Traditional gnocchi is delicious, but it can also feel a little like heavy gut luggage...
When writing the Gut Guide, Carla came up with a different version—one that's lighter, gluten-free and fibre-rich. You'll adore these little parcels of loveliness with pesto alone, but adding coconut and almond milk will give you something richer and creamier.
Ingredients:
For the gnocchi:
400g cauliflower stalk & florets, broken into large pieces
50g ground almonds
2 tablespoons arrowroot, plus additional for rolling 15g nutritional yeast flakes
1 free-range organic egg white (optional)
1 teaspoon psyllium husk
1/2 teaspoon sea salt
2 tablespoons ghee or extra-virgin olive oil
For the Creamy Pesto Sauce:
125ml tinned coconut milk
125ml almond milk
90g chunky pesto (We love the Pumpkin Seed & Herb Pesto on page 244 of The Beauty Chef Gut Guide)
Fresh basil, finely shredded, or micro herbs (optional), to serve
Freshly ground black pepper, to serve
Method:
1. Steam the cauliflower for 10 minutes, or until tender. Transfer to a food processor and blend until finely chopped.
2. Put in a medium bowl and add all remaining ingredients except the ghee. Stir to combine.
3.. Line a baking tray with baking paper. Dust a clean kitchen bench, and your hands, with some arrowroot.
4. Divide the gnocchi mixture into quarters. Using your hands, gently roll one quarter at a time into 2 cm (3/4 in) thick logs. Dip a small sharp knife in some arrowroot and cut each log into 2 cm (3/4 in) pieces. Gently squeeze each piece in the centre to give it the classic gnocchi shape, then transfer to the prepared tray.
5. Melt the ghee in a large frying pan over a medium heat. Cook the gnocchi in batches for 1–2 minutes on each side until golden brown. Transfer to a plate and set aside.
6. To prepare the creamy pesto sauce, pour the coconut and almond milk into a frying pan and simmer over a medium heat for 2–3 minutes until reduced a bit and slightly thicker. Add the pesto, stirring to combine, and heat through. Add the gnocchi to the pan and ladle with sauce to coat.
7. Serve the gnocchi in shallow serving bowls scattered with shredded basil and topped with freshly ground black pepper.
