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Cauliflower gnocchi with sage butter & hazelnuts

Kathy Slack

Gorgeously flavoursome gnocchi made from roasted cauliflower

Recipe Meta

Prep

20 mins

Cook

45 mins

Serves

4

Difficulty

Medium

Ingredients

  • 1kg cauliflower
  • 2 tbsp olive oil
  • 200g ‘00’ pasta flour
  • 1 egg
  • 125g salted butter
  • A small bunch of sage leaves
  • 4 tbsp roasted hazelnuts, chopped
  • Parmesan, to serve

Method

Heat the oven to 190C. Break the cauliflower into small florets, roughly 2-3cm and set aside the prettier inner leaves. Toss the florets in the olive oil and a pinch of salt then arrange on a large baking tray, leaving plenty of space around each floret. Roast for 30 mins. Give the pan a shake and turn the florets over then roast for a further 10 mins until well cooked and charred at the edges. They will seem overcooked, but fear not – it’s important there’s not much water left in the cauliflower. Transfer to a food processor and blitz until smooth. 

Mix the cauliflower with the egg, flour and a pinch of salt and knead into a soft dough. Be warned, it’s a messy job and you will think it too wet to roll, but persevere. Once combined, flour your hands and a work surface and roll out thick ropes of dough around 1cm in diameter. The key to avoiding a sticky mess here is to be very gentle and avoid squashing the dough, so think light, delicate thoughts. Cut the ropes into rectangular pillows and dust with a little more flour to prevent sticking. You can roll the pillows over a fork with your thumb to create the classic gnocchi divots too if you want the traditional look.

Melt the butter in a large frying pan. Pour off most of it into a jug, leaving 2 tbsp in the pan on a low heat.

Bring a large pan of water to a rolling boil, salt it heavily and add the gnocchi. Once the gnocchi rise to the top (around 2 mins) leave them to boil for another minute then fish them out with a slotted spoon and into the butter pan. Keep the water.

Turn the heat up under the frying pan and fry the gnocchi for 3-4 mins, turning occasionally until golden brown – you may need to do this in batches. Add the sage leaves, the hazelnuts and the rest of the butter and cook for 1 min.

Meanwhile, pop the cauliflower leaves in the gnocchi water for 1 min, then drain.

Divide the gnocchi and cauliflower leaves between four warmed plates and serve with a sprinkle of parmesan.

Image: Kathy Slack

Where to buy these ingredients

Author

Kathy Slack

Kathy Slack is an award-winning food writer, cook and veg grower.

Author of Rough Patch and From the Veg Patch (shortlisted for the Guild of Food Writers Award), she writes for Delicious magazine, BBC Gardeners’ World and her bestselling Substack Tales From the Veg Patch.

Kathy Slack - (c) Kirstie Young