CAULIFLOWER GNOCCHI
Gnocchi, or Italian dumplings, are traditionally made with flour and potatoes, but they can also be made with ricotta or other vegetables like pumpkin or spinach. Here, they're made with a combination of cauliflower and potato. The cauliflower is roasted alongside the potato, which helps intensify the vegetable's natural sweetness. If short on time, the gnocchi can be made in advance through Step 4 and frozen. (Arrange gnocchi in a single layer on a baking sheet and freeze until firm, then pack into resealable freezer bags.) When ready to use, sauté the frozen gnocchi as in Step 5, increasing the cook time as needed, or heat gently in tomato sauce, or even just melted butter, until tender.
Provided by Kay Chun
Categories dinner, pastas, project, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the gnocchi: Heat oven to 450 degrees. Wrap cauliflower and potato separately in aluminum foil. Roast on a baking sheet until tender, 1 hour. Unwrap and let cool slightly. Cut cauliflower into 4 equal pieces and transfer to a large bowl. Halve potato lengthwise and scoop out flesh into bowl; discard skin.
- Press roasted cauliflower and potato through a ricer onto a clean work surface. Sprinkle 3/4 cup flour and the salt evenly on top and set the yolk on the vegetables. Using a bench scraper or long side of a metal spatula, cut into the mixture, folding over and blending in the flour and yolk into the riced cauliflower mixture, until well incorporated, dusting work surface with flour occasionally to prevent sticking. Gather mixture into a ball and gently knead a few times to form a soft dough. Cut into 2 equal pieces.
- Bring a large pot of water to a boil. Meanwhile, working with one piece of dough at a time, roll into a 3/4-inch-thick log that is about 24 inches long. Using a sharp knife, cut into 1-inch pieces and transfer gnocchi to a lightly floured baking sheet. Repeat with remaining dough.
- Add half the gnocchi to boiling water and cook until they start to float, then simmer just until puffed and cooked through, 1 1/2 to 2 minutes longer. (Do pay attention: If the gnocchi are boiled too long, they will start to disintegrate.) Using a spider or slotted spoon, transfer gnocchi to an oiled baking sheet and roll to generously coat in oil to prevent gnocchi from sticking to one another. Repeat with remaining gnocchi.
- In a large nonstick skillet, melt 4 tablespoons butter over medium heat. Add half the gnocchi and half the capers and season with salt and pepper. Cook, stirring occasionally, until gnocchi is golden and crispy, about 5 minutes. Stir in half of radishes and half of lemon juice (it may splatter). Divide in 2 shallow bowls and top with chives. Repeat with remaining butter, gnocchi, capers, radishes, lemon juice and chives.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 506 milligrams, Sugar 2 grams, TransFat 1 gram
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Gerberos2000
[email protected]These gnocchi were delicious! I made them for my family and they all loved them. They were so easy to make and they turned out perfect. I will definitely be making these again.
diganto 2842
[email protected]I'm not a big fan of cauliflower, but I thought I would give these gnocchi a try. I was surprised at how much I liked them! They were really good. I would definitely make these again.
Mashal Feroz
[email protected]I made these gnocchi for my family and they loved them! They were so light and fluffy, and the sauce was delicious. I will definitely be making these again.
Isaac Agyei
[email protected]These gnocchi were a disappointment. They were bland and mushy. I followed the recipe exactly, but they just didn't turn out right. I would not recommend this recipe.
Philip Ainsley
[email protected]I'm a big fan of cauliflower, so I was excited to try these gnocchi. They were really good! I liked the texture of the cauliflower and the sauce was flavorful. I will definitely be making these again.
Siyam Ariyan
[email protected]I made these gnocchi for a potluck and they were a big hit! Everyone loved them. They were so easy to make and they turned out perfect. I will definitely be making these again for my next potluck.
Gulraiz Rahim
[email protected]I followed the recipe exactly and the gnocchi turned out great! They were light and fluffy, and the sauce was flavorful. I served them with a side salad and they made a delicious and healthy meal.
Abdul Halik
[email protected]These gnocchi were delicious! I made them for my family and they all loved them. They were so easy to make and they turned out perfect. I will definitely be making these again.
Aqeel Gorsi
[email protected]I'm not a big fan of cauliflower, but I thought I would give these gnocchi a try. I was surprised at how much I liked them! They were really good. I would definitely make these again.
Nisha Yadav
[email protected]I made these gnocchi for a party and they were a huge success! Everyone loved them. They were so light and fluffy, and the sauce was delicious. I will definitely be making these again for my next party.
gabi
[email protected]These gnocchi were a disappointment. They were bland and mushy. I followed the recipe exactly, but they just didn't turn out right. I would not recommend this recipe.
Aminul Aminul
[email protected]I'm always looking for new and healthy recipes, so I was excited to try these cauliflower gnocchi. They were really good! I liked the texture of the cauliflower and the sauce was flavorful. I will definitely be making these again.
SN SAGOR vlog
[email protected]These gnocchi were amazing! I was a bit skeptical at first, but I'm so glad I tried them. They were so easy to make and they turned out perfect. I served them with a simple tomato sauce and they were delicious.
Kyakunzire Abias
[email protected]I made these cauliflower gnocchi last night and they were a hit! My family loved them. They were so light and fluffy, and the sauce was delicious. I will definitely be making these again.