There are so many creative recipes with cauliflower; one of them is delicious vegetarian cauliflower gnocchi. This healthy gnocchi recipe is perfect for those who are following a strict low carb diet.

Source: https://winosity.com/homemade-cauliflower-gnocchi/

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Name: Homemade Cauliflower Gnocchi
Prep time: 30 min
Total time: 20 min
Yield: 1
Cuisine: American
Ingredients: 16 ounce frozen cauliflower florets; 2/3 cup flour; 1 teaspoon salt; 2 tablespoons olive oil; 1 cup water; 3/4 cup sunflower seeds (Pesto Sauce); 3/4 cup basil leaves (Pesto Sauce); 3/4 tablespoon fresh dill (Pesto Sauce); 1 tablespoon green onion (Pesto Sauce); 1 clove garlic (Pesto Sauce); 1 tablespoon lemon juice (Pesto Sauce); 2 teaspoons olive oil (Pesto Sauce); sea salt and pepper to taste (Pesto Sauce); Sunflower seeds and dill (Pesto Sauce)

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INGREDIENTS

16 ounce frozen cauliflower florets
2/3 cup flour
1 teaspoon salt
2 tablespoons olive oil
1 cup water
3/4 cup sunflower seeds (Pesto Sauce)
3/4 cup basil leaves (Pesto Sauce)
3/4 tablespoon fresh dill (Pesto Sauce)
1 tablespoon green onion (Pesto Sauce)
1 clove garlic (Pesto Sauce)
1 tablespoon lemon juice (Pesto Sauce)
2 teaspoons olive oil (Pesto Sauce)
sea salt and pepper to taste (Pesto Sauce)
Sunflower seeds and dill (Pesto Sauce)

Servings

INSTRUCTIONS

Bring a pot of water to boil over high heat.

Add cauliflower and cook for 8 minutes, until tender. Drain and set aside.

Lay cauliflower on a clean towel and allow it to cool for 10 minutes.

Squeeze excess water out of cauliflower.

Place cauliflower in a food processor.

Pulse until it makes crumbles.

Add flour and salt.

Pulse lightly until a soft, sticky dough forms.

Place dough on a floured work surface.

Cut into 4 sections. Roll each section into a rope.

Cut each rope into little gnocchi pieces.

Blend sunflower seeds, dill, basil leaves, lemon juice, garlic and olive oil in a blender until a smooth and creamy Pesto. And set aside.

Heat a large nonstick skillet over medium heat.

Add a swizzle of oil and gnocchi and cook until browned.

Add a splash of water to cook.

Add pesto sauce to the pan with the gnocchi.

Toss to combine.

NOTES

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Homemade Cauliflower Gnocchi

16 ounce frozen cauliflower florets 
2/3 cup flour  
1 teaspoon salt  
2 tablespoons  olive oil  
1 cup  water  
3/4 cup sunflower seeds (Pesto Sauce)  
3/4 cup basil leaves (Pesto Sauce)  
3/4 tablespoon  fresh dill (Pesto Sauce)  
1 tablespoon  green onion (Pesto Sauce)  
1 clove garlic (Pesto Sauce)  
1 tablespoon  lemon juice (Pesto Sauce)  
2 teaspoons olive oil (Pesto Sauce)  
   sea salt and pepper to taste (Pesto Sauce)  
  Sunflower seeds and dill (Pesto Sauce)

Bring a pot of water to boil over high heat.

Add cauliflower and cook for 8 minutes, until tender. Drain and set aside.

Lay cauliflower on a clean towel and allow it to cool for 10 minutes.

Squeeze excess water out of cauliflower.

Place cauliflower in a food processor.

Pulse until it makes crumbles.

Add flour and salt.

Pulse lightly until a soft, sticky dough forms.

Place dough on a floured work surface.

Cut into 4 sections. Roll each section into a rope.

Cut each rope into little gnocchi pieces.

Blend sunflower seeds, dill, basil leaves, lemon juice, garlic and olive oil in a blender until a smooth and creamy Pesto. And set aside.

Heat a large nonstick skillet over medium heat.

Add a swizzle of oil and gnocchi and cook until browned.

Add a splash of water to cook.

Add pesto sauce to the pan with the gnocchi.

Toss to combine.

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Homemade Cauliflower Gnocchi
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Nutrition

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Serving Size: 1 Serving (559g)
Recipe Makes: 1 Servings

Calories: 387
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 2.8mg		0 %
Total Carbohydrate 100g		29 %
	Dietary Fiber 0g	0 %
	Sugars, other 100g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 387

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