Cauliflower, Low-carb, Parmesan, Rosemary, Vegetarian

Cauliflower gnocchi with rosemary and parmesan sauce – Gnocchi di cavolfiore con salsa al rosmarino e parmigiano

This recipe is easier than it looks. With only three ingredients you can make the best cauliflower gnocchi you ever had. I topped it with a delicious homemade parmesan sauce that increases the delicacy of this dish. What else can I say, seeing is believing!

Prep time: 35 min (+ optional 30 min rest)
Cook time: 3 min
Total time: 40 min

$6-8 total*

2 people

Ingredients

For the gnocchi:

1 cauliflower, divided into florets (about 600 g/20 oz)
100 g (1/2 cup) unbleached all-purpose flour + 1 tbsp to dust the working surface
1 egg yolk
1 teaspoon fine salt
1 tbsp coarse salt to put in the boiling water

For the sauce:

20 g (4 tablespoons) freshly grated parmesan cheese
250 ml (1 cup) half-and-half
1 tbsp extra virgin olive oil
1/2 tbsp unbleached all-purpose flour
1 rosemary spring
1 teaspoon fine salt, more to taste
black pepper to garnish

Preparation

Bring a large pot of unsalted water to a boil. While waiting for the water to boil, prepare the cauliflower: cut the florets from it by removing the stem and thoroughly wash them.

Boil the cauliflower florets for 12-13 minutes. They should not be too soft as not to absorb too much water. Drain the florets with a slotted spoon and reserve the same cooking water to cook the gnocchi later. Set aside the florets to cool (about 10 minutes).

Once cooled, put the florets in a dish towel and squeeze out as much water as possible over your sink. Squeeze the towel in different parts as water keeps coming out.

Place the squeezed cauliflower in a food processor with the egg yolk, salt, and flour. Mix well.

Dust a working surface with flour and add the mixture. Knead it with the remaining flour until the dough does not stick to your hands anymore (1 tbsp should be sufficient).

Separate the dough into 5 pieces, and from each of them, roll a rope about 1/2 inch thick. Cut the rope into equal-sized pieces and roll each piece into a small ball with your hands. This last step is not strictly necessary, but I find the round shape very elegant for this type of gnocchi! You should obtain about 70-80 pieces in total.

Let the gnocchi rest for 30 minutes or less. Meanwhile, prepare the sauce: put the oil and the rosemary in a small saucepan and cook for 2-3 minutes at low heat. Remove the rosemary and incorporate the flour with the oil (remove from heat for this short time). Once incorporated, add the half-and-half and the parmesan cheese and stir until the sauce thickens.

Boil the gnocchi in the water previously reserved (remember to add a tbsp of coarse salt to the water). Gnocchi are ready when they float to the top, about 2-3 minutes.

Remove the gnocchi with a slotted spoon, place them in the serving plates, add the sauce and garnish with black pepper.

Buon appetito!

Tips & notes

For a faster way to cook the cauliflower, use the microwave. Place the florets in a microwave-safe bowl and cover them with a paper towel. Microwave for 7-8 minutes.
The right proportion of cauliflower and flour is essential in this recipe! Avoid adding too much flour, otherwise, the final dish will taste just like flour – not what we want!