Best 5 Cauliflower Gnocchi With Pesto And Sun Dried Tomatoes Recipes
Delve into the realm of flavors with our featured recipe: a symphony of creamy cauliflower gnocchi, aromatic pesto, and tangy sun-dried tomatoes. This delectable dish, a testament to the culinary artistry, promises an explosion of textures and a delightful balance of flavors that will tantalize your taste buds. From the delicate softness of the gnocchi to the vibrant freshness of the pesto and the sun-dried tomatoes' savory sweetness, each bite offers a symphony of sensations, leaving you craving more. Get ready to embark on a culinary journey that will elevate your taste buds to new heights, transforming your kitchen into a haven of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
SUN-DRIED TOMATO AND ANY GREENS PESTO
Use up odds and ends of greens in this easy recipe. Try making it with any variation of spinach, arugula, kale or a mixture of all three.
Provided by msmart
Categories Appetizer
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, place the nuts, sun-dried tomatoes, parmesan, greens, garlic, and 2 tablespoons lemon juice. Season with pepper and about 1/2 teaspoon salt.
- Pulse until the mixture is finely chopped but not completely puréed, about 15-20 times. Scrape down the processor and pulse again if necessary.
- In the feed tube in the top of the food processor, add the olive oil and combine, being careful not to over process. Taste for salt and pepper and adjust if necessary. Store in a glass jar in the refrigerator for about a week; add a thin layer of olive oil on top of the presto to keep it from oxidizing.
CAULIFLOWER GNOCCHI WITH PESTO AND SUN DRIED TOMATOES
Pull from your freezer, pantry, and refrigerator to make this quick-cooking, deeply satisfying cauliflower gnocchi dish.
Provided by Green Giant
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 68.7 g, Cholesterol 11.1 mg, Fat 24.6 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 4.6 g, Sodium 1467.3 mg, Sugar 19.4 g
CAULIFLOWER GNOCCHI WITH PESTO AND SUN DRIED TOMATOES
Yield 4
Number Of Ingredients 8
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.
CAULIFLOWER GNOCCHI WITH PESTO AND SUN DRIED TOMATOES
Pull from your freezer, pantry, and refrigerator to make this quick-cooking, deeply satisfying cauliflower gnocchi dish.
Provided by Green Giant
Categories Fried Cauliflower
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 68.7 g, Cholesterol 11.1 mg, Fat 24.6 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 4.6 g, Sodium 1467.3 mg, Sugar 19.4 g
SPINACH-CAULIFLOWER "GNOCCHI" WITH SUN-DRIED TOMATO PESTO
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.
Tips:
- For the best results, use fresh cauliflower. This will give the gnocchi a light and fluffy texture.
- If you don't have a food processor, you can grate the cauliflower by hand. Just be sure to grate it finely.
- Be careful not to overcook the gnocchi. They should be cooked through, but still slightly firm.
- If you don't have pesto, you can use a store-bought variety. Just be sure to choose a pesto that is made with fresh basil.
- Sun-dried tomatoes add a sweet and tangy flavor to the dish. If you don't have sun-dried tomatoes, you can use fresh tomatoes instead.
Conclusion:
Cauliflower gnocchi with pesto and sun-dried tomatoes is a delicious and easy-to-make dish. It's perfect for a weeknight dinner or a special occasion. The gnocchi are light and fluffy, and the pesto and sun-dried tomatoes add a flavorful touch. This dish is sure to please everyone at the table.
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