Cauliflower Gnocchi with Pistachio Pesto

A bowl of homemade softy, pillowy cauliflower gnocchi goodness topped with the more decadent pistachio pesto. 

Vegan? Follow the same steps without the egg. 

Prep time: 30 minutes

Cook time: 10 minutes

Total time: 40 minutes

Servings: 2


350 g Cauliflower

200 g Pasta flour (type 00)

1 Egg

2 tbsp Olive oil

½ Lemon

For the pistachio pesto:

80 g Shelled pistachios

1 tbsp Flaked almonds

4 tbsp Olive oil

Salt & pepper


  1. Trim the cauliflower leaves and cut the cauliflower into florets. Do not discard the leaves but instead cut them lengthwise into thinner pieces. 
  2. Cook the cauliflower florets in salted boiling water for 6-8 minutes, or until tender. Drain and lay on a clean tea towel. Allow to cool for 10 minutes (in the meantime make the pesto). 
  3. Add all of the pesto ingredients to a food processor and blend until smooth. Pour into a clean upcycled glass jar.
  4. Now squeeze any excess water out of the cauliflower. And when you think you are done, squeeze some more! 
  5. Place the cauliflower in a food processor and pulse blend until crumbles. Add 140 g of the pasta flour, egg and a generous pinch of salt. Pulse blend until a soft and sticky dough forms.
  6. Place the dough on a clean floured surface. If the dough is too wet add some of the leftover pasta flour and knead for a few seconds until incorporated. The dough should be soft but not sticky wet. Cut the dough into 4 pieces. Roll each section into a rope and cut into gnocchi of the same size. 
  7. Add two tablespoons of olive oil into a large frying pan over a medium heat. Pan fry the gnocchi until browned. Add the reserved cauliflower leaves and 100 ml of water to the pan. Cover the pan and let the gnocchi steam for 3-4 minutes. Add a few tablespoons of the pistachio pesto and a squeeze of fresh lemon juice. Toss well and serve. 
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How to store

Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 3 months.