Has anyone taken note of how versatile the cauliflower is? I have. I’m also sure that due to the Banting craze, most foodies, chefs and home cooks have started using this very underrated vegetable.
So the basic principles of gnocchi apply here, what I tasted was nothing that would scare you away from making it, and due to the flour and egg additions, the cauliflower almost looses its flavour completely – which is a good thing for people (kids…or some grownups) that tend to not be vegetable eaters.
I also urge you to actually make a batch of either the sweet potato gnocchi or this recipe, as once you’ve mastered the technique, it’s the easiet side to any meal…or even just on its own, and it’s not as complicated as you might think.
Gnocchi is also famously brilliant sautéed in butter with fresh sage leaves, so the frills of trying to figure out a sauce or anything to go with it, is not something that needs to be overly thought of!
It’s simple food, that when made correctly, is amazing. That’s why I love it.
- 550g of cauliflower (about 1 big head), processed finely in a food processor.
- 2 egg yolks
- 1 whole egg
- 1 1/2 – 2 cups of gluten free flour and extra for kneading
- 1/2 tsp of salt
- 2 tsp of baking powder
- In a microwaveable dish, heat the cauliflower for 3 minutes on high. In a clean dish towel, squeeze out the excess moisture, with a tongs (see picture below)
- Add the eggs to a large bowl, with the cauliflower, 1 1/2 cups of gluten free flour, salt and baking powder.
- Mix until the dough comes together, add more flour as needed – until you can form a ball.
- Transfer to a floured surface and knead, dusting with flour when needed, leave to rest for about 1o minutes.
- Prepare a pot of water with salt and olive oil, place this on a high heat and bring it up to the boil.
- Now divide your dough into about 12 equal pieces, roll out each piece to start cutting you gnocchi.
- Start cutting your gnocchi pieces and get a helper to fork them for you. The indentations help keep them pretty, but also lap up flavors and sauces.
- Once you have all your gnocchi cut and prepared, drop the gnocchi into the boiling water (in batches) and once they start bobbing to the surface, transfers them to an oiled oven tray, or directly to your sauce.
The above plate is a basic Neapolitan sauce, with peas, Parmesan and fresh pea shots.
This plate is portabellini mushrooms, black truffle oil, peas and broccoli.