Cauliflower Gnocchi with Creamy Cashew Pesto
Cauliflower is about to be taken to a new level in your kitchen today. My Cauliflower Gnocchi with Creamy Cashew Pesto is gluten free, vegan, and seriously delicious! If you’re looking for a healthy take on gnocchi, this simple recipe is for you!
Yield: 2 large bowls
Add all pesto ingredients to a food processor*. Blend on high until creamy, scraping sides as needed to ensure evenness.
Scoop pesto into a small bowl and set aside.
For the gnocchi, heat coconut oil in a nonstick skillet**. Once hot, dump in the bag of frozen gnocchi.
Sauté for 5 minutes over medium-high heat.
Pour in 1 Tbsp. of water, cover skillet, and steam for 3 minutes. Remove cover and toss until gnocchi are golden and crispy.
Serve hot gnocchi with pesto on the side.
Store leftover pesto refrigerated in small, airtight container for up to a week. Store leftover gnocchi refrigerated in airtight container for up to 3 days though best enjoyed fresh.
*You could also use a blender. Just be sure to scrape the sides often during the blending process.
**I highly reccomend sticking to the nonstick skillet for this recipe as the gnocchi is quite sticky. Choose one that is BPA free.
***Do not follow the directions for cooking the gnocchi on the back of the TJ’s bag—they will turn out super mushy.
Nutrition information is a rough estimate of 1/2 of the entire recipe.
Serving: 1g | Calories: 514kcal | Carbohydrates: 52g | Protein: 14.6g | Fat: 30.7g | Saturated Fat: 10g | Sodium: 967mg | Fiber: 5.5g | Sugar: 1.2g