Cauliflower Gnocchi With Pesto And Sun Dried Tomatoes Recipes
SPINACH-CAULIFLOWER "GNOCCHI" WITH SUN-DRIED TOMATO PESTO
Steps:
- For the sun-dried tomato pesto: Combine the sun-dried tomatoes, almonds, garlic, rosemary, 1/2 teaspoon salt and some pepper in a food processor. Add the oil gradually until smooth.
- For the cauliflower "gnocchi": Put the cauliflower rice in a large microwave-safe bowl and microwave until tender, 2 to 3 minutes.
- Mix the steamed cauliflower with the spinach, cassava flour, nutritional yeast, garlic powder, oregano and salt. Knead the dough until smooth; depending on how much moisture was in the cauliflower rice it may need more cassava flour to form a dough that is not sticky on the hands.
- Form the gnocchi by either rolling 2 teaspoon pieces of dough with your hands OR rolling the whole dough into a long snake and cutting 2-inch pieces off. Use cassava flour if it starts to stick.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Fry the gnocchi in batches until golden brown, about 2 minutes per side; do not overcrowd the pan.
- Divide the pesto between two pasta bowls and add the gnocchi on top.
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- Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Add frozen cauliflower to a medium bowl. Toss with 1 1/2 teaspoons of olive oil. Season with salt and pepper. Spread gnocchi on the baking sheet, making sure none of the gnocchi are touching. Roast in the oven for 10 minutes.
- While the gnocchi roasts, add the sausage to the same medium bowl. Toss with the remaining olive oil. Season with a little bit of salt and pepper. Once the gnocchi have been in the oven 10 minutes, remove the pan from the oven. Push the gnocchi to the side (but still spread apart) and add the sausage to the pan. Place back in the oven until the sausage and gnocchi are crisp and golden brown, another 15-20 minutes.
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