Cooking Instructions
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Step 1
Cut
Cauliflower (1 head)
into florets.
Step 2
Fill a large frying pan 1/4-inch full of water and heat on medium-high. Once it reaches a boil, add salt and then add in the Cauliflower florets. Cover the pan and steam for about 5 minutes until they are tender. Drain the Cauliflower and let cool for 3-5 minutes. Once cool, use a cheesecloth to squeeze out as much excess water as possible.
Step 3
In a food processor pulse the Cauliflower until smooth. Add
Salt (3 g)
and
Olive Oil (30 mL)
and pulse for 5 more seconds. Slowly sprinkle
All-Purpose Flour (95 g)
and
Potato Starch (25 g)
into to the food processor until a dough forms.
Step 4
Preheat oven to 400 degrees F (205 degrees C).
Step 5
Transfer dough to a generously floured surface and divide into 4 equal pieces. Roll dough, one piece at a time, into a 3/4-inch thick snake. Using a knife, cut the dough into 1/2-inch to 3/4-inch gnocchi.
Step 6
Line a large baking sheet with parchment paper. Cook for 10 minutes on one side, and then flip and cook for another 10-15 minutes.
Step 7
While the gnocchi are cooking, prepare your sauce. In a small saucepan over medium-high heat melt
Butter (45 g)
. Cook until Butter turns brown and starts to smell nutty and fragrant.
Step 8
Once browned, pick the leaves off of the
Fresh Thyme (4 sprigs)
, combine with the butter and continue to cook for another 30 seconds. Remove from heat and set aside.
Step 9
Mix the gnocchi with sauce.
Step 10
Serve with
Ground Black Pepper (to taste)
and
Parmesan Cheese (to taste)
. Use extra thyme to garnish your plate.
