American cuisine

Cauliflower Gnocchi With Roasted Red Pepper Sauce

Cauliflower is an excellent replacement for the traditional potato gnocchi. It’s high in fiber, versatile, and available year-round. Try this no-fuss recipe at home, and you will not be disappointed. You have the perfect pair when you add this roasted red pepper sauce to the equation. If you make extra, you can freeze it for a healthy midweek late home meal. This is delicious combination of flavors with superb nutritional value.

Cauliflower Gnocchi With Roasted Red Pepper Sauce
5 stars rating if you like it!
PRE TIME: 1 hr 20 min
COOKING TIME: 1 hr 5 min
TOTAL TIME: 2 hr 25 min
  • Cauliflower gnocchi
  • 2 qt. Boiling water
  • 1 whole Cauliflower broke into florets
  • 1 tbsp. Sea salt
  • Roasted Red Pepper sauce
  • 4 ea. Red bell peppers
  • 1 tbsp. Olive oil
  • 1 tsp. Pepper
  • 1 tsp. Salt
  • 1 tsp. Italian herbs
  • 3 cloves Garlic
  • 1 medium White onion, cut into 4 pieces
  • Bell pepper sauce
  • 1/3 cup + 2 tablespoon Soaked raw cashews
  • 1 cup Sun-dried tomato with the oil
  • 1 cup nutritional yeast
  • 1 tsp. White wine vinegar
  • 1 tsp. Sea salt
  • 1 tsp. Pepper
  • 1 tbsp. Italian herbs
  • 1 tsp. Crushed chili flakes
  • 1 cup Plant-based milk
  • Gnocchi
  • 2 cup Flour
  • 1 tbsp. Salt
  • 1 tsp. Italian herbs
  • 1 tsp. Pepper
  • 1/2 cup Flour
  • Cook the Gnocchi
  • 2 tbsp. Olive oil
  • 3 tbsp. Water
  • For Plating
  • 1 tsp. Sundried tomato oil
  • 1 tbsp. Parmesan cheese
  • 1 tbsp. Roasted cashews
  • 1 pinch Crushed pepper
  • Fresh basil
Step 1
Step 1
Preheat oven 350°F/180°C.
Step 2
Step 2
Cauliflower: Place the florets in a pot of boiling salted water and blanch until you see an opaque-like color change which takes approx. 10 minutes. Drain the cauliflower and place it on a clean towel. Allow to cool and dry out approximately 5-10 minutes. Squeeze any excess water from the cauliflower by placing the florets into a dry tea towel and give a light twist to the cloth.
Step 3
Step 3
Bell pepper: Cut the bell peppers in half and deseed. Lay them on a baking tray season with salt, pepper, Italian herbs, and a splash of oil. Roast in the oven for 10 minutes until they take on some caramelization and soften, at this stage add the chopped onion and garlic with to peppers and bake for a further 10 minutes.
Step 4
Step 4
Gnocchi: In the blender add the squeezed cauliflower with the flour, salt, Italian herbs, and pepper. Pulse your mixer until combined where the dough will come together to one side of the blender. You will have a soft slightly sticky consistency. (Don't worry if your dough is very sticky because you can add more flour later. ) Don't over-mix it.
Step 5
Step 5
Place the dough on your floured counter. Add flour to your hands. Make a ball then cut the dough into quarters. Take one ¼ at a time. Roll into a long tube with your hands approximately 2 inches thick. Cut into little bite-size pockets. Lay the pieces on a flour-dusted tray to prevent sticking together.
Step 6
Step 6
Bell pepper sauce: In a blender add the roasted pepper, onions and garlic, crushed chilies, and the vegan cheese/ nutritional yeast. Whizz together and then add the sun-dried tomatoes, cashew nuts, and milk. Blend again until you reach a smooth and consistent robust sauce. Note: Add water at this stage if the sauce is too thick approx. 1 cup. Return the sauce to the stove and gently simmer for a few minutes.
Step 7
Step 7
Cook the Gnocchi: Prepare a large nonstick pan over medium heat. Add olive oil, place the gnocchi and sear the pieces on each side giving about 2 mins per side. Add a splash of water after browning and steam for 5 minutes with the lid on the pot.
Step 8
Step 8
Plate the Gnocchi: decoratively with the roasted red pepper sauce and garnish parmesan cheese and fresh herbs to your liking.
Step 9
Step 9
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