I have been thinking about recreating this recipe for quite some time. And here we are. It’s happening.
It’s even more awesome that it happens SOS-style. Delicious and easy – three cheers!
If you have never tried it before, you will be shocked and delighted:
- Pillowy bites of Gnocchi
- Exceptionally thinly sliced cauliflower
- Minced shallot
- All browned in butter
- Tenderly coated with a light “sauce,” if you could even call it that.
- Orange juice and zest are a great way to add some flavor.
- Just a touch of heat from red pepper flake
- Add a few chives to the top
Bar La Grassa Cauliflower Orange Gnocchi
This recipe is adapted from a Minneapolis restaurant called La Grassa – the Gnocchi are beautiful, luscious, and rich while also being delicate. The Gnocchi is light and fluffy, with roasted cauliflower and a thin coating of a creamy, orange-colored sauce. A handful of fresh chives on top and a creamy sauce make this dish an unexpected delight.
After all the lockdowns, shutdowns, and pandemics that we’ve experienced in the past few years, the first plate I received of Gnocchi literally made me cry. It’s heavenly. Otherworldly. It’s just so darn good.
About a year ago, I uploaded a video on Instagram of this Gnocchi, and someone (hi Alix!) responded with an email in which they SENT ME THE RECIPE. I received an email from someone who SENT ME the recipe. The restaurant’s recipe. The original sender had no idea where the recipe came from. They thought it was from an interview they saw with Isaac Becker, the head chef of the restaurant.
It took me a long time to get into it – I couldn’t imagine making this at home. I couldn’t. Could I?
What I decided to share is a homemade version that is really, really good – mostly true to the recipe that was sent to me via email, but a little more semi-homemade than the restaurant version. This is perfect for regular home cooks who enjoy delicious food.
It would be best if you went to a restaurant to experience something life-changing.
You can make a weeknight meal that is easy and quick to prepare at home.
Homemade Gnocchi Vs. Pre-Made Gnocchi
It didn’t seem like there was much of a return on my investment when I made the Gnocchi (as per the recipe). My Gnocchi, which I admit was amateurishly made, didn’t come out as lovely and tender as the restaurant version.
It’s easier to use pre-made Gnocchi. You save time, yes, but if you choose the right brand (DELALLO!), it can also be delicious. It’s delicious, and you will wonder why you spent so much time making it yourself.
These packages of Gnocchi are always in my pantry. I use them to make quick meals, such as the millionaire’s Gnocchi or the chicken gnocchi soup.
Now, cauliflower orange gnocchi. This is a dish I can’t get enough of, and with our favorite brand of authentic Italian products, it makes a delicious and quick weeknight meal.
It’s easy to make homemade Gnocchi. It’s not something I want to discourage anyone from doing, especially if you are planning a weekend away. I like this Gnocchi with ricotta. This Gnocchi is made with ricotta and is easy to make if you are willing to take the time.
How to Cut Cauliflower on a Mandoline
The way you chop the cauliflower can make or break this meal.
Mandoline is the best way to cut cauliflower.
When you slice the cauliflower into paper-thin pieces and add a bunch of freshly minced shallots to a pan of hot butter, something magical happens. Oh, baby. This is the next level of cauliflower.
Here is a video that shows how to cut cauliflower with a mandoline.
You’ll need to cut the larger portions of the stem off and then break down the cauliflower into medium-sized florets. Then, turn the florets so that they run down the mandoline. The top of the flower should not be placed directly on the mandoline. It will just fall apart. The stem holds the floret together. You’ll end up with something that looks like papery, flat trees with branches and a top.
- One package of gnocchi (I use DeLallo)
- 2 – 3 The following are the ingredients: tablespoons of Unsalted Butter
- A medium-sized head of Cauliflower Mandoline sliced thinly into bite-sized chunks. (about 3 cups)
- 2 Shouldots, minced (about 1/3 cup)
- 1/4 – 1/2 heavy cream (see notes)
- 1/2 – 1 The best way to eat teaspoons is by using them. Red pepper flakes
- 1 1/2 teaspoons Salt More to Taste
- Citrus juices and zests of 1 Orange About 2 tablespoons juice, add zest to taste
- chives Top it off
- Cook the Gnocchi following the instructions on the package. Set aside.
- In a large, non-stick skillet, heat the butter on high. Add the cauliflower, shallots, and cooked Gnocchi. Let it sit for several minutes, then stir again. You want to brown the Gnocchi and cauliflower and soften the shallots.
- Add the Salt, cream, red pepper flakes, and orange juice. Stir for a few minutes until the desired consistency is achieved – all ingredients should be covered in a light, silky sauce.
- Serve immediately, topped with orange zest and fresh chives. Oh, my goodness.