Baked Cauliflower Gnocchi

Baked Cauliflower Gnocchi

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Love gnocchi, want gnocchi, but not the heaviness of traditional gnocchi? Made with cauliflower, this cheesy bake is packed with flavor, gno-joke.

Baked Cauliflower Gnocchi
Servings:

serving time4 Servings

Ingredients

  • Gnocchi:

  • 1 small head of cauliflower, cut into florets

  • 1 large egg yolk

  • 2 cups all-purpose flour

  • Kosher salt, to taste

  • Cherry tomato sauce:

  • 2 tablespoons extra-virgin olive oil

  • 1/2 red onion, thinly sliced

  • 3 cloves garlic, thinly sliced

  • 2 tablespoons tomato paste

  • Salt and pepper, to taste

  • 2 cups cherry tomatoes

  • 1 (15-ounce) can tomato sauce

  • 1 tablespoon balsamic vinegar

  • 1/2 cup fresh basil leaves, plus more for garnish

  • 1 tablespoon heavy cream

  • 1/2 cup freshly grated mozzarella

Instructions

  1. Preheat oven to 400 degrees.

  2. In a medium saucepan, add the cauliflower florets and enough water to cover. Bring to a boil and cook for 4 minutes or until nice and tender. Drain the cauliflower, and rice it using a potato ricer over a large bowl.

  3. Add in the egg yolk, flour and salt, and mix with a rubber spatula until a dough starts to form. Transfer the dough to a floured surface and knead for about 3 minutes. Cut the dough into 4 equal pieces and roll each piece out into a 1-inch-thick rope. Cut gnocchi into 1/2-inch pieces and roll on the back of a fork to create grooves in the gnocchi. Transfer to a parchment-lined and floured baking sheet and cover with a clean towel until ready to use.

  4. Heat olive oil in a large skillet over medium-high heat, add the onions and garlic and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, salt and pepper and cook for an additional minute. Add the cherry tomatoes, tomato sauce and balsamic. Bring to a simmer and cook, stirring frequently, for 5 minutes.

  5. Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi for 2 minutes, or until they all rise to the top. Remove the gnocchi with a slotted spoon and transfer directly to the sauce. Add fresh basil leaves and heavy cream and stir to combine.

  6. Transfer the mixture to a greased casserole dish and cover with the shredded mozzarella cheese. Bake for 15 minutes until the cheese is nice and bubbly. Switch the oven to broil and cook until the cheese starts to brown. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil and serve.

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