I came up with this cauliflower gnocchi recipe after trying Trader Joe’s cauliflower gnocchi. This dish reminds me of cauliflower gratin, especially if you add Parmesan—but the gnocchi are also good on their own.—Ben Rogojan, Seattle, Washington,
- 1 small head cauliflower, broken into florets
- 1/3 cup whole-milk ricotta cheese
- 1 large egg yolk
- 1 teaspoon salt
- 3/4 to 1 cup all-purpose flour
- 1/4 cup butter
- Fried sage leaves, optional
image/svg+xml Text Ingredients View Recipe,
In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until tender, 8-10 minutes. Drain. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry.
Puree ricotta in a food processor until smooth, 20-30 seconds. Add cauliflower and egg yolk; process until smooth. Add 3/4 cup flour and pulse until mixture forms a soft dough, adding additional flour as needed. Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into ½-in. pieces.
In a large saucepan, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon. Melt butter in a large skillet. Add gnocchi and cook over medium heat until gnocchi start to brown, 3-4 minutes. Garnish with sage, if desired. Serve immediately.
1/2 cup: 165 calories, 10g fat (6g saturated fat), 57mg cholesterol, 486mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch.