An at-home version of the Bar La Grassa favorite: Cauliflower Orange Gnocchi! Pillowy gnocchi, glossy sauce, paper-thin cauliflower. IT’S SO GOOD.
- 1 package gnocchi (I use DeLallo)
- 2–3 tablespoons unsalted butter
- a medium-large head of cauliflower, cored and thinly sliced into bite-sized pieces on a mandoline (about 3 cups)
- 2 shallots, minced
- 1/4 – 1/2 cup heavy cream (see notes)
- 1–2 teaspoons red pepper flakes
- 1 1/2 teaspoons salt (more to taste)
- juice and zest of 2 oranges
- chives for topping
- Cook the gnocchi according to package directions. Set aside.
- Heat the butter over high heat in a large nonstick skillet. Add cauliflower, shallot, and cooked gnocchi; let it sit for a few minutes and then stir and repeat. You want the cauliflower and gnocchi to get browned, and the shallots to get soft.
- Add in the cream, orange juice, red pepper flakes, and salt. Simmer for just a minute or two until desired consistency is reached – everything should be coated in a silky light sauce.
- Serve immediately topped with fresh chives and orange zest. OH MY GOODNESS.
Most nonstick pan manufacturers will recommend not using high heat because it can wear down the pan faster and potentially cause the pan to give off toxic fumes (especially an empty pan), so just use the highest level of heat you are comfortable with. I usually use a high-ish heat – like 8/10 – with my Caraway brand nonstick pans. The higher heat is necessary for getting that pretty browning on the gnocchi and cauliflower!
Using 1/4 cup heavy cream will give you a light, barely-there coating. It’s delicious. Using 1/2 cup of heavy cream will give you something more substantial, rich, and “saucy.” Also delicious. You pick!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: Bar La Grass, gnocchi, cauliflower gnocchi, easy dinner, one pan dinner