Gluten Free Cauli Gnocch Carbonara

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Gluten Free Cauli Gnocch Carbonara

Yield 4

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

Ingredients

• 1 head of cauliflower, cut into florets
• 150g freshly grated Parmesan cheese
• 4 eggs, yolks only
• 100g fatty speck, cut into matchsticks
• 1 small shallot, finely diced
• Salt, to taste
• Black pepper, to taste
• Olive oil, for frying
• Flour, for dusting

Instructions

1. Steam the cauliflower florets until very tender. Allow them to air dry until cool, then wrap in a clean tea towel and squeeze out any excess liquid. Purée the cauliflower until it forms a fine paste.
2. Place the cauliflower paste on a lightly floured bench and continue chopping until it reaches a soft dough consistency, using a spatula to fold. The dough should resemble a super soft Play-Doh.
3. Cover the dough with a clean towel and cut off sections. Roll each section into long, 1cm-wide snakes. Place the snakes onto baking paper and cut them on the diagonal into 1cm chunks. If desired, use the back of a fork to create ridges on the gnocchi.
4. Separate the egg yolks into a large bowl and mix with the freshly grated Parmesan until creamy.
5. In a pan, slow fry the fatty speck until crispy, then add the diced shallot and sauté until softened. Set aside to cool.
6. Add the cooled speck and shallot mixture to the egg and Parmesan mixture, then set aside.
7. In a large pot of salted boiling water, blanch the gnocchi in batches. Once they float to the top, remove with a slotted spoon and place into the pan with the speck mixture.
8. Sauté the gnocchi gently in the speck mixture, adding the remaining batches of gnocchi as they cook.
9. Using a ladle, add a scoop of pasta water to the egg and speck mixture, stirring vigorously to temper the egg yolks.
10. Add all the gnocchi to the pan and stir well, adding more pasta water if needed until the sauce is rich and creamy. Season with black pepper to taste.
11. Serve hot with extra Parmesan and a fresh salad.

Nutrition Facts

Calories

392

Fat

29 g

Sat. Fat

12 g

Carbs

14 g

Fiber

3 g

Net carbs

11 g

Sugar

3 g

Protein

20 g

Sodium

923 mg

Cholesterol

244 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Ensure the cauliflower is thoroughly dried after steaming to avoid excess moisture in the gnocchi dough.

Be patient when rolling the gnocchi dough into snakes for the best texture.

Temper the egg yolks slowly to prevent them from scrambling when mixed with the hot gnocchi.