It's cold and rainy today and I'm looking for a bit of comfort food. Gnocchi (pronounced "nyo-kee") are an Italian dumpling commonly made with potato and semolina. These store bought potato gnocchi are a quick and easy blank canvas, making almost any ingredient into an exciting meal. Even better, they don't need to be refrigerated, so you can keep a pack or two in the cupboard for a last minute meal.
What is Chimichurri?
Chimichurri is as classic to Argentina as the Gauchos who were said to have created it. Traditionally a raw condiment using lots of fresh herbs like parsley or oregano, it is combined with garlic and vinegar and used to top grilled meats. We're obviously not going to do that here, but I take my liberties with this condiment -like in this Hazelnut Chimichurri -and keep it in rotation because the strong garlic and acid break up the heaviness of a rich meal.
How To Make This Cauliflower Gnocchi
I think it is a fantastic thing that there are so many new meatless options out there in the markets these days. However, I just love the simple, unprocessed flavor of vegetables. This combination of creamy cauliflower and toasted hazelnut is only made better by the brightness of lemon and the earthiness of sage. The process is simple:
- Boil the cauliflower and then puree with a little salt and vegan butter until it is light and creamy
- Make the Hazelnut Chimichurri while your cauliflower cooks
- Cook the gnocchi and then gently toss in the cauliflower puree
- Top with the Chimichurri
Watch the video on how to make this recipe
You can purchase a good quality store bought gnocchi here
Can I Make This In Advance?
Make this entire dish in 30 minutes or less and it is the perfect dinner for a cozy night inside where it's warm. If you are wanting to get ahead, feel free to make the cauliflower puree up to 2 days in advance.
Cauliflower Gnocchi with Hazelnut Chimichurri
- 8 cups water
- 1 Tbl kosher salt
- ½ head cauliflower rough chopped into 2" pieces
- 2 Tbl butter
- 1 package potato gnocchi 1 pound
- 1 recipe Hazelnut Chimichurri
- In a large pot, bring the water to a rolling boil.
- Add the salt and cauliflower and continue to cook on a boil for 8-10 minutes. *You want the cauliflower to be extremely soft, this will give you creaminess.
- Once the cauliflower is done, strain and place into a food processor while still warm.
- Add the butter and puree for 1-2 minutes until completely smooth and velvety. Set aside.
- Meanwhile, refill your pot with water and put it back on the stove to boil.
- Make your Hazelnut Chimichurri recipe while you wait.
- Once the water is boiling, add the potato gnocchi, gently separating the pieces as you place in the water.
- Cook for approximately 4 minutes, or until all the pieces are floating.
- Drain the gnocchi and place in a mixing bowl with half of the cauliflower puree. Toss gently together until coated.
- On a serving platter, spread the remaining cauliflower puree over the bottom of the dish.
- Place the gnocchi on top in a generous pile.
- Stir the chimichurri and then drizzle ½ cup of it over the top of the gnocchi. Serve the remaining chimichurri on the side.