All Photos © Christine Elise McCarthy 2018
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Handful of fresh basil
1/4 cup olive oil
3 garlic cloves
juice of 1 lemon
1/3 cup nutritional yeast (or vegan Parmesan)
1/3 cup vegan Parmesan
1/2 cup pecans (or other nuts)
5 oz fresh arugula
Blend in a food processor until smooth. Add water or more oil if it is too thick. Season with S&P. Set aside.
1 head cauliflower – cut into florets
GARNISH: basil, parsley, or lemon wedges
Heat the oven to 400 degrees & roast the cauliflower for 20-25 minutes. Allow to cool.
Pulse the cauliflower in a food processor until it is finely chopped.
Put some flour on a kneading space. Knead just enough flour into the cauliflower until you have a nice, dough that is no longer tacky. Use as little flour as possible or your gnocchi will be too dense.
Quarter the dough & roll each quarter out to a long snake that is about 3/4 inch thick. Cut your gnocchi in about 3/4 inch pillows. You can rill them on a fork or gnocchi board (below) – to aid in making sauces cling but that is unnecessary.
If the gnocchi are still tacky, dust with more flour. Set aside until you are ready to eat.
When ready, heat the pesto. Bring salted water to a rolling boil. Put the gnocchi in the water & boil until they float to the top – a few minutes. Drain & toss with the pesto. Garnish with fresh basil or parsley or lemon wedges.
To freeze some, put them on a floured cooking sheet or on a cooking sheet with parchment paper & freeze flat. Once frozen, you can transfer them into any other container – even a Ziploc bag. Always put frozen gnocchi into water at a rolling boil without letting them defrost first – or they will become a gooey mess.