Paleo Cauliflower Gnocchi with Avocado Pesto
Serves: 3 - 4 servings
Cauliflower Gnocchi
Avocado Pesto
  • 1 medium avocado
  • 1 cup packed fresh basil
  • 3 garlic cloves
  • ¼ cup pine nuts
  • ¼ cup lemon juice
  • 3 tbsp nutritional yeast
  • ½ tsp sea salt
  1. Place a steamer insert into a large saucepan and pour in water too just below the bottom of the steamer.
  2. Turn the heat to medium high and bring the water to a boil.
  3. Bring down the heat to medium low to simmer, then add cauliflower florets, cover, and steam until tender, about 10 minutes.
  4. While the cauliflower is steaming, make the avocado pesto by putting all ingredients in a food processor or a blender and blending until smooth and creamy. Set aside.
  5. Remove the cauliflower from the pot and transfer to a food processor. Blend until smooth.
  6. Add cassava flour, coconut flour, egg, and sea salt, and pulse until combined and forms a dough.
  7. Place the dough in the refrigerator for 15 minutes.
  8. If dough is too sticky, add cassava flour 1 tbsp at a time while kneading until it reaches the right consistency.
  9. Sprinkle some cassava flour on a large cutting board or a clean countertop.
  10. Roll your dough into ropes about ½ to ¾ inch thick, then cut the ropes into pieces that are about 1 inch long.
  11. If you'd like, use a fork to create indents on the gnocchi.
  12. Bring a large pot of water to a boil over high heat.
  13. Drop the gnocchi in the pot and cook until they float to the top, about 2 minutes. Drain the gnocchi and set aside.
  14. Heat 2 tbsp of coconut oil in a large skillet. Working in batches in needed, add gnocchi in a single layer and pan fry for 3 minutes. Flip over the gnocchi and pan fry for 3 additional minutes.
  15. Remove from heat and stir in avocado pesto. You might not need to use all the pesto. Serve hot or cold.
Recipe by Empowered Sustenance at