Ingredients
200g Neo-Flour Premium Manioc
1 small head of cauliflower to prepare 200g to 250g of puree
1 teaspoon turmeric
1 teaspoon oregano
Pesto sauce ingredients
100g basil leaves
50g olive oil
30g walnut or hazelnut oil (if you don't have it, add more 30 g of olive oil)
100g pine nuts
1 clove of garlic
1 tea spoon of salt
Preparation
Steam the cauliflower until tender, drain the water and transfer while hot to a blender and make a creamy cauliflower puree (200g to 250g)
In a large bowl, mix 200g of cauliflower puree with Neo-Flour Premium Manioc. Mix the two ingredients with your hands while the puree is still warm until you have a dough ball, you can add more cauliflower puree if the dough is dry
Make your gnocchi shape
Boil water in a large pan
When the water boils, drop the gnocchi to cook. After a couple of minutes, they rise to the surface, so they are cooked
Remove them from the pan using a skimmer, and place them in a bowl
Mix with pesto without delay, to avoid the gnocchi sticking together
Alternatively, after boiling the gnocchi you can quickly pan fry with some olive oil and add the pesto sauce or any of your favourite sauce and enjoy it
Pesto sauce preparation
Brown the pine nuts in a pan
Chop the garlic, and briefly brown it in the pan over low heat in olive oil
Put the pine nuts, garlic, oil, basil and salt in the blender and chop at full speed. The pesto is ready!
Video
English
Français
Deutsch
Nederlands
Italiano
Espagñol
Português
