Shop Ingredients
Makes 2 servings 1 cup rroasted cauliflower, chopped, left over from our Whole Roasted Cauliflower recipe or 1 cup raw cauliflowerSorry this product is not available at your store
1/2 tsp saltSorry this product is not available at your store
2 tbsp Extra Virgin olive oilSorry this product is not available at your store
2 tbsp tapioca starchSorry this product is not available at your store
¼ cup potato starchSorry this product is not available at your store
2/3 cup kale, blanched and chopped (for kale pesto)Sorry this product is not available at your store
1 clove garlic (for kale pesto)Sorry this product is not available at your store
1/4 cup pine nuts, toasted (for kale pesto)Sorry this product is not available at your store
1 lemon, juiced (for kale pesto)Sorry this product is not available at your store
1/4 cup Extra Virgin olive oil (for kale pesto)Sorry this product is not available at your store
1/2 cup parmesan cheese, grated, plus extra for serving (for kale pesto)Sorry this product is not available at your store
Salt and pepper to season (for kale pesto)Sorry this product is not available at your store
Directions
- If using raw cauliflower, steam cauliflower until tender and easily pierced with a fork, 10-13 minutes. Cool the cauliflower slightly and put the florets in a tea towel. Squeeze out as much water as possible.
- Place the cooked cauliflower in a food processor with salt and olive oil. Process to almost a puree. Whisk salt, tapioca and potato starches together in a bowl and then add to the food processor. Process until the dough comes together.
- Turn the gnocchi dough out on a work surface, work into a smooth ball and divide into 8 equal parts. Roll into a log that's about 2cm thick, then cut into small 2cm pieces.
- Bring a pot of lightly salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 3 minutes. Scoop the gnocchi out with a slotted spoon and transfer to a lightly oiled tray.
- Place a large non-stick frying pan over medium heat and add enough olive oil to cover the base of the pan. When the oil is simmering and hot, crisp the gnocchi in a single layer without touching for 3-4 minutes on each side until golden brown. Repeat until all the gnocchi are cooked.
- To make the kale pesto, put the kale, garlic, pine nuts, lemon juice, olive oil and parmesan in a food processor and blend to a paste. Season with salt and pepper.
- Place the gnocchi on a serving dish, spoon over kale pesto and top with extra parmesan.