Pesto Cauliflower Gnocchi Recipe · i am a food blog
Happy 2020! How does the new decade treat you so far? Mike and I rang in the new decade in Tokyo with a quick trip to the local sanctuary just after midnight. I hardly did it because of Jetlag, but fortunately, I managed to wake up the nap I made (I know, I know, you are really not supposed to take the nap if you do not want a jetlag). Now we eat a storm and the fact that I made Keto is a distant dream path in 2019.
However, I know that if we were back home and not in the country of the most delicious food of all time, I would probably have an eye on a bunch of healthy and easy to make recipes. Recipes that would help me feel a little better about all the stuffed animals that I have wrapped from the holidays. Recipes to give me energy and a zipper. This is one of these recipes and something that I ate all the time I was doing Keto in summer.
Joe’s cauliflower gnocchi are always one thing in our house because I like these little fluffy-crusty dumplings on both. I always think that the best way to do them is to fry them, frozen, in a non -stick pan with a little fat. Do not let them lush or boil them means that they are not gummous, what I hear that many people are afraid.
For crisp flipper gnocchi, just a panoramic, pure and simple. It only takes a few minutes, then you have a blank slate canvas for flavor. If you have pesto at home, throw the little guys in the pesto and enjoy a confident egg for proteins. Fast, easy, delicious. Everything in 2020 should also be perfect!
PS-If you are looking for other cauliflower gnocchi recipes, try them: Cacio and Pepe cauliflower gnocchi,, Gnocchi carbonara cauliflower,, Caulist and corn tomato.
PPS – It’s not sponsored or anything, I really like Tj’s Cauli Gnocchi 
Pesto cauliflower gnocchi
Crispy outside, tender inside the cauliflower gnocchi thrown into pesto
Service 2
- 1 tablespoon Butter or olive oil
- 1 pack cauliflower gnocchis
- 2-3 tablespoon pesto
- Salt and freshly ground pepper with taste
- Soft / Meanwhile Eggs If you wish
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In a non -stick pan, heat the butter or oil over medium heat. Add the gnocchi, frozen from the bag and fry until they are golden brown and crisp, returning once, about 2-3 minutes per side.
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Remove from the pan from the heat and mix quickly with the pesto, loosen with a little water if necessary. Taste and season. Garnish with eggs in half, if you use and enjoy immediately!
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