Cauliflower Gnocchi
An unusual first course, different from the classic potato gnocchi. In this case, we made them with cauliflower and flour without eggs. For the sauce, since the gnocchi are already very flavorful, I made a simple butter and sage sauce, a real delight!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the cauliflower gnocchi:
- 10.5 oz cauliflower
- 2 cups flour
- salt
- butter
- sage
- black pepper
Steps
The preparation of cauliflower gnocchi is very simple, watch the video HERE.
Chop the cleaned cauliflower. Add a pinch of salt and pepper and mix. Add the flour.
Combine and knead until you get a homogeneous dough. Take a little dough at a time and roll it into logs.
Cut the gnocchi into the desired size. Continue until the dough is used up. Meanwhile, bring a pot of water with a drizzle of oil to a boil.
Cook the gnocchi for a few minutes (cooking time may vary based on size). In a pan, melt some butter and sage, and as soon as the gnocchi float to the top, drain them.
Add them to the sauce and mix well.
Enjoy your meal!
