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This recipe is reprinted from Lindsay Grimes Freedman's new cookbook, Cauliflower Power from Workman Publishing. In LA? Join us for a book launch honoring Lindsay Grimes Freedman of @thetoastedpinenut. Click here to buy your tickets!
Each $30 ticket includes admission to the event, as well as a hardcover copy of Cauliflower Power; books are distributed at the event, and additional books are for sale. @thetoastedpinenut will sign books during the event.
- 2 cups cauliflower florets
- 1/ 2 cup grated Parmesan
- 2 tablespoons tapioca flour
- 1 large egg
- 1 large egg yolk
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh chives
- 1/ 4 cup shredded Parmesan, plus more for garnish
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Process the florets in a food processor until completely chopped into meal. Transfer the meal to a clean, thin dish towel or piece of cheesecloth and, working over the sink, squeeze out all the excess liquid.
Place the squeezed meal back in the food processor along with the grated Parmesan, tapioca flour, egg, and egg yolk. Process until the mixture is well combined and looks like a mash.
Transfer the mixture to a plastic bag and cut off one corner to create a ½-inch opening. On the prepared baking sheet, pipe the gnocchi into pieces about 1 inch long and ½ inch to ¾ inch wide. The gnocchi won’t spread too much while they cook, so you can line them up closely, about an inch apart.
Once all the gnocchi are piped, use your fingers to shape them gently into ovals. Then gently press the tops with a fork to get that traditional “lined” look. Bake for 30 minutes.
When the gnocchi are done, make the sauce: Heat the butter over medium-high heat in a pan large enough to hold the gnocchi. Add the garlic, sage, and chives. Cook for 2 minutes, until fragrant.
Add the baked gnocchi to the pan and toss a couple times until they are coated with the butter sauce. Add the ¼ cup Parmesan and cook for 1 minute more, allowing the cheese to melt and become integrated into the gnocchi.