Spinach Cauliflower Gnocchi With Sun Dried Tomato Pesto Recipes

Steps:

• Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
• Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
• Serve immediately topped with almonds and Parmesan cheese.

Steps:

• For the sun-dried tomato pesto: Combine the sun-dried tomatoes, almonds, garlic, rosemary, 1/2 teaspoon salt and some pepper in a food processor. Add the oil gradually until smooth.
• For the cauliflower "gnocchi": Put the cauliflower rice in a large microwave-safe bowl and microwave until tender, 2 to 3 minutes.
• Mix the steamed cauliflower with the spinach, cassava flour, nutritional yeast, garlic powder, oregano and salt. Knead the dough until smooth; depending on how much moisture was in the cauliflower rice it may need more cassava flour to form a dough that is not sticky on the hands.
• Form the gnocchi by either rolling 2 teaspoon pieces of dough with your hands OR rolling the whole dough into a long snake and cutting 2-inch pieces off. Use cassava flour if it starts to stick.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Fry the gnocchi in batches until golden brown, about 2 minutes per side; do not overcrowd the pan.
• Divide the pesto between two pasta bowls and add the gnocchi on top.

Steps:

• Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower. Cook for 3 to 4 minutes. Heat 2 tablespoons of olive oil in a large saute pan, and saute the garlic and red pepper flakes for 1 minute. Remove the cauliflower from water with a large strainer or spider and add it to the pan with the garlic-red pepper mixture. Saute briefly until starting to brown, about 3 to 4 minutes. Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and let simmer for 5 minutes.
• Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add the pasta add cook to al dente. Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed. Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese. Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil. Serve immediately with remaining cheese on the side.