Cauliflower gnocchi

For a tasty and healthy first course, here's how to make cauliflower gnocchi at home, as soft as they are versatile to present.

Cauliflower gnocchi are very simple to prepare. Usually, this pasta is substantial and prepared with potatoes but, in this version, it becomes light and incredibly genuine. The dough is made with very few ingredients, the flour and cauliflower cannot be missing, which must be blended and made creamy. This vegetable makes the dough very soft and tasty, with a rustic aftertaste linked to tradition. Cauliflower is very present in Italian gastronomy recipes and is a healthy and excellent food. To present an original and delicious dish, this recipe is one of the best choices.

Preparing the recipe for cauliflower gnocchi

1. First, clean the vegetables and cut the florets, which are the softest part.
2. Place them in a pan full of salted water and boil them on the stove; at the end, drain and process the vegetables in a potato masher to obtain a creamy puree .
3. Collect everything in a bowl and season with salt.
4. At this point, add the egg yolk and mix with a fork. Then, also add the grated parmesan (this step is optional, it will serve to give more character to the dish).
5. Sift the flour and add it to the rest, then knead vigorously.
6. When you obtain a soft and homogeneous dough, place it on a floured surface.
7. Divide it into pieces and work each one to form dough strings. Cut each cord into pieces, approximately 2cm in size.
8. Pass each piece over the tines of the fork, pressing, to give the shape of the typical dumpling.
9. As they are ready, place them on a floured tray.
10. Once the dough is finished, you can cook them. Fill a pan with water, place it on the heat and salt the liquid.
11. When it reaches the boil, dip the gnocchi and let it cook.
12. When the pasta comes back to the surface, you can drain it. Serve and season as you prefer.

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