Brown Butter Sage Cauliflower Gnocchi

If you're obsessed with the Trader Joe's Cauliflower Gnocchi you're in the right place. This is the healthier version, lower calorie version of the typical potato based pasta dish by using cauliflower as the main ingredient. But don't worry, it doesn't skimp on flavor. The brown butter sage sauce is nutty and savory. Of course it also deserves a healthy sprinkle for parmesan. Gnocchi is a perfectly imperfect dish so use this recipe as a guide. If you feel like using a different sauce - go for it! If you think you'd like to add more salt, butter, olive oil or garlic powder - go for it! That's the beauty of gnocchi.

Ingredients

5 cups roughly chopped cauliflower

2/3 all purpose flower

1/2 tsp. salt

1 tsp. garlic powder

1 tbsp. olive oil

1/4 cup butter

Slightly chopped (or un-chopped) fresh sage (as much as you desire)

A generous amount of shredded parmesan

**MAKES 1 SERVING, DOUBLE FOR 2 SERVINGS, TRIPLE FOR 3 ETC.

Requires

Food processor or blender

Large dishcloths or paper towels

Stovetop sauce pan

Sharp knife

Pot

Slotted spoon

Directions

1. Place cauliflower in a food processor or blender. Blend until there are no longer big chunks. Place in a microwave safe bowl. Microwave for 5 minutes with a dishcloth or paper towel on top.

2. Transfer to a large dishcloth (or paper towel), spread out and let cool. Once fully cooled (about 5-10 minutes), wrap the cauliflower up in the cloth, hold over the sink and squeeze out excess water. Keep squeezing, even when you think you're done.

3. Transfer the cauliflower from the cloth back to the blender or food processor. Add in salt, flour and garlic powder. Blend until ingredients start to come together, for about 1-2 minutes.

4. Transfer to a well floured surface and knead about 5 times, incorporating a bit more flour into the dough. Roll into a ball and divide into 4 equal parts. Roll out each part into 1-1 1/2 inch ropes. Then, with a sharp knife, cut each rope into 1/2 inch squares.

5. Boil a well salted pot of water. Add gnocchi. Cook until they float to the top (that's them letting you know they're ready :)). Remove from heat (do not drain water).

6. On medium-high heat, heat 1 tbsp. olive oil in a stovetop sauce pan and 1/4 cup butter. Once you see the oil and butter slightly bubble, add in gnocchi straight from the pot with a slotted spoon. Allow some pasta water to be transferred with the gnocchi. Add sage. Cook until gnocchi start to brown on both sides and develop a crust, this may require increasing heat.

7. Top with a generous amount of parmesan.

8. Enjoy!