- 5 medium Yukon gold potatoes
- 4 large eggs
- 12 ounces (2 cups) all-purpose flour
- Large bulb garlic
- Medium head cauliflower, cut into small pieces
- Olive oil
- Salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan
Starting in a large pot of cold water bring potatoes to a gentle boil. Slowly cook until tender when pierced with a knife. It is important to use a large volume of water and cook the potatoes as slowly as possible. This "lazy boil" takes approximately 1 hour.
While still hot, peel potatoes with a spoon. Mash or preferably run through a ricer onto a sheet pan and allow cooling and drying. Crack 4 eggs into mixing bowl and mix thoroughly with potatoes. Add flour and hand mix. Take a handful of mixture and rub palm-to-palm creating a cohesive softball sized sphere. Place on lightly floured surface and roll into a long cylinder just under one inch in diameter. Cut in 1-inch long gnocchi- then lightly flour to avoid end from sticking. Repeat with remaining mixture.
Drop gnocchi into salted boiling water for 2 minutes. Drain in colander and let cool.
Preheat oven to 350 degrees F.
Cut the top off of a large bulb of garlic and place the garlic bulb in a small oven safe dish and pour a 1/2 cup of olive oil over bulb.
Roast in oven until soft and caramelized. This takes about 30 minutes.
Remove garlic form oil. In a large skillet saute cauliflower in the reserve oil from the roasted garlic until the cauliflower starts to brown. Add 1/4 cup of water and remove from heat. Squeeze garlic bulb, removing the tender meat and add directly to skillet. Add gnocchi, heavy cream and Parmesan. Mix. Bring back up to heat.
Stir until the sauce is hot and the cheese has completely melted.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.