The Dish | Homemade Cauliflower Gnocchi

This has become a favorite in our house. It’s a little labor-intensive, but not difficult. You can serve with whatever sauce you like — pesto, marinara, vodka sauce, butter and cheese — but I like it with an basic tomato sauce (recipe follows) that I reduce for a more intense tomato taste. I save extra cauliflower florets in the freezer so that I am ready to make more gnocchi without even going to the grocery store.

I often make extra gnocchi and freeze for a later meal. To freeze, I put a single layer on a baking sheet, freeze for about 20 minutes, and then put in a zip-lock baggie. I also freeze extra cauliflower florets, so that I have them on hand.

INGREDIENTS:

• 5 cups cauliflower florets
• 2/3 cups flour
• 1 tsp salt
• Olive oil
• Parmesan cheese, for serving

DIRECTIONS:

1. Bring a pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, until tender. Drain.
2. Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze excess water out of cauliflower. (Squeeze more! Get all of that water out.)
3. Place cauliflower in a food processor. Pulse until it makes crumbles. Add flour and salt. Pulse lightly until a soft, sticky dough forms.
4. Place dough on a floured work surface. Work the dough a couple of times in the flour and divide into 4 sections. Roll each section on a lightly floured surface into a long rope, then cut into little gnocchi. Put onto a baking sheet (if not making immediately, cover with a dampened towel).
5. Heat a large nonstick skillet over medium heat. Add a swizzle of oil until hot. Add gnocchi and cook until golden browned, flipping over (I use a fork). You will probably need to work in batches, so pull the gnocchi out with a spider or slotted spoon. When they are all cooked, add a splash of water, cover, and steam – this ensures the gnocchi with finish cooking through the inside. Remove with a spider or a slotted spoon, divide into bowls and add sauce. Serve with Parmesan cheese.

Easy Tomato Sauce:

INGREDIENTS:

• Olive oil
• 1 clove garlic, minced
• 8 oz. can of tomato sauce
• Dried oregano, to taste
• Salt and pepper
• Small splash of balsamic vinegar, optional
• Butter, as needed

DIRECTIONS:

1. Heat a swizzle of oil in a small saucepan. Add garlic and cook until it is fragrant (do not burn), then add tomato sauce and stir.
2. Add the rest of the ingredients (except butter) and simmer for a while, maybe half an hour for the sauce to thicken and reduce. It creates an intense flavor.
3. Taste and season with salt and pepper, if needed. If the sauce is too intense in tomato flavor for you, add a pat of butter, melt and stir in.