Steamed Cauliflower Gnocchi

Who says gnocchi have to be made only with potatoes? There are so many possibilities—you can change up the colors, flavors, and textures just by using a different vegetable! A great idea is to use cauliflower, which is in season now, and you'll see the results are amazing. The process is just like making classic potato gnocchi, and you can get creative with the sauces... Today, I'll serve them with a four-cheese cream sauce—delicious! After all, it's Sunday, so a little treat is allowed, and a family lunch will be unforgettable!
Steamed Cauliflower Gnocchi
Who says gnocchi have to be made only with potatoes? There are so many possibilities—you can change up the colors, flavors, and textures just by using a different vegetable! A great idea is to use cauliflower, which is in season now, and you'll see the results are amazing. The process is just like making classic potato gnocchi, and you can get creative with the sauces... Today, I'll serve them with a four-cheese cream sauce—delicious! After all, it's Sunday, so a little treat is allowed, and a family lunch will be unforgettable!
Steps
- 1
Separate the cauliflower into florets and steam them until tender, about 20–25 minutes.
- 2
Place the cauliflower in a blender or use an immersion blender to puree it with the extra virgin olive oil, seasoning with salt. Blend until you have a smooth puree.
- 3
Transfer the cauliflower puree to a large bowl. Add the flour, grated Parmesan, and egg yolk. Mix first with a fork, then knead by hand, adding more flour if needed.
- 4
Once you have a soft, smooth dough, roll it into ropes and cut into small pieces to form the gnocchi.
- 5
Place the gnocchi on a floured tray as you make them and let them dry for 30 minutes. Then cook them in boiling salted water, removing them when they float to the surface.
- 6
Toss with your favorite sauce and serve hot.
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