Gnocchi is a classic and very versatile meal. If you’re following a Paleo or AIP diet, this cauliflower gnocchi with pesto is the perfect comfort food meal. The avocado-based lemon basil pesto sauce is creamy, indulgent, and healthy. Plus, it’s an amazing sauce for so many things beyond gnocchi. Gnocchi takes a little work to make but it’s worth it! Plus, it can be stored in the freezer for quick meals later.
**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something, I will earn a small commission (at no additional cost to you) to help continue maintaining this site.
What is Gnocchi Made Of?
Gnocchi is typically made from a dough made with white potatoes, flour, eggs, and salt. For this recipe, we’ll use cauliflower and cassava flour to keep it AIP compliant.
Cauliflower Gnocchi Ingredients:
- Head of Cauliflower OR Frozen Florets (about 9 cups)
- Cassava Flour
- Sea Salt
Lemon Basil Pesto Sauce
- Extra Virgin Olive Oil
- Lemon Juice
- Fresh Basil
- Garlic Cloves
- Sea Salt
- Avocado
How to Make Cauliflower Gnocchi
- Boil the cauliflower for about 10 minutes.
- Remove it from the water. Allow it to cool then put the cauliflower in a clean towel and squeeze out as much water as possible. You will probably need to do this in 2-3 batches.
- Place the cauliflower in a food processor.
- Add 1 1/4 cup cassava flour (to start) and salt. Blend until smooth. If the dough is sticky add an additional tablespoon of cassava flour at a time until it’s easy to handle.
- Place the dough on a cutting board and divide into 8 equal pieces. Roll each piece into a thin “rope’ about 1/2 in thick and 12 inches long. Cut each rope into little pieces about 1/2 in wide. They will be about the size of little marbles. I got roughly 18-20 pieces per rope.
- Bring the pot water to a boil again (or start a new pot of water). Add all the gnocchi pieces to the boiling water. Watch them closely- they will rise to the surface after a few minutes. This means they’re done. You can scoop them out with a slotted spoon and place them on the baking sheet.
- Bake the gnocchi at 425 degrees for about 20 minutes.
- Allow to cool for a few minutes, then toss the gnocchi with the sauce (you can eat the sauce warm or cool). Garnish with fresh basil.
Notes:
- The amount of flour needed for your dough may vary a little bit. That’s why the recipe instructions have you start with 1 ¼ cups of cassava flour. Then if the dough is a bit sticky, you can add 1 tbsp of flour at a time until the dough is easy to handle.
- Keep the gnocchi fairly small- about the size of marbles.
Fresh vs. Frozen Cauliflower for Cauliflower Gnocchi
I’ve made this recipe with both fresh and frozen cauliflower and they came out about the same. I did end up using a little bit less cassava flour with the frozen cauliflower for some reason.
How to Store Cauliflower Gnocchi
This will keep fresh in the fridge for about 3 days. To freeze the gnocchi dough, prepare it according to the instructions (but don’t boil or bake it). Place the gnocchi dough pieces on a parchment paper-lined baking sheet then place in the freezer for at least 30 minutes. Transfer the gnocchi pieces to a gallon-sized ziplock bag or airtight storage container. The dough will stay fresh for about 3 months. When you’re ready to cook it, just thaw it in the fridge, then cook it according to the recipe instructions.
If you enjoyed this post, you may also like:
Easy AIP Cauliflower Fried Rice
Korean Glass Noodle Recipe with Ground Beef
Roasted Cauliflower Arugula Salad
Conclusion:
I hope you found this post useful. If you tried it, please leave a comment below and let me know what you thought!
Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!
If you liked this post, please share it!
Cauliflower Gnocchi with Creamy Lemon Basil Sauce
Equipment
Ingredients
Cauliflower Gnocchi
- 1 head of cauliflower, chopped, leaves removed OR 30-34 oz frozen florets (about 9 cups)
- 1 1/2 cup cassava flour
- 1/2 tsp sea salt
Lemon Basil Sauce
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice (about 4 lemons)
- 1 cup loosely packed basil
- 4 garlic cloves
- 1/2 tsp sea salt
- 1/2 cup diced avocado
Instructions
- Boil the cauliflower for about 10 minutes.1 head of cauliflower, chopped, leaves removed OR 30-34 oz frozen florets
- While cauliflower is boiling, make the sauce. Combine all ingredients in a small food processor and blend until smooth. Set aside.1/2 cup extra virgin olive oil, 1/4 cup lemon juice, 1 cup loosely packed basil, 4 garlic cloves, 1/2 cup diced avocado, 1/2 tsp sea salt
- Preheat the oven to 425 degrees. Prepare a baking sheet lined with parchment paper.
- Remove the cauliflower from the water with a slotted spoon (but reserve the hot water to cook the gnocchi in to save some time- or if you prefer, you can start a fresh pot of water later). Rinse the cauliflower with cool water. Once it's cool enough to touch, put the cauliflower in a clean towel and squeeze out as much water as possible. You will probably need to do this in 2-3 batches.1 head of cauliflower, chopped, leaves removed OR 30-34 oz frozen florets
- Once the water is squeezed out, place the cauliflower in a food processor (if using the same food processor container as the sauce, make sure it's clean).1 head of cauliflower, chopped, leaves removed OR 30-34 oz frozen florets
- Add 1 1/4 cup cassava flour (to start) and salt. Blend until smooth. If the dough is sticky add an additional tablespoon of cassava flour at a time until it's easy to handle.1 head of cauliflower, chopped, leaves removed OR 30-34 oz frozen florets, 1/2 tsp sea salt, 1 1/2 cup cassava flour
- Place the dough on a cutting board and divide into 8 equal pieces. Roll each piece into a thin "rope' about 1/2 in thick and 12 inches long. Cut each rope into little pieces about 1/2 in wide. They will be about the size of little marbles. I got roughly 18-20 pieces per rope.
- Bring the pot water to a boil again (or start a new pot of water). Add all the gnocchi pieces to the boiling water. Watch them closely- they will rise to the surface after a few minutes. This means they're done. You can scoop them out with a slotted spoon and place them on the baking sheet.
- Bake the gnocchi at 425 degrees for about 20 minutes.
- Allow to cool for a few minutes, then toss the gnocchi with the sauce (you can eat the sauce warm or cool). Garnish with fresh basil.
Leave a Reply