Homemade Cauliflower Gnocchi with Crispy Shallot & Zucchini Brown Butter
Homemade Cauliflower Gnocchi with Crispy Shallot & Zucchini Brown Butter. Nothing beats homemade gnocchis especially when you make them with this super delicious brown butter sauce. Crispy shallots and lemony zucchini brown butter sauce…you guys it’s SO good. Topped with herby cheesy breadcrumbs and plated on whipped lemony goat cheese. And you know what…it’s kind of giving me springtime vibes so I am about it !!
Nothing like a springy gnocchi to kick off January, am I right?! Especially a homemade gnocchi. And even better a homemade cauliflower gnocchi…so it’s healthy…ish…for the January health trend??? But if I am being honest, I am not super into the January healthy resolution trend. January is depressing enough, so bring on those decadent, feel good eats !!
And gnocchis are always a feel good eat. So here’s to a spring inspired feel good gnocchi dish. Because when it’s January, I am definitely wishing it was spring and the weather was better and warmer. And the first time we made a version of this delicious dish was last March for my dads bday, so I am getting all the springtime vibes from this one….not to get ahead of myself.
The sauce is a brown butter with crispy shallots and browned zucchini and squash. It’s a little herby, a little lemony, and just so so delicious. The cauliflower gnocchi is super fun too because honestly you can’t even tell it’s cauliflower. My dad is not a fan of cauliflower and even he loves this one.
And finally the pairings. Top this delicious gnocchi with cheesy basil breadcrumbs and plate them on a lemony goat cheese puree. It’s all just sooooo good. And it definitely cheered me up on this dreary January Sunday !!
Ingredients
1/2 cup olive oil; divided
1 cup Panko breadcrumbs
1/2 cup chopped basil
1/2 cup parmesan cheese
1 pound homemade or store-bought cauliflower gnocchi (see homemade recipe below)
1 shallot; thinly sliced
1 yellow squash; sliced
1 zucchini; sliced
salt and pepper
2 tablespoons butter
1 tablespoon fresh thyme leaves
zest and juice of 1 lemon
red pepper flakes
4 ounces goat cheese
fresh basil leaves for serving
Directions
In a large skillet over medium heat, add 2 tablespoons of olive oil, Panko, and basil. Cook, stirring occasionally until the breadcrumbs are golden brown. About 5 minutes. Add the parmesan and cook for another 3 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
In the same skillet over medium heat, add a 1/4 cup of olive oil and the shallots. Cook until shallot caramelizes for about 3 - 5 minutes. Add the squash and zucchini. Season with salt and pepper. Cook until squash and zucchini have turned golden brown, flipping halfway through. Add the butter, thyme, lemon zest, and red pepper. Continue to stir. When the butter begins to brown, remove from heat.
Make the whipped goat cheese. Add the goat cheese, the remaining 2 tablespoons of olive oil, and lemon juice to the bowl of a food processor. Process until smooth and creamy.
Cook the gnocchi in boiling, salted water. When the gnocchi rises to the top, drain. Transfer to the skillet with the zucchini. Sprinkle with lemon zest and breadcrumbs. Serve over top of the whipped goat cheese and with fresh basil leaves.
Cauliflower Gnocchi
Ingredients
1 large head cauliflower florets
1 cup flour; plus more as needed
3/4 cup grated parmesan
1 teaspoon salt
Directions
Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 15 minutes. Drain. Add the cauliflower to the bowl of a food processor. Puree until smooth.
Add the mashed cauliflower to a large bowl. Add the flour, parmesan, and salt. Stir to combine. If the dough seems wet, continue adding flour a little at a time. The dough should still be a little sticky.
Generously dust a clean counter space with flour. Divided the dough into 4 equal pieces. With one piece of dough at a time, roll into logs of about 1 inch thickness. Cut the logs into 1 inch pieces. Place the gnocchis on a baking sheet lined with parchment paper and dusted with flour. Set aside to dry or freeze.
