Lifestyle

Healthy pesto gnocchi recipe

This lo-carb gnocchi is delicious. Food photography by Darrin James.

Craving pasta but don’t want the carb overload? Try making this gnocchi made from cauliflower, almond meal and psyllium husk.

By Faye James

This gluten-free recipe is high in protein and fibre. It serves 4, takes around 10 minutes to prep and 25 minutes to cook.  

Ingredients for healthy pesto gnocchi recipe

Gnocchi ingredients

500 g cauliflower, steamed

¾ cup grated parmesan cheese

1 cup almond meal

2 egg yolks

1 tsp psyllium husk

1 cup shredded mozzarella cheese

2 tbsp olive oil

Pesto ingredients

½ cup olive oil

¾ cup grated parmesan cheese

3 tbsp walnuts

½ cup fresh basil

1 garlic clove

Method to make healthy pesto gnocchi recipe

Blend steamed cauliflower in a food processor until smooth. Transfer to a clean tea towel and squeeze out excess liquid. Return cauliflower to the food processor and add the parmesan cheese, almond meal, egg yolks and psyllium husk and blitz until smooth.

Melt cheese in the microwave and add to the cauliflower mixture. Pulse until combined.

Shape mix into small balls (you should get around 12) and press each ball lightly with a fork. Refrigerate balls for 30 minutes.

Meanwhile, make the pesto by blending all the ingredients in a food processor until well combined. Fry the gnocchi in olive oil until golden. Add the pesto and serve immediately.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.

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