Traditional gnocchi is delicious, but it can also make you feel really heavy after a meal...
This recipe by The Beauty Chef founder, Carla Oates, came up with a different version—one that's lighter, gluten-free and fibre-rich. You'll adore these little parcels of loveliness with pesto alone, but adding coconut and almond milk will give you something richer and creamier.
Pumpkin Seed & Herb Pesto Recipe
1/4 Cup Pumpkin seeds lightly toasted
2 tablespoons savorary yeast flakes
1/2 clove garlic
Finely grated zest of1lemon
2 large Kale leaves - deveined and coarsely chopped
1 large handful of basil leaves
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
salt and pepper to taste
Place pumpkin seeds, yeast flakes, garlic and lemon zest into processor and coarsely chop
Add kale and basil - blend again
Gradually add oil and lemon juice
Pan Fried Cauliflower Gnocchi with Creamy Pesto Sauce
For the gnocchi:
400g cauliflower stalk & florets, broken into large pieces
50g ground almonds
2 tablespoons arrowroot, plus additional for rolling 15g nutritional yeast flakes
1 free-range organic egg white (optional)
1 teaspoon psyllium husk
1/2 teaspoon sea salt
2 tablespoons ghee or extra-virgin olive oil
For the Creamy Pesto Sauce:
125ml tinned coconut milk
125ml almond milk
90g Pumpkin Seed & Herb Pesto (recipe above)
Fresh basil, finely shredded, or micro herbs (optional), to serve
Freshly ground black pepper, to serve
1. Steam the cauliflower for 10 minutes, or until tender. Transfer to a food processor and blend until finely chopped.
2. Put in a medium bowl and add all remaining ingredients except the ghee. Stir to combine.
3.. Line a baking tray with baking paper. Dust a clean kitchen bench, and your hands, with some arrowroot.
4. Divide the gnocchi mixture into quarters. Using your hands, gently roll one quarter at a time into 2 cm (3/4 in) thick logs. Dip a small sharp knife in some arrowroot and cut each log into 2 cm (3/4 in) pieces. Gently squeeze each piece in the centre to give it the classic gnocchi shape, then transfer to the prepared tray.
5. Melt the ghee in a large frying pan over a medium heat. Cook the gnocchi in batches for 1–2 minutes on each side until golden brown. Transfer to a plate and set aside.
6. To prepare the creamy pesto sauce, pour the coconut and almond milk into a frying pan and simmer over a medium heat for 2–3 minutes until reduced a bit and slightly thicker. Add the pesto, stirring to combine, and heat through. Add the gnocchi to the pan and ladle with sauce to coat.
7. Serve the gnocchi in shallow serving bowls scattered with shredded basil and topped with freshly ground black pepper.