Best Cauliflower Gnocchi With Pesto And Sun Dried Tomatoes Recipes

Sun-Dried Tomato and Any Greens Pesto image

Provided by msmart

Number Of Ingredients 9

1/4 cup unsalted nuts (pecans, almonds, pistachios, walnuts or pine nuts)
1/2 cup tightly packed sun-dried tomatoes (drained if packed in olive oil)
3/4 cup grated Parmigiano Reggiano ((omit for Whole30))
3 cups greens, packed (basil, spinach, arugula, kale or a combination of any of the above)
1 clove garlic (peeled and smashed)
2 tablespoons fresh lemon (plus more to taste)
freshly ground pepper to taste
Kosher salt to taste
1/2 cup extra-virgin olive oil

Steps:

In the bowl of a food processor, place the nuts, sun-dried tomatoes, parmesan, greens, garlic, and 2 tablespoons lemon juice. Season with pepper and about 1/2 teaspoon salt.
Pulse until the mixture is finely chopped but not completely puréed, about 15-20 times. Scrape down the processor and pulse again if necessary.
In the feed tube in the top of the food processor, add the olive oil and combine, being careful not to over process. Taste for salt and pepper and adjust if necessary. Store in a glass jar in the refrigerator for about a week; add a thin layer of olive oil on top of the presto to keep it from oxidizing.

Spinach-Cauliflower

Provided by Alyssa Gagarin

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 14

1/2 cup sun-dried tomatoes
1/4 cup almonds
1 clove garlic
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
12 ounces frozen cauliflower rice
One 10-ounce package frozen spinach, thawed and drained
1 cup cassava flour, plus more as needed
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
Olive oil

Steps:

For the sun-dried tomato pesto: Combine the sun-dried tomatoes, almonds, garlic, rosemary, 1/2 teaspoon salt and some pepper in a food processor. Add the oil gradually until smooth.
For the cauliflower "gnocchi": Put the cauliflower rice in a large microwave-safe bowl and microwave until tender, 2 to 3 minutes.
Mix the steamed cauliflower with the spinach, cassava flour, nutritional yeast, garlic powder, oregano and salt. Knead the dough until smooth; depending on how much moisture was in the cauliflower rice it may need more cassava flour to form a dough that is not sticky on the hands.
Form the gnocchi by either rolling 2 teaspoon pieces of dough with your hands OR rolling the whole dough into a long snake and cutting 2-inch pieces off. Use cassava flour if it starts to stick.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Fry the gnocchi in batches until golden brown, about 2 minutes per side; do not overcrowd the pan.
Divide the pesto between two pasta bowls and add the gnocchi on top.