Cauliflower Gnocchi With Pesto - simplyhealthyeats.com

There’s something incredibly satisfying about making gnocchi from scratch—the gentle process of shaping each little dumpling, the anticipation of that first, perfect bite. But let’s be honest, a traditional potato version can feel a bit heavy sometimes. That’s where this recipe for Cauliflower Gnocchi with Pesto comes in. It’s a lighter, brighter take on a classic comfort food, and honestly, it might just become your new favorite weeknight hero. The gnocchi themselves are surprisingly simple to make, with steamed cauliflower and a little flour creating a dough that’s tender and delicate. When you toss them in a vibrant, homemade pesto, the whole dish just sings with fresh, herby flavor. It feels a little fancy, but the process is really approachable. You’ll end up with a meal that’s not only delicious but also feels nourishing and light—a true win-win in my book. The key is to embrace the slightly different texture; these gnocchi are more tender than their potato cousins, but that just means they soak up the pesto even better.

Recipe Overview

Why You’ll Love This Cauliflower Gnocchi with Pesto

It’s a Lighter Take on Comfort Food. You get all the cozy, satisfying feelings of a big bowl of pasta without the heaviness. The cauliflower base makes these gnocchi wonderfully light and delicate, perfect for when you want something comforting but still feel energized afterwards.
The Homemade Pesto is a Game-Changer. Seriously, once you make pesto from scratch, it’s hard to go back. The flavor is just so much brighter and more vibrant than anything from a jar. It truly makes the entire dish come alive.
It’s Surprisingly Fun to Make. There’s a simple joy in getting your hands into the dough and rolling out those little gnocchi ropes. It’s a therapeutic kitchen activity that results in something truly special and homemade.
Incredibly Versatile. This recipe is a fantastic base. You can swap the basil in the pesto for arugula or kale, add a pinch of chili flakes for heat, or throw in some cherry tomatoes and spinach for extra veggie power. It’s your canvas!

Ingredients & Tools

1 medium head cauliflower, cut into florets (about 600g / 1.3 lbs)
1 large egg, lightly beaten
120-150 g all-purpose or “00” flour, plus more for dusting
½ tsp fine sea salt
¼ tsp freshly ground black pepper
A good pinch of freshly grated nutmeg
50 g fresh basil leaves
30 g pine nuts, toasted
1 small garlic clove
60 g freshly grated Parmesan cheese, plus more for serving
120 ml extra-virgin olive oil
Juice of ½ a lemon

Tools: A food processor or high-speed blender, a potato ricer or fine mesh sieve, a large pot for boiling, a slotted spoon, a baking sheet.

A couple of ingredient notes right off the bat—using a finely grated cheese like Parmesan is key for a smooth pesto, and toasting the pine nuts really deepens their flavor. Don’t skip it! The amount of flour can vary a little depending on how much moisture your cauliflower holds, so start with the lower amount and add more only if the dough is too sticky to handle.

Serves: 3-4 | Prep Time: 40 minutes | Cook Time: 20 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

Dry Your Cauliflower Really Well. This is the single most important step for success. After steaming, you must get as much water out as possible. A wet cauliflower will require way too much flour, leading to dense, gummy gnocchi. Patience here pays off!
Why a Ricer or Sieve? Using a potato ricer or pushing the cauliflower through a fine mesh sieve creates the lightest, fluffiest texture, which is perfect for gnocchi. Mashing with a fork can leave chunks, and a food processor can make it gluey. The right tool makes all the difference.
Don’t Overwork the Dough. Treat the dough gently. You just want to bring it together until it’s no longer sticky. Over-kneading develops the gluten in the flour and will make the gnocchi tough instead of tender and pillowy.
Taste Your Pesto and Adjust. Pesto is all about balance. After blending, taste it! Does it need more salt? A bit more lemon juice to brighten it up? Maybe a splash more oil? Adjust it to your personal preference—it’s your sauce!

How to Make Cauliflower Gnocchi with Pesto

Step 1: Prepare the Cauliflower. Start by steaming your cauliflower florets until they are very tender when pierced with a knife, about 8-10 minutes. Immediately spread the hot cauliflower out on a clean kitchen towel or several layers of paper towels. Let it cool for a few minutes until it’s safe to handle, then wrap it up in the towel and squeeze, squeeze, squeeze over the sink to remove every last bit of moisture you can. You’ll be amazed at how much water comes out. This step is non-negotiable for perfect gnocchi.

Step 2: Make the Gnocchi Dough. Transfer the thoroughly dried cauliflower to a large bowl. If you have a potato ricer, rice it into the bowl. If not, push it through a fine-mesh sieve using a spatula. You should have a light, fluffy, almost snow-like texture. Add the beaten egg, salt, pepper, and nutmeg. Mix gently with a fork to combine. Now, sprinkle over 120g (about 1 cup) of the flour. Use your hands to gently bring the mixture together into a soft dough. If it’s still very sticky, add the remaining flour a tablespoon at a time until the dough is just workable. Remember, less flour is better!

Step 3: Shape the Gnocchi. Lightly flour your work surface. Divide the dough into 4 equal portions. Working with one portion at a time (keeping the others covered), gently roll the dough into a long rope about 2cm (¾-inch) thick. Don’t roll it too thin. Using a sharp knife or a bench scraper, cut the rope into 2cm (¾-inch) pieces. You can leave them as little pillows, or for the classic ridged look, gently roll each piece down the tines of a fork. Place the shaped gnocchi on a lightly floured baking sheet.

Step 4: Make the Pesto. While the gnocchi rest, make your pesto. In the bowl of a food processor, combine the basil, toasted pine nuts, garlic, and Parmesan cheese. Pulse a few times until everything is finely chopped. With the motor running, slowly stream in the olive oil until a smooth sauce forms. Add the lemon juice and a pinch of salt, then pulse to combine. Taste and adjust the seasoning. Set aside.

Step 5: Cook the Gnocchi. Bring a large pot of generously salted water to a rolling boil. Gently drop in the gnocchi in batches, being careful not to overcrowd the pot. You’ll know they’re done when they float to the surface—this should only take 2-3 minutes. Let them cook for another 30 seconds after they float, then use a slotted spoon to scoop them out directly into a large bowl. They are delicate, so handle them with care.

Step 6: Bring It All Together. As soon as the gnocchi are in the bowl, add a generous dollop of your fresh pesto. Gently toss to coat, adding a tablespoon or two of the pasta cooking water if needed to loosen the sauce and help it cling to the gnocchi. The residual heat from the gnocchi will warm the pesto perfectly, creating an incredible aroma.

Serving Suggestions

Complementary Dishes

A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the rich, herby gnocchi.
Pan-Seared Lemon Chicken — For a more substantial meal, serve the gnocchi alongside thinly pounded chicken breasts seared with lemon and herbs. The flavors complement the pesto beautifully.
Roasted Cherry Tomatoes — Toss a pint of cherry tomatoes with olive oil, salt, and pepper, and roast until they burst. Spoon them over the top for a sweet, juicy burst of flavor.

Drinks

A Crisp Sauvignon Blanc — The herbaceous and citrusy notes in a good Sauvignon Blanc mirror the flavors in the pesto, making for a truly harmonious pairing.
Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate between each delicious, savory bite.
A Light Italian Pinot Grigio — Its crisp, clean profile won’t overpower the delicate flavor of the cauliflower gnocchi, letting the pesto shine.

Something Sweet

Lemon Sorbet — The ultimate palate cleanser. A scoop of sharp, refreshing lemon sorbet feels light and elegant after this meal.
Amaretti Cookies — These classic Italian almond cookies are delightfully crunchy and not too sweet, offering a lovely, simple finish.
Dark Chocolate Almond Bark — A few pieces of dark chocolate studded with roasted almonds satisfy a sweet tooth without being overly heavy.

Top Mistakes to Avoid

Mistake: Not squeezing enough water from the cauliflower. This is the number one reason for gummy, dense gnocchi. The extra moisture forces you to add more flour, which weighs them down. Be ruthless with that kitchen towel!
Mistake: Boiling the gnocchi in unsalted water. This is your only chance to season the gnocchi themselves from the inside out. The water should taste like the sea, otherwise your final dish will be bland.
Mistake: Overcooking the gnocchi. They cook very quickly. Once they float, they’re essentially done. Letting them boil for too long will cause them to disintegrate and become mushy.
Mistake: Using a food processor for the cauliflower. It’s too easy to over-process, creating a wet, gluey paste that’s impossible to work with. Stick to the ricer or sieve method for the best texture.

Expert Tips

Tip: Freeze your shaped gnocchi for later. Arrange the uncooked gnocchi in a single layer on a floured baking sheet and freeze until solid. Then, transfer them to a freezer bag. You can boil them straight from frozen—just add a minute or two to the cooking time. It’s a fantastic meal prep hack!
Tip: Brown the gnocchi for extra flavor. After boiling, you can take it a step further. Heat a tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the boiled gnocchi and pan-fry for a minute or two until golden and slightly crispy on the outside. It adds a wonderful textural contrast.
Tip: Reserve your pasta water. That starchy, salty water is liquid gold. Adding a splash to your pesto and gnocchi helps emulsify the sauce, making it silky and helping it cling to every nook and cranny.
Tip: Make the pesto your own. Feel free to play with the ingredients! No pine nuts? Try walnuts or almonds. Not a fan of garlic? Leave it out. Want it creamier? Add a tablespoon of ricotta when blending. It’s a very forgiving sauce.

FAQs

Can I make this gluten-free?
Absolutely! You can substitute the all-purpose flour with a good 1:1 gluten-free flour blend. The texture might be a tad more delicate, so handle them even more gently when shaping and boiling. I’ve had great success with blends that contain a bit of xanthan gum, which helps bind the dough.

My dough is too sticky. What should I do?
First, make sure your hands and work surface are well-floured. If it’s still unmanageable, add more flour a single tablespoon at a time, incorporating it gently until the dough is just workable. It’s better to work with a slightly sticky dough with extra flour on your hands than to add too much flour to the dough itself, which makes it heavy.

Can I use frozen cauliflower?
You can, but you’ll need to be extra vigilant about removing moisture. Thaw the cauliflower completely and then follow the same squeezing step with a kitchen towel. Frozen cauliflower tends to hold even more water, so you might need to squeeze it twice to get it dry enough.

How long does the pesto last?
Homemade pesto will keep in an airtight container in the fridge for about 5-7 days. To help it retain its bright green color, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container. This limits its exposure to air, which causes browning.

Can I bake the gnocchi instead of boiling them?
You can! Toss the shaped, uncooked gnocchi with a little olive oil, spread them on a parchment-lined baking sheet, and bake at 200°C (400°F) for about 20-25 minutes, flipping halfway, until golden and cooked through. They’ll have a firmer, chewier texture than the boiled version, but it’s a great alternative if you want to avoid boiling.