· recipe ·
Sheet-Pan Cauliflower Gnocchi with Chicken Sausage and Broccoli
Cauliflower needs to lose plenty of moisture before it can become a workable dough. Its mild flavor leaves room for the browned broccoli and sausage to stand out.
Time and servings
- Prep
- 50 min
- Cook
- 70 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 500
- Protein
- 27 g
- Fat
- 16 g
- Carbs
- 69 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.
Prepare the sheet pan
Heat the oven to 425°F220°C. Cut the broccoli into florets, slice the sausage, and thinly slice the garlic. Toss them with two-thirds of the olive oil and the black pepper on a sheet pan.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the cauliflower gnocchi are shaped. Add 1 1/2 tsp9 g of the salt to the water.
Poach the cauliflower gnocchi
Lower the gnocchi into the gently boiling water. As soon as they float, lift them out carefully and let excess water drain away.
Roast the sheet-pan dinner
Add the drained gnocchi to the pan and drizzle with the remaining olive oil. Spread everything out and roast for 18 to 23 minutes, turning once, until the sausage is hot throughout, the broccoli edges are browned, and the gnocchi have a light crust.
Finish with lemon
Finely grate lemon zest over the hot pan, then add enough lemon juice to brighten the vegetables. Taste and add some of the remaining salt if needed.
