Move over potatoes. This cauliflower gnocchi is going to turn heads in your dining room with a rich truffle-oil umami and a nutty brown butter sage finish. Can also be made as a vegan dish as noted.
- Ready in: 35-40 Minutes
- Ideal application: Main Dish
Better Than Bouillon® Chicken Base or Better Than Bouillon® Vegetarian No Chicken Base
Sourcing truffle oil made with real truffles can be tricky, and pricey, but it’s well worth it in the flavor department. If you’re able to get ahold of some don’t forget to call it out on the menu.
- 1 medium head cauliflower, cut into pieces
- 3/4 cup almond flour
- 1/2 tbsp truffle oil
- 1/4 cup Monterey Jack cheese
- 2 tbsp Parmesan cheese
- 1 tsp Better Than Bouillon® Chicken Base or Better Than Bouillon® Vegetarian No Chicken Base
- 1/4 tsp nutmeg
- 1/4 tsp cracked black pepper
- 4 tbsp vegan butter (or regular butter if not making vegan dish)
- 1 tbsp sage, freshly chopped
1. Blanch cauliflower in a medium-sized pot of boiling water that has been salted. Blanch until cauliflower is tender. Remove and cool.
2. Place cauliflower in a food processor and puree until mashed.
3. Remove cauliflower from food processor and place in a medium-sized mixing bowl. Add egg, truffle oil, Monterey Jack cheese, Parmesan cheese, chicken base, nutmeg, and black pepper. Mix until well incorporated and base has dissolved.
4. Lightly add the almond flour and mix into cauliflower mixture. As you gradually add the almond flour, mix with a fork and break up any clumps in the flour. As you mix it will form a dough.
5. Pat the dough into a 1-in thick pieces and then divide it into 4 equal pieces. Working on a lightly floured surface with floured hands, roll a portion into long rope. Cut the rope into desired size. Press the flat side of the tines of a fork against center of each gnocchi to create texture. Place the gnocchi on a lightly floured baking sheet as they are completed.
6. In a small sauce pot, heat some water to boiling and then reduce to simmer. Pre-cooking the gnocchi will create a perfect texture in your finished dish. Add a few gnocchi at a time and allow to cook until floating. Typically takes 2-2 ½ minutes to cook the gnocchi. Set aside and allow to cool until ready to cook again.
7. To final cook gnocchi to serve, in a large skillet heat up the vegan butter. Allow to melt and slightly start to brown. Add sage leaves and allow sage to start popping and releasing its oils. Add gnocchi to pan and lightly stir or toss to cover the gnocchi in the brown butter sage sauce.
8. Plate, and garnish and serve with fried sage leaves.
Meet the Chef
After graduating from the Chef John Folse Culinary Institute, Chef Nick worked as a line cook, caterer, head restaurant chef and eventually found his passion as an R&D chef. And he did so all over the place, from New York to St. Thomas to his home state of Louisiana.