- 1 (1-pound) russet potato
- 5 cups riced cauliflower
- 2 cups water
- 1 teaspoon kosher salt, plus 1/2 teaspoon
- 2/3 cup all-purpose flour, plus 1/3 cup for dusting
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon fresh ground black pepper
- Marinara sauce
- Drizzle of extra-virgin olive oil
- Freshly grated Parmesan cheese
- Basil leaves, chopped
- Preheat oven to 350 degrees.
- Prick the potato all over with a knife or fork. Place onto a baking sheet and bake for 1 hour until tender. Cool the potato enough to handle and peel off the skin. Scoop the flesh into a bowl and set aside.
- In a large saute pan, add the riced cauliflower, water and 1 teaspoon salt. Bring to a boil and cook for 10 minutes until softened. Strain the cauliflower. Then, using clean kitchen towels, squeeze out any residual water.
- Into the bowl of a food processor fitted with the blade attachment, add the cauliflower, potato and cheese. Pulse to incorporate. Add the flour, remaining 1/2 teaspoon salt and black pepper. Pulse until fully combined and a dough ball starts to form. Don’t over-process or the dough will be gummy.
- Turn the dough out onto a clean, floured surface. Knead for 3 to 5 minutes and shape into a ball. Cut the dough into quarters and then again into eighths.
- Take one piece and roll it into a rope, approximately 8-inches long by 1/2 inch wide. Cut the rope into 1/2-inch pieces.
- Roll each piece over the back tines of a fork. Place the gnocchi onto a floured sheet tray. Roll the remaining dough.
- Bring a large pot of salted water to a boil over medium-high heat. Carefully add the gnocchi and cook for 2 to 3 minutes until the gnocchi float to the surface. Remove with a spider or slotted spoon.
- To serve, toss with tomato sauce. Drizzle with olive oil. Garnish with grated Parmesan cheese and basil.