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Cauliflower Gnocchi

Cauliflower Gnocchi
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Cauliflower Gnocchi

Cauliflower Gnocchi

This cauliflower gnocchi recipe brings a bunch of delicious flavors together: chicken sausage, parmesan cheese, pine nuts, and more! What else could you need?!

Yields4 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

Ingredients

 1 medium head of cauliflower, broken into florets
 3 tbsp Colavita Extra Virgin Olive Oil, divided
 1 head of garlic
 1 package chicken sausage, removed from casings
 1 tbsp dried oregano
 1 lb Colavita Gnocchi
 1/2 cup Rachael Ray All-Natural Chicken Stock
 1 lemon
 3 tbsp pine nuts
 fresh parsley, chopped
 freshly grated parmesan cheese
 salt and pepper

Directions

1

Preheat your oven to 425°F.

2

Prep the garlic: Slice off the tip, exposing the cloves. Drizzle the open end with a little Colavita Olive Oil and wrap the whole thing loosely in aluminum foil.

3

Place the cauliflower florets on a baking sheet lined with parchment paper, and toss with 2 Tbsp of Colavita olive oil and a pinch of salt and pepper. Place the wrapped garlic head next to it on the baking sheet.

4

Roast the cauliflower until cooked through and crispy, about 20-25 minutes. Flip the cauliflower halfway through the roasting process. Remove the cauliflower from the oven when done and set aside.

5

The garlic may need more time in the oven as you want the garlic to be very soft. Peek into the foil and test the cloves with a knife. If the cloves are very soft, the garlic is done. If not, continue roasting for 10 minutes longer (you really can’t overdo it).

6

Allow the garlic cool for a few minutes, then squeeze the cloves out into a small bowl and mash them into a paste, using either a pestle or a spoon.

7

Heat the remaining Tbsp of Colavita olive oil in medium skillet. Add the chicken sausage to the pan and season with salt and oregano. Cook the sausage until browned and cooked through, breaking the pieces up with a wood spoon as they cook, about 10 minutes.

8

Add 2 Tbsp of Colavita Olive oil to the pan with the browned sausage. Add the roasted garlic paste and stir it around.

9

Add the chicken stock, and a Tbsp of lemon juice. Let it simmer for a few minutes.

10

Bring a pot of water brought to boil while you're prepping the vegetables and sauce. Once the water is boiling, add a generous pinch of salt and the Colavita Gnocchi. Boil the gnocchi according to package directions, about 2-3 minutes. The gnocchi will float to the top of the water surface when they are finished cooking.

11

Remove the gnocchi from the water using a slotted spoon. Add them to the pan with the chicken sausage mixture.

12

Add the roasted cauliflower florets into the pan and mix. Bring the entire mixture to a simmer and then remove from the heat.

13

Garnish with toasted pine nuts, chopped parsley leaves and freshly grated parmesan.

14

Serve alongside lemon slices and extra cheese.

Ingredients

 1 medium head of cauliflower, broken into florets
 3 tbsp Colavita Extra Virgin Olive Oil, divided
 1 head of garlic
 1 package chicken sausage, removed from casings
 1 tbsp dried oregano
 1 lb Colavita Gnocchi
 1/2 cup Rachael Ray All-Natural Chicken Stock
 1 lemon
 3 tbsp pine nuts
 fresh parsley, chopped
 freshly grated parmesan cheese
 salt and pepper

Directions

1

Preheat your oven to 425°F.

2

Prep the garlic: Slice off the tip, exposing the cloves. Drizzle the open end with a little Colavita Olive Oil and wrap the whole thing loosely in aluminum foil.

3

Place the cauliflower florets on a baking sheet lined with parchment paper, and toss with 2 Tbsp of Colavita olive oil and a pinch of salt and pepper. Place the wrapped garlic head next to it on the baking sheet.

4

Roast the cauliflower until cooked through and crispy, about 20-25 minutes. Flip the cauliflower halfway through the roasting process. Remove the cauliflower from the oven when done and set aside.

5

The garlic may need more time in the oven as you want the garlic to be very soft. Peek into the foil and test the cloves with a knife. If the cloves are very soft, the garlic is done. If not, continue roasting for 10 minutes longer (you really can’t overdo it).

6

Allow the garlic cool for a few minutes, then squeeze the cloves out into a small bowl and mash them into a paste, using either a pestle or a spoon.

7

Heat the remaining Tbsp of Colavita olive oil in medium skillet. Add the chicken sausage to the pan and season with salt and oregano. Cook the sausage until browned and cooked through, breaking the pieces up with a wood spoon as they cook, about 10 minutes.

8

Add 2 Tbsp of Colavita Olive oil to the pan with the browned sausage. Add the roasted garlic paste and stir it around.

9

Add the chicken stock, and a Tbsp of lemon juice. Let it simmer for a few minutes.

10

Bring a pot of water brought to boil while you're prepping the vegetables and sauce. Once the water is boiling, add a generous pinch of salt and the Colavita Gnocchi. Boil the gnocchi according to package directions, about 2-3 minutes. The gnocchi will float to the top of the water surface when they are finished cooking.

11

Remove the gnocchi from the water using a slotted spoon. Add them to the pan with the chicken sausage mixture.

12

Add the roasted cauliflower florets into the pan and mix. Bring the entire mixture to a simmer and then remove from the heat.

13

Garnish with toasted pine nuts, chopped parsley leaves and freshly grated parmesan.

14

Serve alongside lemon slices and extra cheese.

Cauliflower Gnocchi

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