We added cauliflower to flour to make it soft and lush gnocchi. Stir them with brown oil sauce with capers, and You get a delicious gluten-free dinner. Nutrition value per serving: (total 4) Calories 220, total fat 12 g., saturated fat g., proteins 6 g., Carbohydrates 26 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 2 час.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pcs. (about 700 gr.) large potatoes with peel
- 1/2 tbsp. gluten free flour, plus for sprinkling
- 1 medium head of cabbage (about 450 gr.) Cauliflower, divided into inflorescences
- 1/4 Art. grated parmesan cheese
- 1 yolk from a large egg
- 5 tbsp. l (75 gr.) Butter, cut into cubes
- 2 tbsp. l capers, strain
- 1/4 Art. chopped parsley
- Salad and frying for serving
- Special equipment: double boiler basket
Recipes with similar ingredients: potatoes, cauliflower, flour gluten free, parmesan cheese, capers, parsley, creamy brown oil, gnocchi (dumplings)
Recipe preparation:
- Preheat the oven to 220 ° C. Pierce potatoes with a fork from all sides and place on a baking sheet. Bake by turning in the middle cooking, about 45 minutes, so that the tubers can be broken with a fork. When the potato has cooled sufficiently, cut it in half and gently scrape the pulp into a large bowl. Add flour and mash with a fork until there are almost no lumps. In the center recess and set aside to cool.
- Prepare the pan by sprinkling flour.
- Meanwhile, fill the middle stewpan with water below the edge by 5 see, and boil. Put a section for a double boiler in it. Add cauliflower, cover and steam for 12-14 minutes, until it will not become soft when pierced with a fork. Drain and with clean kitchen towels completely dry the cabbage.
- Load the cabbage into the food processor along with the parmesan, egg yolk, 1 tsp. salt and a pinch of black pepper. Puree until smooth. Pour the mashed potatoes into the recess in the potato mixtures. Gently mix the potatoes with mashed potatoes with a fork, forming a soft dough (Do not stir too long, otherwise gnocchi will be unpleasantly dense).
- Sprinkle flour on the work surface. Put 1/2 on it Art. dough with a slide and roll into a 30 cm long tourniquet. With a knife cut into pieces of 2.5 cm. and place them on a baking sheet. Repeat with the remaining dough. Gently press down each dumpling fork, leaving grooves.
- In a small suitable bowl, melt in the microwave 1 tbsp. l (15 gr.) Butter. Lubricate the gnocchi. Bake for 10-12 minutes. before readiness until gnocchi spring pressure.The remaining 4 tbsp. l melt the oils in large pan over medium heat for 5-6 minutes. to brown. Take off fire, add capers and mix well. Mix gnocchi with brown butter and sprinkle with parsley. Serve right away along with salad on the side, sprinkled with roasting. Potato recipe gnocchi with sage oil.
