Cauliflower Gnocchi with Blistered Tomatoes and Browned Butter

Step 1

Fill a large pot with water and add 1 Tbsp. salt. Cover and bring to a boil. Turn off heat and set water aside while you make gnocchi.

Step 2

Pulse cauliflower in a food processor until you have a fine riced texture. Place cauliflower in a microwave-safe bowl and microwave until steaming and tender-crisp, 4 minutes. Lay a kitchen towel on a work surface, spread cauliflower on top, and let it stand until cool enough to handle. Mound cauliflower and then squeeze and wring towel to remove as much moisture as possible from it.

Step 3

Add cauliflower back to the food processor and pulse again for a few seconds. Then add in 3/4 cup flour, the olive oil, and 1/4 tsp. salt, and pulse until a dough forms. (It will be very soft.)

Step 4

Sprinkle 1 Tbsp. gluten-free flour (or regular flour) on a dry work surface. Shape dough into a ball and cut into 4 equal sections. Using your hands, roll out each section into a 1-inch-thick rope, adding more flour if needed to prevent sticking. Cut into 1/2-inch sections and roll the pieces to round the cut edges slightly to shape gnocchi.

Step 5

Return pot of water to a boil. Add gnocchi and cook until they float, about 3 minutes. Drain gnocchi and set aside.

Step 6

Heat butter in a large frying pan over medium-high heat. Add cherry tomatoes, reduce heat to medium, and saute until tomatoes are blistered and collapsed, 8-10 minutes. (You will see the butter browning; reduce heat further if it starts to get too dark before tomatoes are done.) Add chopped basil and the gnocchi and stir to combine. Taste and season with salt and pepper. Heat, stirring gently, until gnocchi are hot in center, about 1 minute.

Step 7

Transfer gnocchi to a serving bowl, scraping up browned bits from pan. Sprinkle with whole basil leaves. Serve with Parmesan to add to taste.