Cauliflower Gnocchi in Creamy Pesto Sauce


Serves 4


1 head of cauliflower (steamed and then puréed until smooth)
1/2 cup of gluten-free flour
1 cup of tapioca flour
Pinch of sea salt

1 jar of free from pesto
3 tbsp of Nush Chive Almond Spread

Peas and broccoli to serve (or any green veg you have to hand!)


Steam your cauliflower and purée until totally smooth and leave to cool.

Take your puréed cauliflower and add the flour before mixing with spoon to create a dough before giving it a quick knead.

Flour your surface, before rolling dough into a sausage shape, cut into small pieces and roll over a fork for that gnocchi.

Boil a pan of water and drop the gnocchi in and cook for three minutes until they float to the surface, scoop them out and place to the side.

Boil the broccoli and peas until cooked and drain.

Now you’re ready to mix it all together…using the same pan, toss the gnocchi with Nush Chive Almond Spread, pesto, broccoli, peas, a squeeze of lemon and a pinch of salt.

Divide between four bowls and enjoy!