Cauli-Nock
Gnocchi made from a head of cauliflower and gluten free flour, then fried and steamed in the same pan so you get crisp bottoms and soft middles.
Serves: 4
Prep time: 30 minutes
Cook time: 25 minutes
INGREDIENTS
1 head cauliflower, roughly chopped
2 1/2 tablespoons olive oil
1 tablespoon salt
1 1/2 cups gluten free flour
50g butter
1 garlic clove, crushed
1 teaspoon chilli flakes
1 tablespoon thyme leaves
zest of 1/2 a lemon, plus wedges to serve
1/4 cup grated parmesan, plus extra to serve
METHOD
Add the cauliflower to a steaming basket over a pot of boiling water and cook for 8-10 minutes, or until tender. Allow to cool.
Lay the cooled cauliflower on a clean tea towel and remove the excess moisture.
Add the cauliflower to a food processor and blitz. Add 1 tablespoon of the olive oil and the salt and continue to blend until smooth.
On a clean bench dusted with flour, place the cauliflower and add 1/4 cup of the flour. Fold the flour through and keep adding it 1/4 cup at a time until a dough forms.
Divide into 4 pieces and roll each into a log about 1cm thick, then cut into 1.5cm pieces.
Add the remaining oil to a non stick pan over medium heat.
Add a single layer of gnocchi to the pan. Once you hear sizzling, after 2-3 minutes, add enough boiling water to come halfway up the sides of the gnocchi, about 1/2 cup depending on your pan. Cover with a lid and cook for 5 minutes, or until you hear sizzling again.
Remove the lid and gently toss the gnocchi to one side. Add the butter, garlic, chilli flakes and thyme.
Add 2 teaspoons of oil and toss the gnocchi through the sauce with the lemon zest and parmesan for 2 minutes.
Serve with lemon wedges and extra parmesan.
HINTS
Getting the moisture out of the cauliflower is the whole recipe. Wring it in a clean tea towel or you will be adding flour forever.
Add the flour a quarter cup at a time and stop as soon as a dough forms. More flour means heavier gnocchi.
The sizzle is your timer twice over - once before the water goes in, once when it has all cooked away.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 7200kJ (1720 calories)
Protein: 40g
Fat: 95g
Saturated fat: 35g
Carbohydrates: 180g
Sugars: 15g
Fibre: 20g
Sodium: 7500mg
Note: much of the tablespoon of salt seasons the dough broadly, so actual sodium per serve is lower.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.