Cauliflower Gnocchi

Ingredients

• Russet potatoes

  Flesh and skin, raw

  2 potato large or 738g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Cauliflower

  Green, raw

  1 head, medium or 431g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  5 tbsp or 71g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Preheat the oven to 425 degrees F. Prick the potatoes all over with a fork and place on a baking sheet. Bake, flipping halfway through, until fork-tender, about 45 minutes. When the potatoes are cool enough to handle, cut them in half and carefully scoop the flesh into a large bowl. Add the flour and mash with a fork until just a few chunks of potatoes remain. Make a well in the middle of the mixture and set the bowl aside. Reserve the baking sheet.
2. Meanwhile, fill a medium saucepan with 2 inches of water. Set a steamer basket insert into the pot and bring the water to a simmer over medium-high heat. Add the cauliflower, cover and steam until very tender and falling apart when pierced with a fork, 12 to 14 minutes. Drain the cauliflower and use clean kitchen towels to squeeze completely dry.
3. Add the cauliflower a food processor along with the Parmesan, egg yolk, 1 teaspoon salt and a few grinds of black pepper. Puree until the mixture is smooth. Pour the puree into the well of the potato mixture and use a fork to gently mix the potatoes and cauliflower until just combined and a soft dough is formed. (Do not overmix the dough or the gnocchi will be unpleasantly dense.)
4. Generously flour a work surface. Scoop a heaping 1/2 cup of dough onto the surface and roll into a 12-inch rope. Use a knife to cut the dough into 1-inch pieces and place them on the reserved baking sheet. Repeat with the remaining dough. Gently press the top of each gnocchi with a fork to make grooves.
5. Melt 1 tablespoon butter in a small microwave-safe bowl in the microwave. Brush the gnocchi with the butter. Bake the gnocchi until cooked through and they spring back when pressed, 10 to 12 minutes.
6. Melt the remaining 4 tablespoons butter in a large skillet over medium heat until brown bits start to form, 5 to 6 minutes. Remove from the heat, add the capers and stir until well combined. Toss the gnocchi in the brown butter and sprinkle with the parsley.
7. Adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-gnocchi-4610559