Cauliflower Gnocchi with Roasted Tomatoes and Arugula in a Creamy Alfredo Sauce

Okay, I think I might be about to say something controversial…

I prefer most cauliflower gnocchi to most potato gnocchi. There. I said it.

There are potentially two reason for why you may be thinking “IS SHE CRAZY? SHE PREFERS CAULIFLOWER OVER POTATO GNOCCHI?”

The first reason might be because you have been cooking your cauliflower gnocchi all wrong. If you were introduced to this innovative cauliflower “pasta” via Trader Joes like I was, you probably followed the cooking directions according to the package (a natural inclination that I had as well, but this was a big mistake). Boiling most cauliflower gnocchi just doesn’t work. They get really sticky and chewy and kind of miss the mark. They need to be sautéed and toasted- NOT BOILED.

This brings me to my second reason why I prefer cauliflower gnocchi to potato gnocchi: ricotta gnocchi is my favorite and cauliflower gnocchi reminds me of it more than potato gnocchi. The Whole Foods brand cauliflower gnocchi is my preferred choice because it most replicates that ricotta gnocchi bite.

This isn’t a 10 minute recipe, but it is worth the effort. If you want to shorten the time, you can find a really good store-bought Alfredo sauce and just roast your tomatoes and start at step 4.

I made this gnocchi for my clients, but added fresh mozzarella to their dish. It was a lovely addition! My mom and husband BOTH said that this dish tasted even BETTER 48 hours later as leftovers, so if you want to make this ahead of time- DO IT!

Cauliflower Gnocchi with Roasted Tomatoes and Arugula in a Creamy Alfredo Sauce

INGREDIENTS:

1 TBS extra virgin olive oil + 1 TBS (optional)
1 pint cherry tomatoes
Salt to taste
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Freshly ground black pepper
16 oz cauliflower gnocchi (whole foods brand recommended)
1 cup arugula

INSTRUCTIONS:

1. Line a baking sheet with parchment paper and toss tomatoes with extra virgin olive oil. Season with salt to taste. Roast tomatoes at 400 degrees F for 15-20 minutes or until blistered.

2. While the tomatoes are roasting, stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

3. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, salt, and pepper.

4. Meanwhile, in a separate non-stick skillet, cook your gnocchi according to the directions, but I recommend sautéing them in one 1 TBS of extra virgin olive oil, especially if using the Whole Foods brand. Toss often to avoid sticking to the pan.

5. After your gnocchi get nice and toasty brown on each side, this usually takes about 3 minutes until one side of the gnocchi is browned, then flip the gnocchi and cook for an additional 2 to 3 minutes.

6. Now it is time to add your roasted tomatoes and arugula to the pan of gnocchi. Stir until arugula is cooked down.

7. Add the sauce to the gnocchi and toss the gnocchi mixture over low heat until the sauce thickens slightly, about 1 minute.