Ingredients: |
Ingredients: 1 large potato (3/4 lb)
4 cups cauliflower florets (about 1 lb)
½ cup water, divided
¾ cup + 1 heaping tsp gluten-free flour, plus more for dusting
½ tbs olive oil
2 tbs unsalted butter
¾ cup unsalted vegetable stock
½ tsp kosher salt
¼ tsp black pepper
2 tbs capers, drained and coarsely chopped
1 tsp fresh lemon juice (from 1 lemon)
¼ cup chopped fresh parsley
1 oz Parmesan cheese, grated (about ¼ cup)
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Directions: |
Directions:1.Preheat oven to 425°F. Prick potato all over with a fork, place on a microwave-safe plate. Microwave at HIGH 10 to 12 minutes or until tender. Let cool slightly, about 10 minutes. While potato cools, place cauliflower and 1/4 cup of the water in a large microwave-safe bowl. Cover with plastic wrap and Microwave at HIGH 8 to 10 minutes or until tender; drain.
2.Transfer cauliflower to a food processor along with remaining ¼ cup water. Process until mixture forms a coarse and thick puree, about 15 seconds.
3. Peel potatoes and pass through ricer into a large bowl. Stir in cauliflower puree until thoroughly blended. In batches, add flour until just combined and a soft dough forms. The dough will be moist.
4. On a lightly floured surface, divide dough into 4 equal pieces; cover with a clean kitchen towel until ready to use. Roll each piece of dough into a ¾-inch thick rope. Cut ropes into 1-inch pieces, and transfer to 2 large rimmed baking sheets coated with cooking spray. Brush tops of gnocchi lightly with oil. Bake in preheated oven until browned on the bottom and cooked through, 10 to 12 minutes. Transfer to serving bowls.
5. Meanwhile, melt butter in a medium skillet over medium. Cook, stirring often, until butter turns golden brown, 2 to 3 minutes. Carefully add stock and return to a simmer over medium. Simmer until sauce is slightly reduced, about 5 minutes. Remove from heat and stir in salt, pepper, capers, lemon juice, and parsley. Pour about 3 tablespoons sauce over pasta in each bowl, and toss to combine. Sprinkle with Parmesan. Serve immediately |
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