Keto Gnocchi with Sundried Tomato Pesto
Keto Gnocchi with Sundried Tomato Pesto
This keto approved gnocchi uses riced cauliflower, ground almonds and melted cheese to create a dense gnocchi dough.The gnocchi are then baked until crisp and golden on the outside and drizzled with a sundried tomato pesto. Perfect served for lunch with a fresh green salad.
Ingredients
For the Gnocchi
- 350 g cauliflower rice
- 2 tbsp fresh basil chopped
- 110 g ground almonds
- 115 g mozzarella cheese grated
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- 40 g parmesan cheese
- salt and pepper to season
For the Pesto
- 6 sundried tomatoes
- 40 g fresh basil
- 1 clove garlic
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp parmesan cheese grated
- 1 tbsp walnuts
- 120 ml extra virgin olive oil
- salt and pepper to season
Instructions
- To prepare the pesto, add the basil, walnuts, garlic, parmesan, 4 of the sundried tomatoes, lemon zest and lemon juice to a food processor. Blend together until you have a chunky paste.
- Season to taste and drizzle the olive oil in a little at a time, blending until you have an oily pesto.
- Add the remaining tomatoes and pulse to just roughly chop them. Set aside until ready to serve.
- To prepare the gnocchi, add the riced cauliflower to a small pan with 1/4 cup of water. Bring to a simmer, cooking for 2-3 minutes until the cauliflower is tender.
- Strain away any liquid and squeeze as much water from the cauliflower as possible.
- Whilst the cauliflower is still warm, transfer to a food processor along with the mozzarella, parmesan and ground almonds. Add the olive oil and blend to form a dough.
- Remove the dough from the food processor forming a rough log shape and place on a sheet of cling film. Wrap tightly and refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F) or 160°C (325°F) for fan assisted and lightly oil a large shallow oven tray.
- Remove the dough from the fridge and divide into 44 bite sized pieces. Form into small oblongs and arrange across the greased oven tray.
- Transfer to the oven to bake for 18-20 minutes, turning halfway through until cooked through and golden brown all over.
- Drizzle with the pesto and scatter with fresh basil to serve.
Nutrition
Calories: 565kcalCarbohydrates: 12gProtein: 22gFat: 50gFiber: 5g
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