Cauliflower Gnocchi - Kogonuso


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Oct 2, 2018

Cauliflower Gnocchi


for 3 servings

5 cups cauliflower, roughly chopped (1.5 kg)
1 ¾ cups all-purpose flour, or gluten-free flour (220 g)
¾ teaspoon salt
1 tablespoon olive oil
pesto sauce, for serving


Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
Shape the dough into a ball, then cut into 4 equal pieces.
Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
Roll each piece along the back of a fork to create a line pattern.
Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
Toss the gnocchi with pesto sauce and serve immediately.

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