Gnocchi with Cauliflower, Sage & Walnuts
This dish is rich and savory and hits all the right notes for a dinner that satisfies. The gnocchi can be briefly sautéed after it’s boiled to add an outer layer of crispiness, color, and more of the buttery flavor.
Prep Time: 45 minutes Cook Time: 15 minutes
Prep Time: 45 minutes Cook Time: 15 minutes
Ingredients
- 1 pound Yukon gold potatoes, (2 ¾ cups once peeled and riced)
- 1 ⅓ cupMaskal Teff flour, plus more as needed
- 1 egg
- 1 teaspoon sea salt
- ¼ cup unsalted dairy or non-dairy butter, divided
- 20-25 fresh sage leaves
- 1 small head cauliflower or Romanesco, leaves on (around 4-5 cups of florets, leaves and core)
- Sea salt
- Freshly ground black pepper
- ¼ cup balsamic reduction
- ⅓ cup roughly chopped toasted walnuts
- Pecorino Romano, optional
Instructions
- Boil the potatoes until you can pierce them easily with a fork. Drain thoroughly and cool enough that you can remove the skin. After removing the skin, press the potatoes through a ricer or colander onto a floured work surface.
- Sprinkle flour and salt over potatoes and make a well in the center with your hands. Add the egg into the well and stir in with a fork to combine. Use your hands to gather into a loose ball and gently knead just enough so the ingredients are combined and form a smooth ball, sprinkling with more flour as needed so the dough is not sticky.
- Divide the dough into 4, roll into ropes ½ inch- 1 inch wide. Cut into ½-inch pieces. Roll each piece with tines of fork and set aside.
- Melt 1 tablespoon of the butter in a large skillet. When the butter turns golden brown, add the sage leaves and cook on both sides until they start to turn brown and crispy, curling around the edges, around 2 minutes. Transfer to a plate. Melt another tablespoon of butter and then add the cauliflower florets, stems, core and leaves along with a pinch of salt and pepper. Cook, stirring frequently, for 3-4 minutes until you see some browning on the vegetables then turn off the heat. Add the remaining 2 tablespoons of butter and let it melt.
- Bring a medium pot of salted water to a boil. Add the gnocchi in batches and cook for around 2 minutes, until they float to the surface of the water. Use a slotted spoon to transfer them to the skillet and gently combine with the cauliflower.
- Divide the gnocchi and cauliflower among plates and top with the sage, walnuts and balsamic reduction, and pecorino if you are using dairy.
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