Roasted Garlic, Cauliflower Gnocchi

We had some friends over for a patio dinner in early September and I made a Barbequed Chicken on the Big Green Egg with Roasted Garlic Cauliflower Purée and a wonderful Fennel salad. Everyone had seconds and maybe even thirds but I still had a handful of the Roasted Garlic Cauliflower Purée leftover. I decided to make Gnocchi out of it. Any purée would work, I’ve made lentil gnocchi and sweet potato gnocchi as well as the traditional potato gnocchi before so I thought, why not? 

The grooves and divots are intentional so that the sauce sticks to them better!

Roasted Garlic, Cauliflower Gnocchi in a Simple Avocado Cream Sauce

A KitchenInspirations Original Recipe

Makes about 2-4 servings

Ingredients:

• 218 g roasted garlic, cauliflower purée (for the purée recipe, please click here)
• 250-270 g “00” flour (depending on how wet your cauliflower purée is)
• 15 g Parmigiana, finely grated

Directions:

1. Combine all three ingredients and mix well. Knead into a smooth, not sticky dough.
2. Allow to rest for 20 minutes. Roll into 1-1.5 cm ropes and cut into 2 cm lengths. Run up the tines of a fork for the traditional grooves or use a gnocchi paddle like this.
3. Bring a large pot of water to a boil, add salt. Boil gnocchi until they pop up to the surface and remove with a slotted spoon. 

Notes:

• I like to freeze the gnocchi on a parchment-lined sheet and transfer them into a ziplock baggy for future use. They cook from frozen almost as quickly as the fresh ones, so timing is not an issue.
• I bought a Danish Dough Whisk for my husband last Christmas because he often bakes his no-knead bread and I thought it would make mixing the dough easier for him…what I didn’t think was that I would end up using it more than he does, it makes stirring thick batters and doughs a snap! I used it for the gnocchi and it was so easy.