Pillowy homemade cauliflower gnocchi tossed in fresh basil pesto
Cauliflower Gnocchi with Basil Pesto
Cauliflower Gnocchi with Basil Pesto
50 minMedium
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Cauliflower Gnocchi with Basil Pesto
Pillowy homemade cauliflower gnocchi tossed in fresh basil pesto
Light, tender gnocchi made from riced cauliflower and potato starch, tossed in a vibrant homemade basil pesto. A lower-carb twist on the Italian classic that does not sacrifice flavor.
30m
Prep Time
20m
Cook Time
50m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Cauliflower gnocchi gained popularity for a reason. They are lighter than traditional potato gnocchi, lower in carbs, and when done right, just as satisfying. The trick is getting the dough dry enough to hold together without becoming gummy.
The pesto here is a straightforward basil pesto made the classic way — basil, pine nuts, garlic, Parmesan, and good olive oil. It clings to the gnocchi and brings enough richness that you do not need a heavy cream sauce. This is a dish that feels indulgent but leaves you feeling good after eating it.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 cup potato starch or tapioca starch
- 1 egg yolk
- 1/2 tsp salt
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- 2 tbsp olive oil for pan-frying
- Salt and pepper to taste
- Extra Parmesan for serving
Instructions
- 1
Steam cauliflower florets until very tender, about 10 minutes. Drain well and let cool slightly.
- 2
Rice the cauliflower using a potato ricer or food processor, then spread on a clean kitchen towel and squeeze out as much moisture as possible.
- 3
Combine the riced cauliflower with potato starch, egg yolk, and salt. Mix until a soft dough forms.
- 4
Divide the dough into four portions. Roll each into a rope about 3/4 inch thick, then cut into 1-inch pieces.
- 5
For the pesto, blend basil, pine nuts, garlic, and Parmesan in a food processor. Stream in the olive oil until smooth. Season with salt and pepper.
- 6
Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float, about 2 to 3 minutes. Remove with a slotted spoon.
- 7
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pan-fry the boiled gnocchi until golden on both sides, about 2 minutes per side.
- 8
Toss the seared gnocchi with the pesto and serve immediately with extra Parmesan.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Potato starchTapioca starch or cassava flour
Both create a similar chewy, light texture
Pine nutsWalnuts or cashews
Slightly different flavor but works well in pesto
ParmesanNutritional yeast
Use 3 tablespoons for a vegan version
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
The drier the cauliflower, the better the gnocchi. Do not skip the squeezing step.
If the dough feels too sticky, add more starch a tablespoon at a time.
You can boil the gnocchi ahead and refrigerate, then pan-fry right before serving.
Storage
Store uncooked gnocchi in a single layer on a parchment-lined tray in the freezer, then transfer to a bag once frozen. Keeps up to 2 months.
Reheating
Pan-fry refrigerated gnocchi in a little olive oil over medium-high heat until hot and crispy, about 3 to 4 minutes.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates38g
Fat22g
Fiber4g
Sugar3g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen cauliflower?
- Yes, but thaw and squeeze out all moisture first. Frozen cauliflower tends to hold more water.
- What if I do not have pine nuts?
- Walnuts or cashews make a fine substitute in the pesto.
- Can I skip the pan-frying step?
- You can, but the sear adds a wonderful crispy texture that makes the dish special.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
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