Description
A delicious and healthy take on traditional gnocchi using cauliflower and topped with pesto.
Ingredients
Scale
- 1 head of cauliflower, riced
- 1 cup of gluten-free flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pesto
Instructions
- Rice the cauliflower and steam until tender.
- Let the cauliflower cool and then squeeze out excess moisture.
- In a bowl, combine riced cauliflower, gluten-free flour, egg, salt, and pepper.
- Form the mixture into small dumplings.
- Boil water in a pot and add the gnocchi. Cook until they float.
- Drain and toss with pesto.
- Serve immediately.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- You can freeze uncooked gnocchi for later use.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: cauliflower gnocchi, pesto, gluten-free, Italian dish