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Cauliflower Gnocchi With Brown Butter Sage And Kale

Cauliflower Gnocchi With Brown Butter Sage And Kale

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  • Author: Eliana
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking, Boiling, Sautéing
  • Cuisine: Italian

Description

Discover how to make delicious Cauliflower Gnocchi with Brown Butter Sage and Kale in this easy recipe. Perfect for a flavorful and healthy meal!

Ingredients

  • 1 medium cauliflower head (about 1.5 pounds (680 g) or 680 grams)
  • 1 large egg
  • 1 cup (240 ml) all-purpose flour (120 grams)
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (3 ml) black pepper
  • 4 tablespoons (60 ml) unsalted butter (57 grams)
  • 10 fresh sage leaves
  • 2 cups (480 ml) chopped kale (about 2.5 ounces (71 g) or 70 grams)
  • 1/4 cup (60 ml) grated alternative cheese (25 grams)
  • 2 tablespoons (30 ml) olive oil (30 milliliters)
  • Salt to taste

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut cauliflower into florets and spread on the baking sheet.
  3. Roast cauliflower in the oven for 20-25 minutes until tender.
  4. Let the roasted cauliflower cool slightly, then transfer to a food processor.
  5. Blend cauliflower until smooth and transfer to a clean kitchen towel.
  6. Squeeze out excess moisture from the cauliflower puree.
  7. In a bowl, mix cauliflower puree, egg, flour, 1 teaspoon salt, and black pepper until a dough forms.
  8. Divide the dough into four portions and roll each into a log about 3/4 inch thick.
  9. Cut logs into 1-inch pieces to form gnocchi.
  10. Bring a large pot of salted water to a boil.
  11. Add gnocchi to boiling water and cook until they float to the surface.
  12. Remove gnocchi with a slotted spoon and set aside.
  13. In a large skillet, heat olive oil over medium heat.
  14. Add chopped kale and sauté for 3-4 minutes until wilted.
  15. Remove kale from the skillet and set aside.
  16. In the same skillet, melt butter over medium heat.
  17. Add sage leaves and cook until butter browns and sage becomes crispy.
  18. Return kale to the skillet and add gnocchi.
  19. Toss gnocchi and kale in the brown butter sage sauce.
  20. Season with additional salt if needed.
  21. Serve hot, topped with grated Parmesan cheese.

Notes

  • Thoroughly squeeze out excess moisture from the cauliflower puree to prevent the gnocchi from becoming too wet.
  • Don’t overcrowd the skillet when sautéing the kale to ensure even cooking and proper wilting.
  • Watch the browning butter carefully with sage leaves to avoid burning and maintain a delicious flavor.

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Find it online: https://healthydinnermeals.com/cauliflower-gnocchi-with-brown-butter-sage-and-kale/