Ingredients for the Gnocchi
- 500 g potatoes
- 180 g flour
- 120 g melting cheese
- 2 eggs
- 1 pinch of salt
- 1 pinch of pepper
- Salt for boiling
Instructions for the Gnocchi
- Peel the potatoes, cut them into large chunks, and place them in a pot.
- Cover the potatoes with plenty of cold water, add salt, and bring to a boil over high heat. Cook until they are soft.
- After 20–25 minutes of boiling, drain the potatoes and spread them out on a baking tray to cool and allow excess moisture to evaporate.
- Mash the potatoes in a large bowl using a potato masher.
- Add the remaining ingredients to the bowl and mix gently until combined. Avoid overworking the dough to prevent it from becoming dense.
- Transfer the dough to a floured surface, dust with a little flour, and shape into strips or use a piping bag.
- Cut the strips into small squares (gnocchi), dust them with flour to prevent sticking, and set aside.
Ingredients for the Sauce
- 500 g gnocchi
- 1 medium cauliflower, cut into florets
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 ripe tomatoes, diced
- 10 pitted olives
- 1 bunch of dill, finely chopped
- 50 g water
- Salt
- Pepper
- Olive oil
Instructions for the Sauce
- Cut the cauliflower into small florets, wash well, and allow to drain.
- Heat olive oil in a wide, shallow pot and sauté the cauliflower on all sides until golden.
- Add the garlic, onion, and tomatoes, and sauté everything together for 2 minutes.
- Pour in the water, add the olives, dill, salt, and pepper, and simmer for about 15 minutes until the cauliflower softens.
- Finally, add the gnocchi to the pot and cook together for 5–7 minutes. Add a little extra water if necessary.
A Comforting Fusion of Flavors
Homemade cauliflower gnocchi is a creative twist on a classic dish that marries the creaminess of potatoes with the savory goodness of cauliflower and Mediterranean flavors. This dish is not just a meal; it’s an experience that brings the warmth of home-cooked food to your plate. Enjoy every bite!
