FOOD
Baked Cauliflower Gnocchi
Love gnocchi, want gnocchi, but not the heaviness of traditional gnocchi? Made with cauliflower, this cheesy bake is packed with flavor, gno-joke.
FOOD
Baked Cauliflower Gnocchi
Love gnocchi, want gnocchi, but not the heaviness of traditional gnocchi? Made with cauliflower, this cheesy bake is packed with flavor, gno-joke.
Ingredients
- 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
Steps
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.