Yucca Cauliflower Gnocchi with Sage Browned Butter
Yucca Cauliflower Gnocchi with Sage Browned Butter is a perfect it's still kinda cold outside meal. Ready in under 45 minutes.
Ingredients
Gnocchi
- 2 cups cauliflower florets
- 1 cup yucca
- 1/2 cup All-purpose or gluten-free flour
- 1 large egg
- 2 tsp garlic powder
- salt and pepper
- 1 tbsp olive oil
Sage Browned Butter
- 1/2 stick salted butter
- 6-8 fresh sage leaves
- 4 cloves garlic
Instructions
- Bring 3 cups of water to a boil. Steam cauliflower and yucca until just cooked. The yucca will take about 20 minutes, while the cauliflower should take about 5 minutes. Drain and let cool. Once cooled, press cauliflower between paper towels or a cloth and wring out as much liquid as you can. The cauliflower should become crumbly and form curds. Repeat the process with the yucca.
- To make the gnocchi. In a bowl, mix together the pressed cauliflower, yucca, flour, egg, salt, garlic powder, and pepper into a bowl and stir with a fork until it combines to form a dough. The dough will be very sticky. You can add a little more flour if the dough feels too wet or hard to control.Sprinkle a little flour on your hands and work surface. Roll the dough out onto the surface and gently shape it into a long rope. Use a knife to cut bite sized pieces. Transfer the gnocchi onto a baking sheet lined with parchment paper and flour. Freeze the gnocchi for at least 10 minutes before cooking.
- To make the sage browned butter. Melt butter in a skillet. Add sage and garlic. Continue to cook on medium heat until butter begins to get foamy and change color, stirring constantly to keep the butter from burning. Butter is cooked when it turned light brown and starts to smell nutty and fragrant. The color will deepen as the butter cools.
- Heat olive oil in a large cast iron skillet. Place frozen cauliflower directly into the hot oil and sear for approximately 3 minutes per side. Let the gnocchi rest for a few minutes to firm up. Then, transfer the cooked gnocchi into the sage browned butter and gently toss the gnocchi in the sauce.
- Serve warm.
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