Cauliflower Gnocchi with Kale Pesto | IGA Recipes

Ingredients

• 1 cup rroasted cauliflower, chopped, left over from our Whole Roasted Cauliflower recipe or 1 cup raw cauliflower
• 1/2 tsp salt
• 2 tbsp Extra Virgin olive oil
• 2 tbsp tapioca starch
• ¼ cup potato starch
• 2/3 cup kale, blanched and chopped (for kale pesto)
• 1 clove garlic (for kale pesto)
• 1/4 cup pine nuts, toasted (for kale pesto)
• 1 lemon, juiced (for kale pesto)
• 1/4 cup Extra Virgin olive oil (for kale pesto)
• 1/2 cup parmesan cheese, grated, plus extra for serving (for kale pesto)
• Salt and pepper to season (for kale pesto)