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Mucci Farms Blended Flavors™ Tomatoes ?!


‐ Cauliflower Gnocchi with Blended Flavors™ Tomatoes ‐

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