Cauliflower Gnocchi with Thyme Butter Sauce

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Gnocchi

1 head
(400 g)

Cauliflower

should equal 4 cups when cut up

1/2 tsp

Salt

2 Tbsp

Olive Oil

3/4 cup

All-Purpose Flour

2 Tbsp

Potato Starch

Thyme Butter Sauce

3 Tbsp

Cubed Butter

4 sprigs

Fresh Thyme

Garnish

to taste

Ground Black Pepper

to taste

Parmesan Cheese , freshly grated

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 (1/2 tsp) and Olive Oil (2 Tbsp) and pulse for 5 more seconds. Slowly sprinkle All-Purpose Flour (3/4 cup) and Potato Starch (2 Tbsp) 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 (3 Tbsp) . 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.