2 Stemilt Piñata® apples, peeled and chopped
5 cups chopped cauliflower (roughly 1 head)
1 tsp of salt
½ tsp pepper
1 tbsp olive oil
1¾ cup all-purpose flour
8 tbsp (½ cup) butter
2–3 tbsp fresh sage leaves, chopped
½ cup Parmesan cheese, grated
Salt and pepper, to taste
Prep Time: 60 min
Cook Time: 15 min
1 Steam cauliflower soft, roughly 5 minutes. Remove cauliflower from the steamer basket and let cool. Place cauliflower into a tea towel or cheesecloth and squeeze out any additional water.
2 Place cauliflower into a food processor and pulse until finely ground. Add 1 tsp of salt, ½ tsp of pepper, 1 tbsp of olive oil, and 1¾ cups of all-purpose flour, and pulse until the mixture comes together into a ball. Place the dough onto a well-floured surface.
3 Knead the dough for roughly 3 minutes. Add additional flour if the dough becomes too sticky. Shape the kneaded dough into a ball and set it to the side.
4 Meanwhile, bring a large pot of salted water to a boil.
5 Using a pastry cutter or a knife, divide the dough into 4 pieces. Take one piece of dough and roll into a long rope approximately 1" thick. Using a knife, cut the dough into ½–1" pieces, depending on how thick you want your gnocchi. To shape the gnocchi, roll it into tiny balls and push the back of a fork against it to get the signature gnocchi indents.
6 Place the gnocchi onto a baking sheet covered with a towel until you are ready to cook. Continue rolling and cutting the other three pieces of dough into gnocchi shapes. Cover with a towel.
7 In a large frying pan, add the butter and heat on medium until it starts to brown. Add chopped apples and sauté until tender.
8 Add the gnocchi to the boiling salted water and cook for 3 minutes until the gnocchi floats to the surface. Add the cooked gnocchi to the apples and butter along with the chopped sage. Fry for a few minutes until the gnocchi has slightly browned.
9 Season with salt, pepper, and Parmesan cheese. Serve warm!
To learn more about Stemilt, visit www.stemilt.com