Cauliflower gnocchi

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  • 1
    head of cauliflower, steamed or boiled till very tender
  • 1
    cloves
    garlic, finely chopped
  • 1
    cup
    flour- of sufficient to make a delicate dough
  • 1
    Tbs
    olive or coconut oil to fry
  • FOR THE RAGOUT:
  • 1
    tin complete tomatoes
  • 5
    courgettes, thickly sliced
  • 1/2
    onion, finely sliced
  • 1
    Tbs
    olive or coconut oil
  • 2
    cloves
    garlic, finely sliced
  • 6
    giant black mushrooms, thickly sliced
  • 300
    ml
    vegetable inventory
  • 1
    tsp
    sugar
  • salt and pepper to style
  • recent basil to serve

Methodology

 00:35

Place the cauliflower and garlic in a blender or meals processor and mix till clean. Add just a little water, if wanted, to make a clean paste. Add the salt and flour – 1/four cup at a time – and proceed to course of till a delicate dough is shaped. Add just a little extra water, if wanted.

Prove on a floured floor and knead briefly till dough is clean and delicate. Reduce dough into 4 items. Take one and canopy the remaining three with a moist tea towel.

Roll dough out right into a rope roughly three cm, then reduce into 3cm items. Press every bit down with a fork, then put aside and repeat with remaining dough.

When prepared to make use of, place the olive oil or coconut oil in a non stick pan or pot, and fry the gnocchi till frivolously browned on each side.

For the ragout, place the olive or coconut oil in a non-stick pot over a medium-high warmth. Add the onion, garlic, mushrooms and courgettes and fry till beginning to color and soften. Add the tomatoes, vegetable inventory and sugar, cut back to a medium warmth and permit to softly simmer for 15 minutes – till the greens are tender. Season to style.

Serve the ragout with the nice and cozy cauliflower gnocchi on high, scattered with basil leaves.

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