Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble

Ingredients

• Ricotta Gnocchi

  • 2 ½ cups (650 g) ricotta cheese
  • 1 ¼ cups (90 g) Parmesan cheese, freshly grated
  • 2 egg yolks
  • ½ tsp salt
  • ¾ cup (115 g) unbleached all-purpose flour

• Caramelized Cauliflower

  • 6 cups (600 g) cauliflower, cut into small florets (about 1 small cauliflower)
  • 1 tbsp (15 ml) vegetable oil

• Sauce

  • ¼ cup (55 g) butter, softened
  • ¼ cup (40 g) unbleached all-purpose flour
  • 1 shallot, thinly sliced
  • 1 tbsp (15 ml) vegetable oil
  • 4 cups (1 litre) chicken broth
  • 1 tbsp (15 ml) lemon juice

• Crunchy Almond Crumble

  • 2 cups (100 g) stale bread, diced
  • 2 tbsp (30 ml) olive oil
  • ¼ cup (45 g) roasted almonds
  • 1 tbsp chives, finely chopped

• Assembly

  • 2 tbsp butter
  • 4 egg yolks, at room temperature
  • Parmesan cheese shavings (optional)