Well, so far this quarantine is proving itself to be productive, at least for what concerns the kitchen department!
What to do with a sorry cauliflower and NO flour? Well, these gnocchi turned out better than I imagined, so I’m sharing my findings with you.
I read a lot of recipes on line, but then I ended up going with my Italian ancestors whispering me to add Nutmeg, and Parmigiano. The result? something that I could totally eat with no condiment, but then…why not add some butter? or plain tomato sauce?
CHEESY CAULIFLOWER GNOCCHI
Serves 2
Level: easy
Cost: low
Time: 20 min
INGREDIENTS:
1 head of Cauliflower about 1lb before cleaning, 14 oz after trimming
1 C Parmigiano Cheese, grated
1 lg Egg yolk
1/2 C Tapioca starch
1/2 C Potato buds (yup, the one in the box, flakes, dehydrated real potatoes)
1/2 t salt
Nutmeg to taste
Potato starch for Rolling out the dough.
DIRECTIONS:
Steam the cauliflower and let it cool, placed in a cheese cloth or fine cloth. Strain the water. Press hard if you need to.
The cauliflower will release a LOT of clear water. About 1 C. You need to end up with a heaping Cup of squeezed cauliflower. The more water you remove, the better. In addition, you can place it in a skillet, over low heat, with 1 T oil and let it cook until water is fully evaporated.
Place the cauliflower in a food processor, add salt, nutmeg and cheese, pulse to incorporate. Then add the potato buds, repeat.
Add the Tapioca starch and the egg. Pulse until you get a smooth mix.
Place the dough on a flat working surface. Dust with Potato Starch
Divide into 4 logs and shape each into long ropes as big as your pinky finger. Cut at 1″ intervals.
Coat in Potato starch if needed and place the Gnocchi (I should say Chicche since they have no ridges and they are tiny) onto a cloth lined tray and freeze until ready to use.
Drop in simmering (not a roaring boil) salted water until they come afloat.
NOTE: do not be afraid! Taste your water. Should be as salty as the ocean.
FAVORITE Sauce: Melt 6 T of butter and 2 T EVOO with some sage leaves. Once the Gnocchi are coming afloat, skim them directly into the sauce. Serve immediately.
Extra Cheese and Pepper Welcome.
Enjoy!!!
