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Gnocchi, pronounced as “NYOH-kee” are little pasta dumplings made from a variety of ingredients like potatoes, cheese, and vegetables like spinach. The word gnocchi is believe to derive from the word “nocca”, meaning knuckles. It’s also believe to derive from the Lombard word “knohha”, meaning knot or walnut. In any case all the words imply a small, rounded shape. Today every Italian region in the north has its own gnocchi variation. In Piedmont or Lombardy, potato gnocchi with a butter and Parmigiano-Reggiano sauce is relished. In Verona, potato gnocchi is traditionally served in a tomato sauce. In Venice, gnocchi is known as “macaroni,” and prepared from a combination of flour, milk, and eggs. The dough is shaped into little discs and baked with butter and cheese. Still further south, on the Sorrento coast, potato gnocchi baked in the oven with a bright tomato sauce, fresh mozzarella and basil is relished This classic Italian dish is known as Gnocchi alla Sorrentina. Now you can enjoy fresh Italian gnocchi without wheat, grain, or refined sugar!
Fresh Cauliflower Gnocchi (Medium Density and Chewy) Recipe
1 tablespoon olive oil (for boiling water)
1 package FRESH DOH Grain & Gluten Free Fresh Pasta Dough
2 cups cooked, crushed cauliflower
1/2 cup cold water
1 teaspoon olive oil (to coat plate or work surface)
1 teaspoon olive oil (to coat cooked gnocchi if needed)
In a pot bring 16 cups of water plus 1 tablespoon of olive oil to a boil. Make in a bowl, food processor or mixer. Mixer is easiest. In the bowl of a mixer add FRESH DOH mix and cauliflower. Add 1/2 cup of water. Mix together. Using your hands, pull DOH together to form a sticky ball. Set in a bowl and refrigerate for at least one hour.
Coat a plate with a little oil (to keep gnocchi from sticking to the plate). Transfer DOH to parchment paper on work surface or scoop DOH from bowl. Place a little oil on your palms. Take a teaspoon-sized portion of the DOH and roll between your oiled palms to form an oval-shaped dumpling. Set gnocchi on plate. Repeat process using up all of the dough.
Boil for 4 minutes or until gnocchi float to the water’s surface. Remove gnocchi from the boiling water with slotted spoon. Place drained gnocchi in a bowl. Add 1 teaspoon olive oil to coat. Use as needed.