going out. Very exciting to be coming back in 2021. So make sure you are subscribed so you don’t miss a thing! Click here to subscribe! πŸ™‚

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Gnocchi: when you get it right, it’s something magical. These gnocchi were just that. They were so fluffy, soft and just pillowy. I have made gnocchi a few times before (using white potato and sweet potato), both varieties with high levels of success. You can see my post about sweet potato gnocchi here.

This time, I made it with cauliflower! I found a recipe from Pinch of Yum (link here) and it was incredible. The recipe was so informational for people who may not have made gnocchi before. It had step-by-step instructions which were so easy to follow.

The keys to making excellent cauliflower gnocchi, which I’ve noticed and also am reiterating from the recipe, are as follows:

  • Squeeze as much water as possible from the cooked cauliflower, you want very little moisture remaining
  • Don’t overmix/knead your dough, you want to just incorporate all the flour, which will keep the mixture light

Like I mentioned, these were super easy to make with only a few steps and only 3 ingredients (not including sauce). Using a food processor is a great tool to pulse up the cauliflower and then turn it into a nice dough. It was a little sticky, but a floured surface (and knife) is all you need to turn the dough into gnocchi. I ended up getting about 100 pieces after rolling out all my dough which is probably enough for 3 servings (or 2 hungry people, no judgment).

I placed all my raw gnocchi on a baking sheet and popped them in the freezer, which is something the recipe suggested. Once they were frozen, I transferred them to a storage bag and returned to the freezer until ready to cook.

Raw gnocchi on the baking sheet before freezing

While they were freezing, I prepared my sauce. Normally, I would’ve made the gnocchi with a tomato/rose sauce, but I had all this parsley, so I went with the pesto-route. It was so easy to make and it’s not your classic pesto. This is quite a budget-friendly version of pesto, using parsley and pepitas instead of basil and pine nuts. I whipped that up in a few minutes and set it aside. You can see the recipe down below πŸ™‚ .

After that, I just took a portion of frozen gnocchi, popped them in my pan (has to be nonstick) with a little olive oil and let them cook until golden on all sides. I think it took about 5 minutes. Once they are all golden, you add a little water to the pan and let them steam for 1 more minute. Make sure you don’t skip that step – this is what helps keep them so fluffy and light inside. The last thing to do is to stir in some of the freshly-made pesto (or other sauce of choice) and serve up!

This was such a good meal. The combination of the super soft gnocchi was so great with the bright flavours in the pesto. I also like that the pesto still had a little texture to it, I prefer that over a smooth one. The cool thing about this pesto (and the gnocchi) is that there is no dairy – the whole recipe is actually vegan! I will definitely make these again. I will probably make a double batch just have to have a lot in the freezer ready to go.

Parsley-Pepita Pesto:

  • 2 cup parsley, some stems are fine
  • 1/3 cup pepitas
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup olive oil, plus more if desired
  1. Add all ingredients except oil to bowl of processor. Pulse to get everything into small pieces.
  2. Pour in oil and blend until desired consistency. I like mine thick and chunky. You can add a couple more tablespoons of oil if you want it thinner and smoother.
  3. Taste the pesto and adjust with extra salt and pepper if you like. Makes ~1 cup.
Homemade parsley pepita pesto

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