One of my favorite things to do in the kitchen is to take a traditional dish and substitute/swap ingredients to put a healthy twist on it. So tonight I took a shot on this Italian classic – gnocchi. Typically a heavier dish, I swapped potatoes and all-purpose flour for cauliflower. While the texture and consistency wasn’t as light and dough-y as traditional gnocchi, it was a definite “do-again” dish. Don’t be intimidated – homemade gnocchi is relatively easy and quick to make (seriously).
I’m a big fan of Caulipower pizza crust, so when I stumbled upon their cauliflower-based baking flour my mind immediately started thinking of creative ways I could incorporate this into my next recipe. However, if you’re looking for an easier (and cheaper) alternative, check out Trader Joe’s frozen cauliflower gnocchi. Caulipower baking flour costs ~$9.99 per bag, but you can get this pre-made alternative for $2.69 per bag.
Regardless of which gnocchi variety you choose, this homemade pistachio pesto is a must try. And sticking with the theme here, also quick and easy to make! Seriously. Just throw all of the ingredients in a small food processor. Cooking for one? Freeze the extra pesto in ice cube trays for individual sized servings for later.
Looking for a side to accompany this dish? I opted for a super light and refreshing arugula salad with tricolor tomatoes, thinly sliced red onion and fresh mozzarella. Finish with a squeeze of lemon, drizzle of EVOO and Himalayan salt + fresh ground pepper. This salad was the perfect compliment to the bold flavors in the gnocchi.
1 medium head of cauliflower
1.5 cups of Caulipower cauliflower-based baking mix
1 cup basil
2 garlic cloves
1/4 cup toasted pine nuts
1/4 cup EVOO
3 tablespoons Vegan parmesan
Handful shelled pistachios (optional)
Roasted red pepper flakes
Himalayan sea salt
Fresh ground pepper
- Heat 1 tablespoon of EVOO and add pine nuts. Toast until light golden color.
- Add basil, garlic cloves, pine nuts, EVOO, and pistachios to small food processor. Season w roasted red pepper flakes, Himalayan sea salt and fresh ground pepper to taste.
- Steam 1 medium head of cauliflower until soft. Add steamed cauliflower to food processor and pulse until mashed. Add Caulipower baking mix, one egg and vegan parmesan.
- Knead mixture. Roll into rope and cut into half-inch pieces.
- Bring pot of water to boil. Drop in gnocchi and cook for 3-5 minutes (or until gnocchi rise to the top). Drain cauliflower.
- Toss cauliflower gently in pan with pesto on low heat for 3 minutes (or until pesto is warm and gnocchi turns a light golden color).