Cauliflower Gnocchi with Walnut Pesto2 min
Who needs heavy potato pasta? Especially when you have cauliflower, which acts as a carrier for the delicious pesto sauce I provide for you here. (By the way, pesto sauce, which contains nuts (protein), doesn’t Beauty Food Pair with pasta (starch), which is why the veggie cauliflower is a perfect medium for this sauce! For more information about this please check out the Eat for Energy and Optimizing Digestion videos). I hope you love this recipe as much as my clients and I do!
Yield: 2–4 servings
1 medium head cauliflower, cored, green leaves removed and cut into small stemless florets the size of traditional gnocchi
2 cups packed fresh basil leaves, plus more for garnishing
⅔ cup raw walnuts
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
2 small cloves of garlic, peeled and minced
Sea salt, to taste
Bring a medium pot of water fitted with a steamer basket to a boil over medium-high heat. Add the cauliflower and steam, covered, for about 9 minutes, or until tender but not too crumbly. With a slotted spoon, carefully transfer the steamed cauliflower to a medium serving bowl, shaking off any water droplets in the process. Set aside.
Combine the basil, walnuts, olive oil, garlic, lemon juice, garlic and salt to taste in a food processor or blender (or do this by hand with a mortar and pestle), and pulse until you achieve a pesto with your preferred consistency. I do suggest breaking down the walnuts pretty finely, though, for easier digestion!
Mix together the pesto and the reserved cauliflower, garnish with basil leaves for a fabulous presentation and serve at once.