Roasted Cauliflower Gnocchi

Whoa! Sorry for the sudden disappearance for a few weeks. I'm still alive Mom! Things have been really crazy over here and work has been in crisis mode. I'm back now and things are going to be really exciting here with some big changes coming in the next couple weeks! Anyway, lets move on to todays recipe. I recently had a break in my crazy work schedule and was able to carve out a few hours to have a nice night with some good friends. I have been eating really healthy lately and wanted to make something with fresh summer veggies and not much else. I went with these gnocchi made out of roasted cauliflower instead of potatoes and dressed them in a light sauce of roasted tomato, broccoli rabe, garlic, and olive oil. These tasted light and summery but also super savory and filling at the same time. This dinner combined with a fun night with friends was exactly what I needed to get over my long work week.
Roasted cauliflower. Add in your flour and egg and mix it up nice. A nice dough. Roll it out into a log then flatten it a bit. Then you can chop it into manageable chunks. Roll the chunks out into nice little rounds. Meanwhile, roast the tomatoes to get a nice char. Cook some garlic in olive oil and then add your broccoli rabe. A simple fresh sauce. The gnocchi goes in last and cooks with the sauce for a few minutes. Top with some parm for a great meal! Not many ingredients but everything was super fresh. This is how you should eat in the summer.

Roasted Cauliflower Gnocchi

For:  4 People

  • 1 Large Head Cauliflower
  • 2 Cups Flour
  • 1 Egg
  • 10 Tomatoes Chopped
  • 2 Cloves Garlic
  • 1/2 Bunch Broccoli Rabe
  • Splash Balsamic
  • Good Olive Oil
  • Salt and Pepper

Instructions

  1. Break up a large head of cauliflower into small pieces and roast at 350 it with some salt and oil until tender. Put it into the food processor with some more oil and process it into small chunks with some of it fully blended. Remove from processor and add in about 1 1/2 to 2 cups flour and 1 egg. Add just enough flour until you can knead it into a nice dough. Cut the dough into thirds and roll each into a long tube. Cut off small chunks and hand roll the chunks into small spheres that are about a half inch in diameter.
  2. Chop 8-10 tomatoes into 8ths and remove the seeds. Roast at 450 for about 20 minutes to lightly brown. In a pan cook some chopped garlic in olive oil and add ripped broccoli rabe leaves. Add in the tomatoes and then a splash of balsamic. Boil the gnocchi until fully cooked and add them to the pan with the tomatoes(with a few splashes of the boiling liquid). Cook in the pan with the tomatoes for a few minutes before serving. Serve with parm.