GNOCCHI CAVOFIORE
Provided by Food Network
Categories appetizer
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the gnocchi: Starting in a large pot of cold water, bring the potatoes to a gentle boil. Cook slowly until tender when pierced with a knife. It is important to use a large volume of water and to cook the potatoes as slowly as possible. This "lazy boil" takes approximately 1 hour.
- While still hot, peel the potatoes with a spoon. Mash or preferably run through a ricer onto a sheet pan and allow to cool and dry. Crack the eggs into a mixing bowl and mix thoroughly with potatoes. Add the flour and mix by hand. Take a handful of mixture and rub palm-to-palm to create a cohesive softball-sized sphere. Place on a lightly floured surface and roll into a long cylinder just under 1 inch in diameter. Cut in 1-inch-long gnocchi, then lightly flour to avoid sticking. Repeat with remaining mixture.
- Drop the gnocchi into salted boiling water for 2 minutes. Drain in a colander and let cool.
- For the cavofiore: Preheat the oven to 350 degrees F.
- Cut the top off the garlic bulb, then place the bulb in a small oven-safe dish and pour 1/2 cup of olive oil over it.
- Roast in the oven until soft and caramelized, about 30 minutes.
- Remove the garlic from the oil. In a large skillet, saute the cauliflower in the oil from the roasted garlic until the cauliflower starts to brown. Add 1/4 cup water and remove from heat. Squeeze garlic bulb to remove the tender cloves; add them directly to the skillet. Then add the gnocchi, heavy cream and Parmesan, and mix. Bring back up to heat.
- Stir until the sauce is hot and the cheese has completely melted.
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