Keto Gnocchi with Sundried Tomato Pesto

Keto Gnocchi with Sundried Tomato Pesto

 

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.
5 from 1 vote
Prep Time 45 mins
Cook Time 23 mins
Total Time 1 hr 8 mins
Course Lunch
Cuisine Italian
Servings 4 people
Calories 565 kcal

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
Keyword Gnocchi, Pesto, Sundried tomato
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