Purple Cauliflower Gnocchi

with Almond Pesto
a bowl of cauliflower gnocchi on greens
Recipe Source: 


Almond Pesto

  • 1 (4 oz) package of basil
  • 14 cup chives
  • 1 tsp nutritional yeast
  • 12 cup almonds
  • 12 tsp black pepper
  • 2 Tbsp liquid aminos
  • 1 cup water
  • 1 lemon, juiced
  • 14 tsp salt


  • 1 head purple cauliflower
  • 1 tsp salt
  • 1 12 cups cassava flour


  1. Add pesto ingredients to a blender. Blend until smooth. Add more water if needed. Set pesto aside.
  2. Remove florets from cauliflower. Discard stems or save for another use. Steam florets in a steamer basket in a pot with 1-inch of water. Cook until cauliflower is fork-tender.
  3. Transfer cauliflower florets to clean blender jar or a food processor bowl. Blend cauliflower until you get a mash. Transfer mash to a bowl. Add salt and cassava flour, 12 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. Fill a 5-quart pot with water and bring to a boil.
  5. Split dough ball into 4 evenly sized pieces. Roll 1 of the pieces on a cassava flour-dusted clean surface into a snake-like shape about the circumference of a nickel. Cut into 1-inch pieces. Transfer cut gnocchi pieces to a plate. Lightly dust plate with cassava flour to keep gnocchi pieces from sticking together. Repeat process with remaining sections of dough.
  6. Add gnocchi pieces to boiling water. Boil until they float, about 1 minute. Remove from water with a slotted spoon. Sauté in oil for 2 to 3 minutes over medium-high heat, or serve fresh out of the boiling water with almond pesto.


  • You can also top this gnocchi with hemp seeds, chili flakes, or truffle oil.
  • If you can’t find purple cauliflower, substitute whatever color you can find.
Nutrition Info: 
396 Calories, 11 g Protein, 0 mg Cholesterol, 68 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (1 g sat), 759 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, ★★★ Vitamin B12, Folate, Phosphorus, ★★ Iron, Magnesium, Vitamin A, Calcium, Potassium, Zinc


Bailey Ruskus

a.k.a. Chef Bai

Bailey Ruskus, a.k.a. Chef Bai, is a seasoned chef, 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. 

She is an advocate for people with chronic health ailments, animal welfare and the environment. Her own plant based journey started with her desire to heal her chronic pain from a 18 year battle with endometriosis after exhausting all other options. She furthered her studies with a certification in plant based nutrition from T. Colin Campbell, Center for Nutrition Studies and is a certified Health Coach from Institute for Integrative Nutrition. 

Bailey now develops recipes for brands and works one on one with individuals + families looking to heal through food. She helps people everyday heal from chronic illness through good food, food knowledge and a healthy mindset.