Cauliflower Gnocchi and Walnut Parsley Pesto

IMG_0911.JPG

I can think of no better way to spend a Saturday than playing with my food. My kitchen is my playground and my laboratory all rolled into one and is the one place where I feel most connected with my inner child.
In Ayurveda, we are born with a specific dosha which remains the same all of our life. This default setting we have from birth is called prakriti which translates to “original creation.” The Sanskrit prefix "pra" means "original" and "kriti" means "creation". A person's prakriti is the inherent balance of the three doshas at the moment of their creation. It is at this moment that a person's physiological and psychological tendencies become fixed.
My prakriti is a combination of kapha and pitta. My inner kapha finds solace in places of nourishment and support which is centered in the kitchen. My pitta is constantly trying to find ways to transform and create new structures in the world around me.
My latest creation of cauliflower gnocchi brought my need for both comfort and creation together perfectly by allowing for me to make one of my favorite dishes with untraditional ingredients. What kinds of dishes make you feel most in touch with your inner child?

IMG_0917.JPG

Ingredients for Cauliflower Gnocchi:

  • 5 cups cauliflower, roughly chopped

  • 1 ¾ cups all-purpose flour, or gluten-free flour

  • ¾ teaspoon salt

  • 1 tablespoon olive oil

  • Parsley walnut pesto sauce, for serving

Directions for Cauliflower Gnocchi:

  1. Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.

  2. Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.

  3. Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.

  4. Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.

  5. Shape the dough into a ball, then cut into 4 equal pieces.

  6. Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.

  7. Roll each piece along the back of a fork to create a line pattern.

  8. Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.

  9. Toss the gnocchi with pesto sauce and serve immediately

Directions for Walnut Parsley Pesto:

  1. Put the walnuts, parsley, grated ginger in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.

  2. Drizzle in the olive oil and water while the machine is running just long enough to incorporate the oil, about 20-30 seconds.

  3. Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.

Ingredients for Parsley Walnut Pesto:

  • 1 cup shelled walnuts, about 3 1/2 ounces

  • 2 cups chopped parsley, about 1 bunch

  • 1 tablespoon of grated ginger

  • 1 tablespoon of lime juice

  • 3/4 teaspoon salt

  • 1/2 cup olive oil

  • 1 tablespoon water or to desired consistency

Stephanie Wright