Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 900grams cauliflower florets
- 160grams plain flour
- 1 cube vegetable stock
- 2tablespoons olive oil
- 1 medium lemon, zest and juice
- 190grams pesto
- 60grams vegetarian hard cheese, grated
- 1 pinch black pepper
Nutrition per serving
2380kJ / 570Cal
2380 Kilojoules or 570 Calories
27% of daily energy intake*
Protein
16.7grams
Fat
36.2grams
Carbs
45.0grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cauliflower replaces potato to make lighter gnocchi, delicious with pesto and lemon.
Method
Step 1 of 5
Fill a large pot with water, add the stock cube and bring to the boil. Add the cauliflower and cook for 8-9 minutes until tender. Drain and in two batches, place the florets on a clean tea towel, wrap up tightly and squeeze out excess water over the sink.
Step 2 of 5
Place the cauliflower in a food processor and pulse to form crumbs. Add the flour and pulse to form a sticky dough.
Step 3 of 5
Tip the dough on to a floured surface and roll into a ball. Cut in 4 and shape each quarter into a long, thin rope. Cut into gnocchi.
Step 4 of 5
Heat half the oil in a large, non-stick pan and fry half the gnocchi for 2-3 minutes until browned. Pour in a splash of water and cook for 1 minute to steam and soften the gnocchi. Remove from the pan and repeat with the other half.
Step 5 of 5
Place all the gnocchi back in the pan and pour over the pesto, lemon juice and lemon zest. Cook for 2 minutes to heat through. Divide into 4 bowls, top with cheese and black pepper and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.