Creamy Cauliflower Gnocchi
Creamy Cauliflower Gnocchi
Serves 4
10 min.
active cooking time
20 min.
total cooking time
Buttery, soft cauliflower complemented by shallot, garlic and thyme pairs beautifully with tender potato dumplings in a delicate sauce made with freshly squeezed orange juice and just a touch of cream. Serve with chicken sausage or roasted chicken for a comforting, indulgent and satisfying supper that's a luxurious alternative to traditional pasta dishes.
Ingredients
1
navel orange
- Kowalski's Extra Virgin Olive Oil, as needed
1 head
Minnesota Grown cauliflower, cored and very thinly sliced into bite-size pieces (about 3 cups)
1
large Minnesota Grown shallot (or 2 small Minnesota Grown shallots), thinly sliced
1 tsp.
kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
2 cloves
(up to 3)
garlic, finely minced
½ tsp.
dried thyme
¼ tsp.
(up to ½)
crushed red pepper flakes, to taste
3 tbsp.
Kowalski's Unsalted Butter
16 oz.
prepared potato gnocchi (such as DeLallo brand)
¼ cup
(up to ½ cup)
heavy cream, to taste
- fresh snipped Minnesota Grown chives, for garnish (optional)
Directions
- If desired, use a channel knife to remove a few narrow strips of orange zest; curl them around a chopstick or straw. Set orange aside; reserve orange curls for garnish.
- In an extra-large skillet, heat enough oil over medium-high heat to lightly coat pan.
- Add cauliflower and shallot; sauté, stirring frequently, until cauliflower is very tender and dark on the edges (about 10 min.). Season with salt and black pepper.
- Reduce heat to medium. Add garlic; cook and stir for 2 min.
- Add thyme and crushed red pepper flakes; cook and stir for 30 sec.
- Add butter. When butter is melted, add gnocchi; stir to coat.
- Cook gnocchi, mostly undisturbed, for 6 min., stirring gently only 2-3 times to allow a dark crust to form on all sides.
- Using a fine grater, zest remainder of orange peel directly over gnocchi, avoiding the white pith. Cut orange in half; squeeze juice over gnocchi. Cook and stir for 15 sec.
- Stir in cream; cook until mixture is warm (30-60 sec.).
- Remove pan from heat; divide among individual serving plates.
- Garnish with chives and reserved orange curls, if desired; serve immediately.
Tasty Tips:
- A mandoline slicer makes quick work of slicing the cauliflower. If you don’t have one, use a sharp chef's knife to make slow, deliberate cuts through the core, slicing the cauliflower as thinly and evenly as possible.
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh produce grown elsewhere may be used.
