· recipe ·
Cauliflower Gnocchi with Chicken Alfredo
Finely grated Parmesan melts more evenly than coarse shreds, especially in a sauce kept below a hard boil.
Time and servings
- Prep
- 45 min
- Cook
- 65 min
- Total
- 110 min
- Servings
- 4
Nutrition per serving
- Calories
- about 900
- Protein
- 47 g
- Fat
- 58 g
- Carbs
- 51 g
Cook the cauliflower
Cut the cauliflower into florets and steam until tender. Let it cool enough to handle, then squeeze it very thoroughly in a clean towel. Excess moisture makes this dough fragile.
Make the cauliflower base
Process the squeezed cauliflower until finely textured, then spread it out for a few minutes to release remaining steam.
Mix the dough
Mix the dry cauliflower with the egg, 1/2 tsp3 g of the salt, cassava flour, and tapioca starch. Fold until the mixture holds together as a soft dough.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Cook the chicken safely
Cut the chicken into 1-inch2.5 cm pieces. Heat the olive oil in a wide skillet, add the chicken and half of the black pepper, and cook until browned and the centers reach 165°F74°C. Transfer the chicken to a clean plate.
Start the Alfredo sauce
Thinly slice the garlic. Lower the heat, melt the butter in the skillet, and cook the garlic for 30 seconds. Add the cream and bring it only to a gentle simmer.
Heat the cooking water
As the cream reaches a gentle simmer, bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Finish the cheese sauce while the water heats.
Melt in the Parmesan
While the water heats, remove the cream from direct heat and whisk in the finely grated Parmesan and the remaining black pepper a handful at a time until smooth.
Poach and reserve water
Lower the gnocchi into the gently boiling water and stir once. When they float, scoop out a little cooking water and lift the gnocchi directly into the Parmesan sauce.
Fold and finish
Return the chicken to the sauce and fold in the gnocchi over the lowest heat only until coated and hot, loosening the sauce with a spoonful of cooking water if needed. Chop the parsley over the skillet, add up to 1/2 tspup to 3 g of the salt only if needed, and serve immediately.
