Ingredients
Equipment
Method
- Begin by steaming the cauliflower florets in a pot until they're tender, about 10 minutes. Once tender, allow them to cool slightly before blending.
- In a food processor, add the steamed cauliflower, egg, salt, pepper, and nutmeg. Pulse until the mixture is completely smooth and creamy.
- With the motor running, gradually add in the flour until the dough comes together, it's slightly sticky yet manageable.
- Dust your counter with flour and turn out the dough. Divide it into four pieces and roll each piece into a log about ½-inch thick. Cut the logs into 1-inch pieces and create ridges using a fork.
- Bring a large pot of salted water to a rolling boil. Once boiling, add the gnocchi in batches. They are done when they float to the surface, usually within 2-3 minutes.
- In a food processor, combine the basil, Parmesan, toasted pine nuts, and garlic. Pulse until finely chopped, then add olive oil until it’s a smooth consistency. Season with salt and pepper to taste.
- In a large skillet over medium heat, add the cooked gnocchi along with your freshly made pesto. Toss gently to coat.
Notes
Ensure the cauliflower cools completely before blending for a smoother dough. Always salt your boiling water for best flavor.