Gnocchi, or Italian dumplings, are traditionally made with flour and potatoes, but they can also be made with ricotta or other vegetables like pumpkin or spinach. Here, they’re made with a combination of cauliflower and potato. The cauliflower is roasted alongside the potato, which helps intensify the vegetable’s natural sweetness. If short on time, the gnocchi can be made in advance through Step 4 and frozen. (Arrange gnocchi in a single layer on a baking sheet and freeze until firm, then pack into resealable freezer bags.) When ready to use, sauté the frozen gnocchi as in Step 5, increasing the cook time as needed, or heat gently in tomato sauce, or even just melted butter, until tender.
- Serves: 4 persons
- ½small head cauliflower (about 8 ounces)
- 1medium russet potato (about 8 ounces)
- ¾cup all-purpose flour (about 4 ounces), plus more for dusting
- ½teaspoon kosher salt
- 1large egg yolk
- Extra-virgin olive oil, for greasing
- ½cup unsalted butter (1 stick)
- 2tablespoons drained capers
- Kosher salt and black pepper
- 1cup thinly sliced radishes (about 4 ounces)
- 2tablespoons fresh lemon juice
- Chopped chives, for garnish
Step 1Make the gnocchi: Heat oven to 450 degrees. Wrap cauliflower and potato separately in aluminum foil. Roast on a baking sheet until tender, 1 hour. Unwrap and let cool slightly. Cut cauliflower into 4 equal pieces and transfer to a large bowl. Halve potato lengthwise and scoop out flesh into bowl; discard skin.
Step 2Press roasted cauliflower and potato through a ricer onto a clean work surface. Sprinkle 3/4 cup flour and the salt evenly on top and set the yolk on the vegetables. Using a bench scraper or long side of a metal spatula, cut into the mixture, folding over and blending in the flour and yolk into the riced cauliflower mixture, until well incorporated, dusting work surface with flour occasionally to prevent sticking. Gather mixture into a ball and gently knead a few times to form a soft dough. Cut into 2 equal pieces.
Step 3Bring a large pot of water to a boil. Meanwhile, working with one piece of dough at a time, roll into a 3/4-inch-thick log that is about 24 inches long. Using a sharp knife, cut into 1-inch pieces and transfer gnocchi to a lightly floured baking sheet. Repeat with remaining dough.
Step 4Add half the gnocchi to boiling water and cook until they start to float, then simmer just until puffed and cooked through, 1 1/2 to 2 minutes longer. (Do pay attention: If the gnocchi are boiled too long, they will start to disintegrate.) Using a spider or slotted spoon, transfer gnocchi to an oiled baking sheet and roll to generously coat in oil to prevent gnocchi from sticking to one another. Repeat with remaining gnocchi.
Step 5In a large nonstick skillet, melt 4 tablespoons butter over medium heat. Add half the gnocchi and half the capers and season with salt and pepper. Cook, stirring occasionally, until gnocchi is golden and crispy, about 5 minutes. Stir in half of radishes and half of lemon juice (it may splatter). Divide in 2 shallow bowls and top with chives. Repeat with remaining butter, gnocchi, capers, radishes, lemon juice and chives.