Time: 2 hours.
Complexity: easily
Servings: 4

We added cauliflower to flour to make soft and fluffy gnocchi. Toss them with a brown butter sauce with capers for a delicious gluten-free lunch.

Ingredients:

• 2 large potatoes with skins (about 700 g)
• 1/2 cup gluten-free flour, plus extra for dusting
• 1 medium head (about 450 g) cauliflower, divided into florets
• 1/4 tbsp. grated parmesan cheese
• 1 yolk from a large egg
• 5 tbsp (75 g) butter, cut into cubes
• 2 tablespoons capers, strained
• 1/4 cup chopped parsley
• Salad and stir-fry for filing
• Special equipment: steamer basket

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, cauliflower, gluten-free flour, Parmesan cheese, capers, parsley, brown butter, gnocchi (dumplings)

We recommend

Preparation:

Step 1
• Preheat oven to 220°C.
  
  Prick the potatoes all over with a fork and place them on a baking sheet. Bake, turning halfway through, for about 45 minutes, until the potatoes are flake-able with a fork. When cool enough to handle, cut them in half and carefully scrape the flesh into a large bowl. Add flour and mash with a fork until there are almost no lumps left.
  
  Make a well in the center and set aside to cool.
Step 2
• Prepare a baking sheet by dusting it with flour.
Step 3
• Meanwhile, fill a medium saucepan with water to within 2 inches of the rim and bring to a boil. Place the steamer basket inside. Add the cauliflower, cover, and steam for 12-14 minutes, until tender when pierced with a fork. Drain and pat dry completely with clean kitchen towels.
Step 4
• Place the cabbage in a food processor along with the Parmesan cheese, egg yolk, 1 teaspoon of salt, and a couple of grinds of black pepper. Puree until smooth. Pour the puree into the well in the potato mixture. Using a fork, gently fold the potatoes into the cabbage puree, forming a soft dough. (Don't overprocess, or the gnocchi will be uncomfortably dense.)
Step 5
• Generously flour a work surface. Place 1/2 cup of dough on it and roll it into a 12-inch-long rope. Use a knife to cut into 1-inch-long pieces and place them on a baking sheet. Repeat with the remaining dough. Gently press each dumpling with a fork, leaving grooves.
Step 6
• In a small microwave-safe bowl, melt 1 tablespoon (15 g) of butter. Brush the gnocchi with it. Bake for 10-12 minutes, or until the gnocchi spring back when pressed.
  
  Melt the remaining 4 tablespoons of butter in a large skillet over medium heat for 5-6 minutes, until browned. Remove from heat, add the capers, and stir well. Toss the gnocchi with the browned butter and sprinkle with parsley. Serve immediately with the salad on the side, garnished with the fried vegetables.
  
  Recipe potato gnocchi with sage butter.

Votes: 9