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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (559g)|
|Recipe Makes: 1 Servings|
|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.
Calories per serving: 387
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