FROM 30/10'S KITCHEN...

Cauliflower Gnocchi

Another Delicious 30/10 Recipe

with Pesto 

RECIPE SUMMARY

 

Cauliflower Gnocchi with Pesto

Makes 2 servings: Counts towards 2 tablespoons Oil, 1 cup vegetables, 1 30/10 packet

 

INGREDIENTS

30/10 Products
 2 30/10 Plain Pancake Packets
Grocery List
 2 cups Cauliflower Florets
 ½ teaspoon Garlic Powder
 Sea Salt, to taste
 Black Pepper, to taste
 1 egg
 2 cups Fresh Spinach
 1 cup Fresh Basil
 2 Cloves of Garlic, minced
 ¼ cup Olive Oil
 Sea Salt & Pepper, to taste

 

DIRECTIONS

1

In a food processor or blender combine the spinach, basil, garlic, olive oil and sea salt and blend until smooth, set aside.

2

In a large pan bring water to a boil and place the cauliflower florets in the water, cook until the cauliflower is tender about 15 minutes. While the cauliflower is cooking preheat the oven to 350ºF.

3

Drain the cauliflower and place it in the food processor and blend until it forms a smooth paste. While it is blending periodically stop and scrape the sides down.

4

Once the cauliflower is smooth remove it from the food processor and place it in a towel or cheesecloth to press the remaining water out.

5

Place the pressed cauliflower in a small bowl and add in the pancake packets, garlic powder, salt, pepper and 1 egg, then combine. Mix until everything is well combined.

6

Once the mixture creates a smooth paste, spoon it into a Ziploc bag, cut a corner off the bag and pipe out 1inch long “gnocchi”. They should be about ½ inch in diameter. Bake the gnocchi for 15 minutes.

7

Remove the gnocchi from the oven and toss them in the pesto, heating if needed.

 

Ingredients

30/10 Products
 2 30/10 Plain Pancake Packets
Grocery List
 2 cups Cauliflower Florets
 ½ teaspoon Garlic Powder
 Sea Salt, to taste
 Black Pepper, to taste
 1 egg
 2 cups Fresh Spinach
 1 cup Fresh Basil
 2 Cloves of Garlic, minced
 ¼ cup Olive Oil
 Sea Salt & Pepper, to taste

Directions

1

In a food processor or blender combine the spinach, basil, garlic, olive oil and sea salt and blend until smooth, set aside.

2

In a large pan bring water to a boil and place the cauliflower florets in the water, cook until the cauliflower is tender about 15 minutes. While the cauliflower is cooking preheat the oven to 350ºF.

3

Drain the cauliflower and place it in the food processor and blend until it forms a smooth paste. While it is blending periodically stop and scrape the sides down.

4

Once the cauliflower is smooth remove it from the food processor and place it in a towel or cheesecloth to press the remaining water out.

5

Place the pressed cauliflower in a small bowl and add in the pancake packets, garlic powder, salt, pepper and 1 egg, then combine. Mix until everything is well combined.

6

Once the mixture creates a smooth paste, spoon it into a Ziploc bag, cut a corner off the bag and pipe out 1inch long “gnocchi”. They should be about ½ inch in diameter. Bake the gnocchi for 15 minutes.

7

Remove the gnocchi from the oven and toss them in the pesto, heating if needed.

Cauliflower Gnocchi

Nice! We're glad to know you're interested.

Simply submit your contact info and we’ll quickly reach out to book your FREE consultation.