No potatoes, no ricotta, and no kneading. This is literally the fastest and easiest way to crank out feather-light pillows of these beloved dumplings. Piping the soft dough directly into a boiling pot of water takes less than 3 minutes and also means there's no floury counter to mop up. Feel free to use any leftover ends of good melting cheese such as mozzarella, taleggio, or Gouda in place of the aged white cheddar, and by all means, use this recipe to help get rid of leftover steamed or roasted cauliflower from last night's supper. —Coco et Cocoa
Cauliflower puree (see note)
Finely shredded extra old white cheddar
1 1/3 cups
In This Recipe
Note: to make the cauliflower puree, take whatever leftover cooked cauliflower you may have (steamed or roasted) and blend it in the food processor until it becomes a puree. If you have a blender or food processor on steroids, however, be careful not to go too far and turn the puree into cream.
Place the puree, cheese, flour, nutmeg, and egg in a mixing bowl and stir with a wooden spoon until well combined.
Transfer the mixture to a piping bag without a tip and place it in the fridge to chill. Meanwhile, bring a large pot of well-salted water to a rolling boil.
Once the water is boiling, take out the filled piping bag and hold it over the pot with your left hand. With your right hand holding a pair of scissors, apply steadily increasing pressure to the bag, and snip the piped dough as it comes out into bite-sized pieces, about 2-cm in length. Be careful of some occasional splashing as the gnocchi plops into the water.
Once you have used up all the dough, wait until they all float up to the surface, about 2 minutes, then drain and toss with a warmed pan of your favourite sauce. Here I had a simple marinara which I finished by stirring through a dollop of mascarpone.