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Cauliflower Gnocchi with Brown Butter & Sage Sauce
1 h 50 m
“Adding cauliflower to the traditional potato in this homemade gnocchi recipe results in gnocchi with fewer carbohydrates and calories than those in the classic recipe. And, using gluten-free flour makes this a treat that everyone can enjoy. Toss the gnocchi in this easy and delicious brown butter and sage sauce, or use it in place of regular gnocchi in your favorite recipe.”
1 medium russet potato (8 to 9 ounces)
1 medium cauliflower (about 2 pounds), cut into large florets
1 large egg
½ plus ⅛ teaspoon salt, divided
¾ cup gluten-free all-purpose flour, plus more for dusting
4 tablespoons unsalted butter, divided
1 tablespoon chopped fresh sage
¼ teaspoon ground pepper
1Preheat oven to 400°F.
2Poke holes all over potato with a fork. Place the potato and cauliflower on a baking sheet; roast for 10 minutes. Stir the cauliflower; continue roasting until the cauliflower is soft, about 10 more minutes. Remove the cauliflower to a food processor and let cool for at least 10 minutes. Meanwhile, turn the potato over and continue roasting until soft, 20 to 25 minutes more. Cut the potato in half and let cool for 10 minutes.
3Put a large pot of water on to boil.
4Once the cauliflower has cooled, add egg and ½ teaspoon salt; process until smooth. Scoop the flesh from the potato skins into a medium bowl. Add flour and mash with a fork until mostly smooth. Add the cauliflower mixture and stir until well combined. The mixture will be moist.
5Pat the dough into a 1-inch thick disk and then divide it into 4 equal pieces. Working on a lightly floured surface with lightly floured hands, roll a portion into a 14-inch-long rope. Cut the rope into 14 pieces. Press the flat side of the tines of a fork against center of each gnocchi to create texture. Place the gnocchi on a lightly floured baking sheet as they are made. Repeat with the remaining dough.
6Adjust the heat so the water is at a gentle boil. Add half the gnocchi and cook, undisturbed, until they float to the surface, 2 to 2½ minutes. Using a slotted spoon, transfer to a parchment paper-lined baking sheet. Repeat with the remaining gnocchi.
7Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add half the boiled gnocchi and cook, gently turning, until browned on both sides, 3 to 4 minutes. Transfer to the parchment paper and repeat with 1 more tablespoon butter and the remaining gnocchi. Once all the gnocchi have been browned, add the remaining 2 tablespoons butter to the skillet. Cook, stirring, until starting to brown. Add sage, pepper and the remaining ⅛ teaspoon salt; cook for 30 seconds. Add all the gnocchi and toss to coat.