Cauliflower gnocchi

Prep: 15 mins, Cooking: 35 mins
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with tomato and courgette ragout. A vegan specialty.

By Food24 August 05 2014
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Ingredients (14)

1 cauliflower — head, steamed or boiled
1 cloves garlic — cloves, finely chopped
1 cup flour
1 Tbs olive oil — or coconut oil
1 tinned tomatoes — whole
5 courgettes — thickly sliced
1/2 onion — finely sliced
1 Tbs olive oil — or coconut oil
2 cloves garlic — cloves, finely sliced
6 black mushrooms — large, sliced
300 ml stock — vegetable
1 tsp sugar
salt and freshly ground black pepper — to taste
fresh basil — to serve
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Place the cauliflower and garlic in a blender or food processor and blend until smooth. Add a little water, if needed, to make a smooth paste. Add the salt and flour – 1/4 cup at a time – and continue to process until a soft dough is formed. Add a little more water, if needed.

Turn out on a floured surface and knead briefly until dough is smooth and soft. Cut dough into four pieces. Take one and cover the remaining three with a damp tea towel.

Roll dough out into a rope approximately 3 cm, then cut into 3cm pieces. Press each piece down with a fork, then set aside and repeat with remaining dough.

When ready to use, place the olive oil or coconut oil in a non stick pan or pot, and fry the gnocchi until lightly browned on both sides.

For the ragout, place the olive or coconut oil in a non-stick pot over a medium-high heat. Add the onion, garlic, mushrooms and courgettes and fry until starting to colour and soften. Add the tomatoes, vegetable stock and sugar, reduce to a medium heat and allow to gently simmer for 15 minutes – until the vegetables are tender. Season to taste.

Serve the ragout with the warm cauliflower gnocchi on top, scattered with basil leaves.

Recipe reprinted with permission of A Gorgeous Life. To see more recipes, click here.

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