E5: Cauli-Nock

INGREDIENTS

1 head cauliflower, roughly chopped

2 ½ tbsP olive oil

1 tbsP salt

1 ½ cups gluten free flour

50 g butter

1 garlic clove, crushed

1 tsp chilli flakes

1 tbsP thyme leaves

Zest of ½ a lemon, plus wedges to serve

¼  cup grated parmesan, plus extra to serve

method

Add cauliflower to a steaming basket over a pot of boiling water and cook for 8-10 mins or until tender. Allow to cool.

Lay out cooled cauliflower on a clean tea towel and squeeze out excess moisture.

Add cauliflower to a food processor and blitz. Add 1 tbsP olive oil and 1 tbsP salt and continue to blend until smooth.

On a clean bench dusted with flour, place cauliflower and add ¼ cup of the flour. Fold flour into cauliflower and keep adding flour ¼ cup at a time until a dough forms. Dust dough with flour and cut into 4 pieces.

Roll out each ball into roughly 1 cm thick log. Place onto a piece of baking paper and cut eAch log into 1.5 cm pieces.

Add remaining oil to to a non stick pan over medium heat.

Add a single layer of gnocchi to the pan. Once you hear sizzling, (2-3 mins) add enough boiling water to come halfway up the sides of the gnocchi, about ½  cup depending on your pan size.

Cover with a lid and cook for 5 mins or until you hear sizzling.

Remove lid, gently toss gnocchi and move to one side of the pan.

Add butter and garlic, followed by chilli flakes and thyme.

Add 2 tsp of oil and toss gnocchi in the sauce, with lemon zest and parmesan for 2 mins.

Serve gnocchi with lemon wedges and extra parmesan.