The Lovell Table

This recipe is definitely a labor of love but I have been enjoying making my own gnocchi a lot and wanted to share with you. The Romesco Sauce turns out as a fun orange color- perfect for a nice Halloween dinner! The sauce ends up tasting creamy without the addition of a heavy dairy or cheese and the cauliflower gnocchi taste just as good as the real deal! A dinner with healthy swaps that tastes decadent!

Ingredients

• Gnocchi:
  • Two packages of cauliflower florets
  • Pinch of salt
  • 2/3 cup Casava flour (plus more as needed)
• Romesco Inspired Sauce
  • 1/2 cup roasted red peppers
  • 8 oz jar of sun dried tomatoes plus oil from the jar
  • 3 garlic cloves
  • 1/4 cup almonds
  • 1/4 cup pine nuts
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup water

Method

To make the Gnocchi:

1. Boil the cauliflower florets for 8 minutes in a pot of boiling water until soft and cooked through
2. Drain florets and let cool on a bed of paper towels
3. Once cool use a cheese cloth to squeeze out ALL of the remaining moisture and mash the cauliflower (it will take some time to squeeze out the moisture)
4. Using your hands combine the mashed cauliflower in a bowl with the flour and salt until a dough like consistence forms (add more flour if needed)
5. Pat the dough into a disk and cut the disk into sixths
6. Roll each part into a rope 1/2 inch to 1 inch think
7. Cut each rope into 1 inch pillow like pieces
8. Optionally roll the pillows on a pasta roller to create ridges
9. Place gnocchi on a tray and refrigerate for 20 minutes
10. Bring a large part of water to a boil
11. Drop gnocchi into the water and let boil until they float to the top (only boil a few gnocchi at a time)
12. Toss gnocchi in sauce

To make the Romesco Inspired Sauce:

1. Blend roasted red peppers and sundried tomatos with oil from the jar until smooth
2. Add almonds, pine nuts, and garlic and blend until smooth
3. Add olive oil and red wine vinegar and blend until completly combined
4. Blend one last time with the water
5. Fill a mason jar with some of the sauce to reserve for another time
6. Heat sauce on medium heat until it starts to simmer before tossing with gnocchi and serving (you can use the gnocchi pasta water to thin the sauce out more if needed)