Cauliflower spinach pesto gnocchi



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 1 medium cauliflower head, cut into florets and steamed with some salt until tender
  • 1 1/2 cups canned chickpeas, drained (reserve some of the liquid)  
  • 1 heaped tbsp runny tahini 
  • 1 tbsp lemon juice 
  • 1/2 tsp ground cumin 
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp ground coriander 
  • salt and pepper to taste 
  • some plant-milk to smooth out
  • 500g spinach gnocchi 
  • 1 cup cooked brown lentils
  • Thai green pesto (love the one from Pesto Princess)
  • fresh basil and more pesto to serve 
  • olive oil 
  • ground spices like cumin, coriander and cinnamon 
  • splash of lime juice 


  1. Let the cauliflower cool and add half of the softened cauliflower to a blender along with the chickpeas (along with the reserved juices from the can), tahini, olive oil, lemon juice, cumin, coriander, salt and pepper and blend until smooth, add more liquid if needed. 
  2. Let it chill while you roast the rest of the cauliflower and the lentils. Add the cauliflower and lentils to a parchment paper lined pan and drizzle with more olive oil, cumin, coriander, cinnamon, and a dash of lime. Roast for 10-15 minutes at 180 degrees Celsius and until crispy. 
  3. Add the gnocchi to a hot pan and let it simmer until soft according to the packet instructions, drain from the water and add to a hot pan with some oil and a tbsp of the pesto, let it crisp up nicely. 
  4. Add the hummus to a plate and add the gnocchi, roasted cauliflower, and lentils, plus more dollops of pesto and fresh basil leaves. 
  5. Add a splash of lime and enjoy!