Gluten-Free Cauliflower Gnocchi with Fresh Basil Pesto
Light cauliflower gnocchi made with rice flour and Parmesan, formed using a fork for traditional ridges. Served with homemade pesto of fresh basil, garlic, walnuts, and olive oil. Naturally gluten-free and quick to prepare.
Ingredients
- ½ cauliflower, finely grated
- 2 ½ cups rice flour
- ⅝ cups Parmesan cheese
- 1 oz walnuts
- ¼ cups Parmesan cheese
- 3 tbsp extra virgin olive oil
- 1 oz fresh basil
- 2 clove garlic
- salt, to taste(optional)
Instructions
- 1
Finely grate the cauliflower using the smallest grater holes until it resembles couscous
- 2
Cook the grated cauliflower in water for 5 minutes
- 3
Drain very thoroughly using a clean cloth, pressing to remove as much water as possible
- 4
Transfer to a bowl and add Parmesan cheese, salt, and rice flour, then knead until all ingredients are fully integrated
- 5
Form small balls and shape into gnocchi by rolling each ball against the tines of a fork
- 6
Cook the gnocchi in abundant water for approximately 5 minutes
- 7
While cooking, make the pesto by blending the basil, garlic, walnuts, Parmesan, and olive oil until reaching desired consistency, resembling a paste
- 8
Drain the cooked gnocchi and toss with the pesto, thinning with cooking water if desired
Tips
Pressing the cooked cauliflower thoroughly with a cloth is essential to prevent watery, dense gnocchi
Reserve some pasta cooking water to adjust pesto consistency rather than adding new water
Form gnocchi immediately after mixing; the dough becomes stickier if left to rest
Good to Know
Cooked gnocchi keeps refrigerated up to 3 days; reheat gently with pesto. Uncooked shaped gnocchi freeze well for up to 1 month.
Form and freeze gnocchi up to 1 month ahead. Cook from frozen, adding 1-2 minutes to cooking time. Make pesto up to 1 day ahead; store covered with plastic touching surface to prevent browning.
Serve immediately after tossing with pesto while gnocchi are warm. Accompany with additional Parmesan and crusty bread.
Common Mistakes
Under-draining cauliflower results in waterlogged, mushy gnocchi; press firmly with cloth
Overmixing dough after adding flour develops gluten-like toughness; mix only until combined
Pesto over-blended becomes bitter; pulse until reaching desired chunky-paste consistency