Cauliflower Gnocchi in a ‘Creamy’ Pesto Sauce

Serves 4

For this recipe, we have replaced the traditional potato with cauliflower…making it a lighter version of an Italian classic. If you can’t find any cauliflower, then replace with one large potato, sweet potato or squash.


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 our chive cheese spread, pesto, broccoli, peas, a squeeze of lemon and a pinch of salt

Divide between four bowls and enjoy!


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

For the sauce
1 jar of free from pesto
3 tbsp of chive cheese spread
Peas and broccoli to serve (or any green veg you have to hand!)