Don't get me wrong I ADORED the sweet potato gnocchi I rustled up during the early spring days of the first lockdown, served with the most amazing sage butter sauce, and I also loved the pumpkin gnocchi with whipped ricotta that made yet another Friday during a very dull autumn at least a culinary delight, BUT this cauliflower version wins with its wonderful lightness, ease of making and sheer simplicity of the ingredients used to make them.
Indeed all you need to make these gnocchi is blended, blanched or steamed cauliflower (or to make your life even easier do like I did and buy ready made cauliflower "rice" which you simply have to steam in the microwave for 5 mins), flour, water and a bit of elbow grease, making these a lot lighter on the carbs and stomach than your conventional potato but even sweet potato gnocchi variety while maintaining the same pillowy texture.
Even better, these gnocchi get served on the most silky bed of whipped goats cheese with a hint of lemon, and are tossed with crispy slices of courgettes, cooked alongside chilli - no need for a heavy cream sauce when a plate is so full of zing and flavours.
The real game changer here however is the basil, garlic and parmesan panko breadcrumb topping which elevates this dish into something quite special and worthy of a restaurant menu and I will be reusing for many more recipes to come.
Overall the final dish looks impressive, tastes even more impressive and the best bit, is also super easy and fun to make!
The new gnocchi winner for me amongst the vegetables and one I cannot recommend making enough.
- 4-5 cups cauliflower florets
- 3/4-1 cup of flour (add more as you need it)
- 3/4 cup grated parmesan
- 1 teaspoon salt
- 4 tablespoons plus 1/4 cup olive oil
- 1 cup Panko breadcrumbs (I found them at Waitrose)
- 2 cloves garlic, finely chopped or grated
- 1/2 cup freshly grated parmesan
- 1/2 cup fresh basil, finely chopped
- 2 medium shallots, thinly sliced
- 2 courgettes, thinly sliced
- Salt & pepper
- 2 tablespoons salted butter
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon lemon zest and 1 tablespoon juice
- 1 pinch chilli flakes
- 250g goats cheese
- Fresh basil and dill for serving