1 ¾ cups all-purpose flour (220 g), or gluten-free flour
¾ teaspoon salt
1 tablespoon olive oil
pesto sauce, for serving
Nutrition Info
Calories 290
Fat 5g
Carbs 52g
Fiber 9g
Sugar 7g
Protein 11g
How to Make It
1. Step
Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
2. Step
Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
3. Step
Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
4. Step
Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
5. Step
Shape the dough into a ball, then cut into 4 equal pieces.
6. Step
Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
7. Step
Roll each piece along the back of a fork to create a line pattern.
8. Step
Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
9. Step
Toss the gnocchi with pesto sauce and serve immediately.