Cauliflower Gnocchi (V) (GF)
Image source: empoweredsustenance.com
Cauli-flour (300 g) ‡
Olive oil (2 tbsp)
Pesto sauce (200 g) ‡
Salt and pepper, to taste
‡: available in Tall Tree Organic Subscription
In a bowl, combine the cauli-flour and olive oil with your fingers until well mixed. Shape into a ball of dough.
Transfer dough to a lightly floured surface and knead for a few minutes, until it bounces back when pressed.
Shape the dough into a ball once more and cut it into four equal pieces.
For each of the four pieces: Roll out a rope about 6 inches long and 1 inch wide. Slice the rope into 1/2 inch pieces.
Use the back of a fork to indent each piece with a line pattern.
Transfer the gnocchi pieces into a large pot of boiling, salted water. Boil until the pieces float to the surface; about 3-5 minutes. Remove using a slotted spoon.
Toss the gnocchi with the pesto sauce. Season with salt and pepper to taste, and serve immediately.