Preparation time is 40minutes
Cook time is 10minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 4.24 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/2 cup plain flour
- 100grams unsalted butter (chopped)
- 2 whole cauliflower (cut into florets)
- 1/2 bunch continental parsley (leaves picked, finely chopped)
- 1/4teaspoons nutmeg
- 2 lemon (1 juiced, 1 cut into wedges)
- 3/4 cup parmesan (finely grated)
- 1/3 cup skinless hazelnuts (chopped)
- 1 1/2teaspoons cracked black pepper
Nutrition per serving
2050kJ
Protein
15.1grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make cauliflower gnocchi from scratch with this easy recipe. It’s a fresh spin on the cheesy Italian classic cacio e pepe.
Method
Step 1 of 6
Place 900g cauliflower in a food processor and process until it resembles rice. Transfer to a large microwave-safe bowl. Cover and microwave on high for 6 minutes or until cooked through. Stand for 10 minutes to cool. Transfer cauliflower to a clean tea towel. Bring tea towel together and twist top, then squeeze excess liquid from cauliflower. Return to food processor, then add flour and nutmeg. Season well. Process until mixture just comes together and forms a dough.
Step 2 of 6
Line a baking tray with baking paper. Transfer dough to a lightly floured surface, then knead gently to form a smooth ball. Divide into four even portions. Roll one portion into a 2cm-thick x 30cm-long log. Transfer to tray. Cut log into 2cm pieces. Repeat with remaining dough portions.
Step 3 of 6
Place butter, pepper, hazelnuts and remaining cauliflower in a large frying pan over medium-high heat. Cook for 4 minutes or until butter is melted and foaming. Set aside.
Step 4 of 6
Bring a large saucepan of salted water to the boil over medium-high heat. Use baking paper to transfer gnocchi to pan. Cook for 2 minutes or until gnocchi float to surface.
Step 5 of 6
Using a slotted spoon, transfer gnocchi to butter mixture. Place over high heat and add parmesan and 2/3 cup gnocchi cooking water. Cook, tossing for 2 minutes or until sauce is combined and gnocchi is coated in sauce. Stir through lemon juice.
Step 6 of 6
Combine zest and parsley in a bowl. Divide gnocchi among bowls and top with gremolata. Serve with lemon wedges.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.