Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese.
Ingredients
- 4 tablespoons plus 1/4 cup extra virgin olive oil
- 1 cup Panko breadcrumbs
- 2 cloves garlic, finely chopped or grated
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup fresh basil, finely chopped
- 1 pound cauliflower or potato gnocchi, homemade or store-bought
- 2 medium shallots, thinly sliced
- 2 zucchini or yellow summer squash, thinly sliced
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 1 tablespoon lemon zest and 1 tablespoon juice
- 1 pinch crushed red pepper flakes
- 8 ounces goat cheese or feta cheese
- fresh basil, dill, and or chives, for serving
- 4-5 cups cauliflower florets
- 3/4-1 cup all-purpose flour, use more as needed
- 3/4 cup grated parmesan cheese
- 1 teaspoon kosher salt
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Instructions
- 1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, the garlic, the breadcrumbs, and basil. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the breadcrumbs aside.
- 2. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.
- 3. Place the skillet back over medium heat. Add the remaining 1/4 cup olive oil and the shallots. Cook until the shallots begin to caramelize, about 5 minutes. Add the zucchini and season with salt and pepper. Cook, stirring occasionally until the zucchini has caramelized and is golden brown, 5-8 minutes. Add the butter, the thyme, lemon zest, and red pepper flakes. Cook until the butter begins to brown, 3-4 minutes. Drop the gnocchi into the sauce, gently tossing to combine. Remove from the heat.
- 4. To make the goat cheese, combine the goat cheese, 2 tablespoons olive oil, and the lemon juice in a food processor and pulse until smooth and creamy. The cheese can be kept in the fridge for up to 3 days.
- 5. Spread the goat cheese into the bottom of each individual serving bowl. Spoon the gnocchi and sauce over the cheese. Top with breadcrumbs and herbs. Scoop the gnocchi up with the goat cheese and the sauce. EAT and ENJOY.
- 1. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well. Lay the cauliflower on a kitchen towel and squeeze out the excess liquid.
- 2. Add the cauliflower to a food processor, pulse until smooth (or simply mash well with a fork). Add the cups of flour, parmesan, and salt. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.
- 3. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal sections. Working with one section of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite-size pieces. Repeat this process with the other sections of dough. Place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day and then boiled just before you are ready to eat. Or boiled right away.
Source
Original recipe: View Original
