Vegan Purple Cauliflower Gnocchi with Almond Pesto

This Vegan Purple Cauliflower Gnocchi recipe is an exclusive from Bailey Ruskus’ new cookbook Cook. Heal. Go Vegan! A Delicious Guide to Plant-Based Cooking for Better Health and a Better WorldClick here to find out where you can order the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

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Vegan Purple Cauliflower Gnocchi with Almond Pesto from Cook. Heal. Go Vegan! by Bailey Ruskus

Vegan Purple Cauliflower Gnocchi with Almond Pesto from Cook. Heal. Go Vegan! by Bailey Ruskus


Ingredients

Scale

For the pesto:

  • 1 (4oz) package of basil
  • ¼ cup chives
  • 1 tsp nutritional yeast
  • ½ cup almonds
  • ½ tsp black pepper
  • 2 tbsp liquid aminos
  • 1 cup water
  • 1 lemon juices
  • ¼ tsp salt

For the gnocchi:

  • 1 head of purple cauliflower (florets removed)
  • 1 ½ cup cassava flour 
  • 1 tsp salt

Instructions

  1. First, add everything for the pesto in a blender and blend until smooth. Add more water if needed.
  2. Steam cauliflower in a steamer basket in a pot with 1” water until fork tender.
  3. Remove hot cauliflower from the steamer basket directly into a blender or food processor. Blend until you get a mash and pour into a bowl. Add salt and cassava flour ½ cup at a time. Mix well until you get a ball that is moist and holds together but does not stick to your hands.
  4. Grab a 5 qt. pot and fill it with water. Boil it in preparation for your gnocchis!
  5. Split your dough ball into quarters. Begin to roll out your dough on a lightly floured clean surface into a snake-like shape about the circumference of a nickel. Cut the gnocchis 1” apart from each other and place your raw gnocchi on a plate while you make the rest. Lightly dusting the plate with cassava flour can help with sticking. Repeat with the rest of the dough.
  6. Add your gnocchi pillows into the boiling water and boil just until they float, about 1 minute. Take them out of the water with a slotted spoon.
  7. Eat them fresh out of the water or finish them by sautéing in olive oil for 2-3 minutes over medium-high heat. Serve with the pesto and top with hemp seeds, chili flakes, or truffle oil!

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Vegan Purple Cauliflower Gnocchi with Almond Pesto from Cook. Heal. Go Vegan! by Bailey Ruskus

Reprinted with permission from Cook. Heal. Go Vegan! by Bailey Ruskus, Page Street Publishing, Co. 2021. Photo credit: Bailey Ruskus

Click here to order your copy.

About the Author

Bailey Ruskus, also known as Chef Bai, is a seasoned chef and holistic nutrition and health coach. Classically trained at Le Cordon Bleu in San Francisco, she uses her culinary expertise to create rich flavors with clean, nourishing ingredients. Her podcast, The Plant Remedy, features interviews on plant-based living with chefs, doctors, entrepreneurs, environmentalists, and more. She also hosts virtual cooking classes and has taught thousands about the healing power of food. Bailey lives in San Diego, California.

About the Book

With the guidance of professional plant-based chef Bailey Ruskus, chef, holistic nutrition and health coach, and founder of Chef Bai Kitchen, adopting a whole-food, plant-based lifestyle is full of fun and flavor, thanks to her new book, Cook. Heal. Go Vegan! (August 17, 2021; $22.99; Page Street Publishing, Co.) With Chef Bai’s guidance, readers will learn how to make easy, nutrient-dense dishes while inviting purpose and intention into every meal.

Consider this collection a gateway into the colorful and delicious plant kingdom. Each recipe is designed to teach core culinary techniques, so readers can become confident and creative in the kitchen. Comforting classics―think pizza, falafel, tacos, and curry―get a vibrant vegan makeover, ensuring tasty alternatives for any craving. Savor Spaghetti Alfredo in an indulgent sauce; experience better-than-takeout Miso-Mushroom Ramen, low in sodium but big on umami; or dig into a chocolate-studded oatmeal cookie packed with good-for-you ingredients. Fridge staples are made healthier and cheaper with essentials like Not Your Mama’s Salted Butter, Herbed Creamy Feta, and Cashew-Hemp Milk. To encourage holistic healing from the inside out, most of Bailey’s recipes are gluten-free, and all are free of refined sugars.

Whether it’s a quick garden bowl or slow-simmered chili, these dishes are fuss-free and seriously nourishing. Let Bailey lead the way to embracing Earth’s abundance, cooking consciously, and feeling better than ever.

If you loved this vegan purple cauliflower gnocchi recipe, you might also like more exclusive recipes from Cook. Heal. Go Vegan!

Vegan Blender Dark Chocolate Donuts from Cook. Heal. Go Vegan! by Bailey Ruskus

Not Your Mama’s Salted Vegan Butter from Cook. Heal. Go Vegan! by Bailey Ruskus

Golden Hour Juice from Cook. Heal. Go Vegan! by Bailey Ruskus

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