Preparation

• COLORFUL CAULIFLOWER GNOCCHI.

  Clean the cauliflower. First, remove the outer leaves. Then, cut the stem and divide into florets. Try to make uniform pieces, not too large to ensure even and faster cooking. Finally, rinse them under running water and let them drain in a colander.

  

• Cooking. Proceed one color at a time, or if possible do them simultaneously while keeping the colors separate to maintain their integrity.

  To make them even lighter, I recommend steaming. Alternatively, you can simply boil them. Put the florets in a pot with plenty of water and cook for about 20 minutes.

  

• Steaming keeps the cauliflower drier and retains its nutritional value.

  There are different ways to steam. The simplest, healthiest, and most economical is the bamboo steamer basket. Place a liner at the bottom of the baskets so the food is not in direct contact with the wood and won’t soak it too much. You can use cabbage leaves, lettuce, or even perforated parchment paper. In this case, you can arrange the different colors of cauliflower on the 3 tiers.

  

• Use a pot with the same diameter as the steamer. Pour about 1.5 inches of water and bring to a boil. Then replace the pot lid with the bamboo steamer and cook for about 40 minutes. I recommend not opening the lid during cooking to prevent the steam from escaping.

• Steam cooking is also very popular using stainless steel steam pots or electric steamers.

  Even the Bimby now allows for steam cooking. I was gifted the latest model (tm6) that includes Varoma cooking.

  

• Gnocchi Preparation. Once the cauliflower is cooked, proceed as follows for each color.

  Blend the boiled or steamed cauliflower with 2 tablespoons of olive oil and a pinch of salt. Add 1.67 cups of all-purpose flour, 0.42 cups of Parmesan, one egg yolk (adding the egg white makes it too liquid, requiring more flour), and a bit of nutmeg.

  

• Use the blender to mix everything. Transfer to a floured work surface and knead. If it’s too soft, add a bit more flour. Once it’s smooth and homogenous, cover with a clean cloth and let it rest for 30-40 minutes at room temperature.

  Dust the work surface with flour, take a portion of the dough and form a log. Finally, cut it into pieces.

• In a large bowl, sprinkle some flour and a handful of gnocchi. Use a circular motion to cover them and give them shape. Then let them rest on a wooden board or parchment paper. (They dry faster on the board).

• Cooking. Bring water to a boil in a large pot, add salt, and drop in the colorful gnocchi. When they float to the surface, cook for a few more minutes. You know they’re ready when foam forms on the surface and the water rises to the edge.

  Once drained, pour them into the pan with the sauce for a minute, then serve.

  

• How to season them? You can prepare a sauce or season them with butter and sage, a cheese cream (in my opinion, zola is the best!) or as you prefer.

  My kids ate them drowned in fresh tomato sauce, basil, and Parmesan. They competed to recognize the colors! It was fun eating cauliflower!!!

  

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