Recipe courtesy of Bizzarro Italian Cafe

Gnocchi Cavofiore

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  • Level: Intermediate
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 45 min
  • Yield: 4 to 6 servings
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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


  1. For the gnocchi: Starting in a large pot of cold water, bring the potatoes to a gentle boil. Cook slowly until tender when pierced with a knife. It is important to use a large volume of water and to cook the potatoes as slowly as possible. This "lazy boil" takes approximately 1 hour.
  2. While still hot, peel the potatoes with a spoon. Mash or preferably run through a ricer onto a sheet pan and allow to cool and dry. Crack the eggs into a mixing bowl and mix thoroughly with potatoes. Add the flour and mix by hand. Take a handful of mixture and rub palm-to-palm to create a cohesive softball-sized sphere. Place on a lightly floured surface and roll into a long cylinder just under 1 inch in diameter. Cut in 1-inch-long gnocchi, then lightly flour to avoid sticking. Repeat with remaining mixture.
  3. Drop the gnocchi into salted boiling water for 2 minutes. Drain in a colander and let cool.
  4. For the cavofiore: Preheat the oven to 350 degrees F.
  5. Cut the top off the garlic bulb, then place the bulb in a small oven-safe dish and pour 1/2 cup of olive oil over it.
  6. Roast in the oven until soft and caramelized, about 30 minutes.
  7. Remove the garlic from the oil. In a large skillet, saute the cauliflower in the oil from the roasted garlic until the cauliflower starts to brown. Add 1/4 cup water and remove from heat. Squeeze garlic bulb to remove the tender cloves; add them directly to the skillet. Then add the gnocchi, heavy cream and Parmesan, and mix. Bring back up to heat.
  8. Stir until the sauce is hot and the cheese has completely melted.