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Potato Gnocchi with Cauliflower Purée

Potato Gnocchi with Cauliflower Purée
Looking for a delicious and easy potato gnocchi recipe?

We have just the recipe for you from chef Pieter Vlok of Mont Marie in Stellenbosch.

This is an easy potato gnocchi recipe from chef Pieter Vlok of Mont Marie in Stellenbosch

Potato Gnocchi with Cauliflower Purée

6shares Share3 Tweet0 Share0 Print2 Email1Looking for a delicious and easy potato gnocchi recipe? We have just the recipe for… Recipes Potato Gnocchi with Cauliflower Purée European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g dry mashed potato
  • 1 large egg
  • 150g flour
  • scraping of nutmeg
  • pinch of Parmesan
  • salt
  • Chinese truffes (optional)
  • Cauliflower Purée
  • 1kg cauliflower
  • 200g onions chopped finely
  • 20g garlic
  • 5g thyme
  • 100g butter
  • 20g salt

Instructions

  1. To make the cauliflower purée steam everything except the butter for one hour or until soft and tender. Strain most of the liquid without squeezing. Blend in three batches until smooth and add a third of the butter with each batch. Blitz again and let the butter emulsify. Strain through a muslin cloth and season.
  2. For the gnocchi bring a big pot of water to the boil. Knead all ingredients gently together. Shape the dumplings and blanch in rapidly boiling water. The dumplings are ready when they float to the top. Refresh in iced water and drain. Serve gnocchi with cauliflower purée and garnish with Chinese truffle shavings.

Wine suggestion Klein Dasbosch Sauvignon Blanc 2014

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