1 pint Mucci Farms Blended Flavors™ Tomatoes, cut into halves
Mucci Farms Naked Leaf Living Basil, to garnish
5 cups small cauliflower florets, about ½ a large head
1 tsp kosher or sea salt
1⅔ cups all-purpose flour
2 tbsp olive oil
½ cup sliced red onion
2 garlic cloves, minced
Black pepper
Grated parmesan
Prep Time: 10 min
Cook Time: 25 min
Servings: 3–4
1 Steam cauliflower until very tender, about 10 minutes. Process cauliflower and salt in a food processor until smooth and creamy, scraping down the sides twice.
2 Scrape cauliflower purée into a large bowl and gently fold in flour using a rubber spatula. (Do not stir vigorously, as this will overwork the gluten leading to
tough gnocchi.)
3 Turn dough onto a floured surface, dust liberally with flour, and pat into a 1" thick square. Cut square into seven strips. Roll a strip gently with more flour if sticky and cut into bite-sized pieces. Repeat with remaining strips.
4 Cook gnocchi in 2–3 batches in a large pot of boiling salted water for 2 minutes, or until they float. Strain out gnocchi and place on an oiled plate.
5 Heat 1 tbsp oil in a large non-stick skillet over medium-high heat, add gnocchi and sauté for 2–3 minutes until light golden. Remove to a large, shallow serving bowl.
6 In same pan, heat remaining 1 tbsp oil over high heat. Add Mucci Farms Blended Flavors™ Tomatoes, onion, and garlic. Sauté 2–3 minutes until juices begin to release and tomatoes are jammy.
7 Spoon over gnocchi, season with pepper, and garnish with Mucci Farms Naked Leaf Living Basil and parmesan.
To learn more about Mucci Farms, visit www.muccifarms.com
