· recipe ·
Cauliflower Gnocchi with Vegan Kale Pesto
Cauliflower holds a surprising amount of water. Removing excess moisture matters as much as the choice of binder.
Time and servings
- Prep
- 55 min
- Cook
- 60 min
- Additional
- 5 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 640
- Protein
- 13 g
- Fat
- 43 g
- Carbs
- 58 g
Cook and squeeze the cauliflower
Cut the cauliflower into florets and steam until fully tender. Cool until safe to handle, then squeeze it very thoroughly in a clean towel; retained water will weaken this vegan formula.
Hydrate the flax binder
Whisk the ground flaxseed with 3 Tbsp45 ml water and leave it for 10 minutes until thick and gel-like.
Mix the cauliflower dough
Process the squeezed cauliflower until finely textured. Mix it with the cassava flour, tapioca starch, flax gel, and 1/2 tsp3 g of the salt just until a cohesive dough forms; do not add egg or dairy.
Roll and cut the dough
Divide the dough and gently roll each portion into a rope between sheets of parchment. Cut the ropes into bite-size pieces without adding flour.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Toast and cool the walnuts
Toast the walnuts in a dry wide skillet until fragrant, then spread them on a plate and cool for 5 minutes.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.
Make the vegan kale pesto
While the water heats, strip the kale leaves from their stems and tear them into small pieces. Process the kale with the cooled walnuts, nutritional yeast, garlic, 6 Tbsp90 ml of the olive oil, black pepper, 1 teaspoon5 ml finely grated lemon zest, and 2 tablespoons30 ml lemon juice to a textured paste.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Crisp the gnocchi
Heat 2 Tbsp30 ml in the skillet over medium heat. Add the drained gnocchi in an even layer and cook until the undersides are golden, then turn gently to brown the other side.
Coat away from heat
Fold the vegan kale pesto through the crisp gnocchi away from direct heat, adding a spoonful of warm cooking water only if needed. Add up to 1/2 tspup to 3 g of the salt if needed and serve immediately.
