Indulge yourself in the flavors of this amazing cauliflower gnocchi dish with a homemade pesto sauce and the rich taste of sun-dried tomatoes. The delicate cauliflower gnocchi pairs perfectly with the vibrant and fresh basil pesto, while the sun-dried tomatoes add a burst of intense flavor. This recipe is quick and easy to make, making it a great choice for a weeknight dinner that will impress your family and friends. Enjoy the taste of Italy with this healthy and delicious twist on traditional gnocchi!
Ingredients
- 1 cauliflower head
- 1 cup all-purpose flour (plus extra for dusting)
- 1 egg, beaten
- 3 cups fresh basil leaves
- ¼ cup pine nuts
- ½ cup grated Parmesan cheese
- 2 cloves garlic
- ½ cup olive oil
- Juice of 1 lemon
- Salt and black pepper to taste
- 1 cup sun-dried tomatoes, chopped
- ½ cup grated Parmesan cheese for garnish
- Fresh basil leaves for garnish
Directions
- Begin by preparing the cauliflower. Cut it into florets and steam until tender, around 10 minutes. Let it cool down and then transfer it to a clean kitchen towel. Squeeze out as much moisture as possible.
- Place the squeezed cauliflower in a large mixing bowl and add the flour and beaten egg. Mix until well combined. The dough should be soft and slightly sticky.
- Sprinkle some flour on a clean surface and transfer the dough onto it. Knead it gently for a minute or two, adding more flour if needed, until it is soft and pliable.
- Divide the dough into smaller portions and roll each portion into a long, thin rope, about 1/2 inch thick. Cut the rope into bite-sized pieces and set aside.
- In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, and lemon juice. Pulse until the mixture becomes a smooth and creamy pesto sauce. Season with salt and black pepper to taste.
- Heat olive oil in a large skillet over medium heat. Add the sun-dried tomatoes and sauté for 2-3 minutes until they become slightly softer.
- Bring a large pot of salted water to a boil and carefully drop the gnocchi pieces into the water. Cook until they float to the surface, which should take about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to the skillet with sun-dried tomatoes.
- Add the homemade pesto sauce to the skillet and gently toss the gnocchi until they are evenly coated. Cook for an additional 1-2 minutes until everything is heated through.
- Serve the cauliflower gnocchi with pesto and sun-dried tomatoes in individual bowls. Garnish with grated Parmesan cheese and fresh basil leaves for an extra touch of flavor.
- Enjoy your homemade cauliflower gnocchi with a glass of your favorite wine and savor the delicious combination of flavors!
