Gnocchi With Bacon And Roasted Cauliflower Recipes

Steps:

• Preheat the oven to 425 degrees F. Prick the potatoes all over with a fork and place on a baking sheet. Bake, flipping halfway through, until fork-tender, about 45 minutes. When the potatoes are cool enough to handle, cut them in half and carefully scoop the flesh into a large bowl. Add the flour and mash with a fork until just a few chunks of potatoes remain. Make a well in the middle of the mixture and set the bowl aside. Reserve the baking sheet.
• Meanwhile, fill a medium saucepan with 2 inches of water. Set a steamer basket insert into the pot and bring the water to a simmer over medium-high heat. Add the cauliflower, cover and steam until very tender and falling apart when pierced with a fork, 12 to 14 minutes. Drain the cauliflower and use clean kitchen towels to squeeze completely dry.
• Add the cauliflower a food processor along with the Parmesan, egg yolk, 1 teaspoon salt and a few grinds of black pepper. Puree until the mixture is smooth. Pour the puree into the well of the potato mixture and use a fork to gently mix the potatoes and cauliflower until just combined and a soft dough is formed. (Do not overmix the dough or the gnocchi will be unpleasantly dense.)
• Generously flour a work surface. Scoop a heaping 1/2 cup of dough onto the surface and roll into a 12-inch rope. Use a knife to cut the dough into 1-inch pieces and place them on the reserved baking sheet. Repeat with the remaining dough. Gently press the top of each gnocchi with a fork to make grooves.
• Melt 1 tablespoon butter in a small microwave-safe bowl in the microwave. Brush the gnocchi with the butter. Bake the gnocchi until cooked through and they spring back when pressed, 10 to 12 minutes.
• Melt the remaining 4 tablespoons butter in a large skillet over medium heat until brown bits start to form, 5 to 6 minutes. Remove from the heat, add the capers and stir until well combined. Toss the gnocchi in the brown butter and sprinkle with the parsley. Serve immediately with a salad on the side.

Steps:

• Make the gnocchi: Heat oven to 450 degrees. Wrap cauliflower and potato separately in aluminum foil. Roast on a baking sheet until tender, 1 hour. Unwrap and let cool slightly. Cut cauliflower into 4 equal pieces and transfer to a large bowl. Halve potato lengthwise and scoop out flesh into bowl; discard skin.
• Press roasted cauliflower and potato through a ricer onto a clean work surface. Sprinkle 3/4 cup flour and the salt evenly on top and set the yolk on the vegetables. Using a bench scraper or long side of a metal spatula, cut into the mixture, folding over and blending in the flour and yolk into the riced cauliflower mixture, until well incorporated, dusting work surface with flour occasionally to prevent sticking. Gather mixture into a ball and gently knead a few times to form a soft dough. Cut into 2 equal pieces.
• Bring a large pot of water to a boil. Meanwhile, working with one piece of dough at a time, roll into a 3/4-inch-thick log that is about 24 inches long. Using a sharp knife, cut into 1-inch pieces and transfer gnocchi to a lightly floured baking sheet. Repeat with remaining dough.
• Add half the gnocchi to boiling water and cook until they start to float, then simmer just until puffed and cooked through, 1 1/2 to 2 minutes longer. (Do pay attention: If the gnocchi are boiled too long, they will start to disintegrate.) Using a spider or slotted spoon, transfer gnocchi to an oiled baking sheet and roll to generously coat in oil to prevent gnocchi from sticking to one another. Repeat with remaining gnocchi.
• In a large nonstick skillet, melt 4 tablespoons butter over medium heat. Add half the gnocchi and half the capers and season with salt and pepper. Cook, stirring occasionally, until gnocchi is golden and crispy, about 5 minutes. Stir in half of radishes and half of lemon juice (it may splatter). Divide in 2 shallow bowls and top with chives. Repeat with remaining butter, gnocchi, capers, radishes, lemon juice and chives.

Steps:

• Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.
• Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.
• Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.
• Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.