Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble

Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble

  • Preparation 1 h 15 min
  • Cooking 40 min
  • Chilling 30 min
  • Servings 4

Categories

Ingredients

  • Ricotta Gnocchi

    • 2 ½ cups (650 g) ricotta cheese
    • 1 ¼ cups (90 g) Parmesan cheese, freshly grated
    • 2 egg yolks
    • ½ tsp salt
    • ¾ cup (115 g) unbleached all-purpose flour
  • Caramelized Cauliflower

    • 6 cups (600 g) cauliflower, cut into small florets (about 1 small cauliflower)
    • 1 tbsp (15 ml) vegetable oil
  • Sauce

    • ¼ cup (55 g) butter, softened
    • ¼ cup (40 g) unbleached all-purpose flour
    • 1 shallot, thinly sliced
    • 1 tbsp (15 ml) vegetable oil
    • 4 cups (1 litre) chicken broth
    • 1 tbsp (15 ml) lemon juice
  • Crunchy Almond Crumble

    • 2 cups (100 g) stale bread, diced
    • 2 tbsp (30 ml) olive oil
    • ¼ cup (45 g) roasted almonds
    • 1 tbsp chives, finely chopped
  • Assembly

    • 2 tbsp butter
    • 4 egg yolks, at room temperature
    • Parmesan cheese shavings (optional)

Preparation

  • Ricotta Gnocchi

  • Caramelized Cauliflower

  • Sauce

  • Crunchy Almond Crumble

  • Assembly

Note from Ricardo

The moisture content can vary between brands of ricotta. If the gnocchi dough is too sticky, add flour 1 tbsp at a time.

Personal Note