A 30/10 Recipe...

Cauliflower Gnocchi

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

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