Today is MEATLESS MONDAY! I love to have my homemade Gnocchi, but it has always been such a process. To have a light dough it is a sticky mess and I have always wanted to mix in cauliflower like I add it to my mashed potatoes… Well, I was reading the September issue of ‘Food & Wine’ this week and one of my favorite articles…Mad Genius Tips:… All I can say is it revolutionized my concept of Gnocchi making!!! Wow… now my mind is reeling on all the different ways I’ll be making Gnocchi in the future!!!
Potato & Cauliflower Gnocchi With Pesto
3 large potatoes
1/2 a head of cauliflower
3/4 cup flour
1/2 Pecorino cheese
1/4 cup milk
2 Tbs butter
salt & pepper
1/2 cup Perfect Pesto
Peel and cut the potatoes. Place the potatoes in a large pot of water with the cauliflower and boil for 18 to 20 minutes till tender.
Mash the potatoes and cauliflower together with the milk and butter. Mix in the egg, cheese and flour. Place in a large zip lock bag. Boil water seasoned with salt in a large pot. Tie a string across the top of the pot, (handle to handle). Cut a tip in the zip lock and pipe into the pot cutting the dough across the string to make perfect little Gnocchi…where has this technique been all my life!!! When the gnocchi rises to the top, remove with a slotted spoon and place in a dish with some melted butter.
I served them with my Perfect Pesto and it was a delicious and healthy meal!!!