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

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  1. 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.
  2. 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.
  3. Divide the dough into 4, roll into ropes 1/2 inch- 1 inch wide. Cut into 1/2-inch pieces. Roll each piece with tines of fork and set aside.
  4. 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.
  5. 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.
  6. Divide the gnocchi and cauliflower among plates and top with the sage, walnuts and balsamic reduction, and pecorino if you are using dairy.


  • 1 pound Yukon gold potatoes, (2 ¾ cups once peeled and riced)
  • 1 ⅓ cup Maskal Teff flour, plus more as needed
  • 1 egg
  • 1 teaspoon sea salt
  • 1/4 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
  • 1/4 cup balsamic reduction
  • 1/3 cup roughly chopped toasted walnuts
  • Pecorino Romano, optional

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