Purple Cauliflower Gnocchi
with Almond Pesto
Ingredients

Almond Pesto

  • 1 (4 oz) package of basil
  • [q:1/4] cup chives
  • 1 tsp nutritional yeast
  • [q:1/2] cup almonds
  • [q:1/2] tsp black pepper
  • 2 Tbsp liquid aminos
  • 1 cup water
  • 1 lemon, juiced
  • [q:1/4] tsp salt

Gnocchi

  • 1 head purple cauliflower
  • 1 tsp salt
  • [q:1 1/2] cups cassava flour
Directions
  1. Add pesto ingredients to a blender. Blend until smooth. Add more water if needed. Set pesto aside.
  2. Remove florets from cauliflower. Discard stems or save for another use. Steam florets in a steamer basket in a pot with 1-inch of water. Cook until cauliflower is fork-tender.
  3. Transfer cauliflower florets to clean blender jar or a food processor bowl. Blend cauliflower until you get a mash. Transfer mash to a bowl. Add salt and cassava flour, [q:1/2] cup at a time. Mix well until you get a ball that is moist and holds together but does not stick to your hands.
  4. Fill a 5-quart pot with water and bring to a boil.
  5. Split dough ball into 4 evenly sized pieces. Roll 1 of the pieces on a cassava flour-dusted clean surface into a snake-like shape about the circumference of a nickel. Cut into 1-inch pieces. Transfer cut gnocchi pieces to a plate. Lightly dust plate with cassava flour to keep gnocchi pieces from sticking together. Repeat process with remaining sections of dough.
  6. Add gnocchi pieces to boiling water. Boil until they float, about 1 minute. Remove from water with a slotted spoon. Sauté in oil for 2 to 3 minutes over medium-high heat, or serve fresh out of the boiling water with almond pesto.
Nutrition Info
396 Calories, 11 g Protein, 0 mg Cholesterol, 68 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (1 g sat), 759 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, [nutrition:3] Vitamin B12, Folate, Phosphorus, [nutrition:2] Iron, Magnesium, [nutrition:1] Vitamin A, Calcium, Potassium, Zinc