Updated: Jul 26, 2020
Time: 1 hour -1 kg of cauliflower, chopped into a rice texture (or use pre-riced cauliflower, about 4 cups) - Roughly 3/4 cup all-purpose flour - 3/4 tablespoon olive oil - 1/2 teaspoon salt - One bag of Brussel sprouts (225g), chopped in half - 6-8 large white mushrooms, sliced - 1/2 tsp garlic salt - 1/4 cup pesto (more if desired) - Parmesan cheese, shredded
Ingredients -1 kg of cauliflower, chopped into a rice texture (or use pre-riced cauliflower , about 4 cups) - Roughly 3/4 cup all-purpose flour - 3/4 tablespoon olive oil - 1/2 teaspoon salt - One bag of Brussel sprouts (225g), chopped in half - 6-8 large white mushrooms , sliced - 1/2 tsp garlic salt - 1/4 cup pesto (more if desired) - Parmesan cheese, shredded
- (optional for meaty version) half package of pancetta (125g) or 125 cubed ham
Instructions 1- If using fresh cauliflower, cut into small florets and transfer to large pot of boiling water. Cover and steam for 10 minutes, or until tender. (if using cauliflower rice, sautée in pan with a touch of olive oil , until tender).
2-Transfer the tender cauliflower to a food processor to get a mashed potato texture. (if you don’t have a food processor, use a fork or potato masher and purée by hand). Once you have a cauliflower purée, transfer to a clean dish towel and squeeze out excess water .
3- Transfer the purée to a large bowl and add in flour, olive oil and salt. Using your hands, mix the dough until it forms a ball (add the flour progressively until the mixture no longer sticks to your fingers). Transfer onto a lightly floured surface and knead for 2 minutes.
4-Form the dough into a ball and cut into 4 equal pieces. Working 1 piece at a time, cut in half and roll into rope. Cut in half again until your ropes are approximately 1 cm wide. Slide each rope into gnocchi sized bits.
5- Transfer gnocchi to large pot of boiling salt water. Boil until all pieces float to the surface, around 4-6 minutes. Remove with a slotted spoon, shaking off as much water as possible and set aside.
6- In a large skillet, heat olive oil and add the Brussel sprouts and mushrooms. Add garlic salt and sautée for 6-8 minutes, until the vegetables are soft and caramelized. Remove and set aside. (For the meat option, heat the pancetta/ham in skillet until browned. Set aside but keep half the meat fat in the skillet. )
7-Either using the meat fat or olive oil, transfer the gnocchi in a single layer onto the non-stick skillet and sear until you get a nice crispy, brown exterior.
8- Once the gnocchi is crispy, add the vegetables and pesto (and meat). Season with salt and pepper to taste. Serve with a sprinkle of cheese.