Pillowy gnocchi made from....cauliflower?!! We couldn't believe it either, but after trying these heavenly morsels, which are baked to crispy perfection on the outside and then coated in a thyme-butter sauce, we were completely hooked. Try these Cauliflower Gnocchi with Thyme Butter Sauce on your next date night!
Thyme Butter Sauce
Ground Black Pepper
, freshly grated
Cauliflower (1 head)
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.
In a food processor pulse the Cauliflower until smooth. Add
Salt (1/2 tsp)
Olive Oil (2 Tbsp)
and pulse for 5 more seconds. Slowly sprinkle
All-Purpose Flour (3/4 cup)
Potato Starch (2 Tbsp)
into to the food processor until a dough forms.
Preheat oven to 400 degrees F (205 degrees C).
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.
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.
While the gnocchi are cooking, prepare your sauce. In a small saucepan over medium-high heat melt
Butter (3 Tbsp)
. Cook until Butter turns brown and starts to smell nutty and fragrant.
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.
Mix the gnocchi with sauce.
Ground Black Pepper (to taste)
Parmesan Cheese (to taste)
. Use extra thyme to garnish your plate.
If you want to store the gnocchi, freeze them on a parchment-lined baking sheet (before the baking step) for a least 1 hour. Then put the pasta in an airtight container. They can last up to 1 month!
Nutrition Per Serving
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