Cauliflower Gnocchi
Ingredients
5 cups small cauliflower florets, about ½ a large head
1 tsp kosher or sea salt
1 ⅔ cups all purpose flour
1 pint Mucci Farms Blended Flavours Tomatoes, cut into halves
Mucci Farms Naked Leaf Living Basil for garnish
2 tbsp olive oil
½ cup sliced red onion
2 cloves garlic, minced
Black pepper and basil to garnish
Grated parmesan
Directions
Steam cauliflower until very tender; about 10 minutes.
Place cauliflower and salt into the bowl of a food processor and process, scraping down the sides twice, until smooth and creamy.
Scrape cauliflower purée into a large bowl and gently fold in flour using a rubber spatula.(Do not stir vigorously as this will overwork the gluten leading to tough gnocchi)
Turn dough onto a floured surface, dust liberally with flour and pat into a 1”inch thick square. Cut square into seven strips.
Roll a strip gently with more flour if sticky and cut into bite sized pieces. Repeat with remaining strips.
Cook gnocchi in 2 or 3 batches in a large pot of boiling salted water for 2 minutes or until they float. Strain out gnocchi and place on an oiled plate.
Heat 1 tbsp oil in a large non-stick skillet over medium-high heat, add gnocchi and sauté for 2-3 minutes until light golden. Remove to a large shallow serving bowl.
In same pan, heat remaining 1 tbsp oil over high heat. Add tomatoes, onion and garlic, sauté 2-3 minutes until juices begin to release and tomatoes are jammy.
Spoon over gnocchi, season with pepper and garnish with basil and parmesan.
