Over the past couple of years, cauliflower has been promoted from a semi-tolerated vegetable to a versatile all-rounder. And that’s not only because it tastes great, but because it’s a great, low-calorie alternative to potatoes, rice, dough, and other carbs. Nowadays, you can even find everything from cauliflower rice to cauliflower pizza at any grocery store. But because we can do you one better than the frozen section at the local supermarket, we’ve created a recipe for delicious, velvety brown butter sage cauliflower gnocchi topped with crispy prosciutto and a creamy cauliflower sauce. Eating healthy never looked so good!
Sage Brown Butter Cauliflower Gnocchi
Equipment
- Pot
- Pan
- Blender
Ingredients
- 400 g cauliflower 14 oz for gnocchi, 5 oz for sauce
- 3 cups flour
- 2 egg yolks
- 0.5 tsp nutmeg
- 1 tsp salt
- 0.5 tsp pepper
- 4 slices prosciutto
- 2 cloves garlic 1 clove for sauce
- 10 leaves sage
- 0.25 stick butter
- 3 cups baby spinach
- grated parmesan to taste
- olive oil for frying
- 0.5 onion diced
- 3 tbsp white wine
- 0.75 cup heavy cream
Instructions
- For the cauliflower gnocchi, add the cauliflower florets to a pot of salted water and boil for about 20 minutes. Remove the florets from the hot water with a slotted spoon and place them on a dish towel. Close the towel with your hands and squeeze as much liquid out of the cauliflower as possible.
- Add the rest of the gnocchi ingredients and the squeezed cauliflower to a bowl and mix everything into a smooth dough. Quarter the dough and form it into 4 rolls. Use a bench scraper to make little gnocchi pieces out of each roll. Sprinkle a little flour over the gnocchi and roll each piece over a new comb to give them their typical shape.
- Cook the gnocchi in a pot of boiling, salted water until they float to the surface.
- Fry the prosciutto in a pan with a bit of olive oil until crispy, cut into smaller pieces, and set aside for later. Add the gnocchi pieces to the pan and fry until they get a bit of color. Season the gnocchi with salt and pepper and add some more cauliflower florets as well as the garlic, sage, and butter before adding the spinach. Stir all the ingredients and then set the aside for now.
- For the cauliflower sauce, add the onion and garlic to a pot with a little bit of olive oil. Add the cauliflower, white wine, and heavy cream and allow the sauce to simmer over low heat for about 10 minutes before blending until homogeneous.
- Pour the cauliflower sauce over the sage brown butter gnocchi. Sprinkle parmesan and prosciutto pieces on top before serving.
VIDEO
If you weren’t on the cauliflower bandwagon already, this recipe is sure to convince you that cauliflower’s the way to go. There’s a reason why this particular vegetable is so popular these days, so see for yourself and give this delicious dish a try!