Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble
Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble
Ingredients
- 2 ½ cups (650 g) ricotta cheese
- 1 ¼ cups (90 g) Parmesan cheese, freshly grated
- 2 egg yolks
- ½ tsp salt
- ¾ cup (115 g) unbleached all-purpose flour
- 6 cups (600 g) cauliflower, cut into small florets (about 1 small cauliflower)
- 1 tbsp (15 ml) vegetable oil
- ¼ cup (55 g) butter, softened
- ¼ cup (40 g) unbleached all-purpose flour
- 1 shallot, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 4 cups (1 litre) chicken broth
- 1 tbsp (15 ml) lemon juice
- 2 cups (100 g) stale bread, diced
- 2 tbsp (30 ml) olive oil
- ¼ cup (45 g) roasted almonds
- 1 tbsp chives, finely chopped
- 2 tbsp butter
- 4 egg yolks, at room temperature
- Parmesan cheese shavings (optional)
Instructions
- In a large bowl, using a fork, combine the ricotta, Parmesan, egg yolks and salt. Gradually add the flour and mix until smooth. Add more flour as needed (see note).
- Keeping the dough inside the bowl, shape into a ball with your hands. Cover and refrigerate for 30 minutes.
- Place the dough on a floured work surface. Separate the dough into 8 equal pieces. Shape each piece into a cylinder about ½ inch (1 cm) thick. Cut each cylinder into ½-inch (1 cm) pieces. Place the gnocchi on a baking sheet and sprinkle with flour to prevent from sticking. Refrigerate until ready to cook. The gnocchi can be frozen at this stage, if desired.
Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble