Recipes  

Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble

  • Preparation 1 H 15 MIN
    Cooking 40 MIN
    Chilling 30 MIN
  • Servings 4
Share

Ingredients

Ricotta Gnocchi

Caramelized Cauliflower

Sauce

Crunchy Almond Crumble

Assembly

Preparation

Ricotta Gnocchi

  1. In a large bowl, using a fork, combine the ricotta, Parmesan, egg yolks and salt. Gradually add the flour and mix until smooth. Add more flour as needed (see note).
  2. Keeping the dough inside the bowl, shape into a ball with your hands. Cover and refrigerate for 30 minutes.
  3. Place the dough on a floured work surface. Separate the dough into 8 equal pieces. Shape each piece into a cylinder about ½ inch (1 cm) thick. Cut each cylinder into ½-inch (1 cm) pieces. Place the gnocchi on a baking sheet and sprinkle with flour to prevent from sticking. Refrigerate until ready to cook. The gnocchi can be frozen at this stage, if desired.

Caramelized Cauliflower

  1. Meanwhile, with the rack in the middle position, preheat the oven to 425°F (220°C).
  2. On a non-stick or parchment paper lined baking sheet, combine the cauliflower with the oil. Season with salt and pepper. Bake for 25 minutes or until the cauliflower is nicely browned, stirring a few times during cooking.

Sauce

  1. Meanwhile, in a bowl, combine the butter and flour. Set aside.
  2. In a pot, soften the shallot in the oil. Add the broth and simmer until reduced by half, about 15 minutes. Add the lemon juice. Add the butter and flour mixture while whisking. Bring to a boil. Simmer for 2 minutes. Strain through a sieve. Set aside.

Crunchy Almond Crumble

  1. In a skillet over medium-high heat, brown the bread in the oil, about 5 minutes. Season with salt and pepper. Remove from the heat and let cool.
  2. In a small food processor, finely chop the almonds. Add the bread and pulse for a few seconds to combine. Place in a bowl and add the chives. The crunch almond crumble will keep for 1 week in an airtight container at room temperature (without the chives).

Assembly

  1. In a large pot of salted boiling water, cook half of the gnocchi at a time for 2 to 3 minutes or until tender. Using a slotted spoon, transfer the gnocchi from the pot to a baking sheet. Lightly oil.
  2. In a large non-stick skillet over medium-high heat, coat the gnocchi in the butter. Season with salt and pepper. Add the cauliflower and the sauce. Reheat everything for 2 minutes, gently stirring to coat the gnocchi in the sauce. Adjust the seasoning.
  3. Serve the gnocchi in shallow bowls. Place an egg yolk at the centre of each serving. Sprinkle with the crumble and Parmesan shavings, if desired. Serve immediately.

Note

The moisture content can vary between brands of ricotta. If the gnocchi dough is too sticky, add flour 1 tbsp at a time.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.