LEMON RICOTTA CAULIFLOWER GNOCCHI
Cauliflower Potato Gnocchi
INGREDIENTS
1 package of Patarò Cauliflower and Potato Gnocchi
1 teaspoon of butter
3 lemons (zest from one of the lemons)
¼ cup of capers
¾ cup of ricotta cheese
½ cup of chopped walnuts
¼ cup of chopped basil
½ cup of parmesan cheese
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PREPARATION:
Boil the cauliflower gnocchi in a saucepan with plenty of salted water.
Melt the butter in a saucepan, add the peel of zest of 1 lemon, the juice of 3 lemons, the capers and ricotta cheese, season with salt and pepper to taste. Cook the sauce for 5 minutes until it becomes a cream. Combine the walnuts and basil.
When the gnocchi surface, add them to the sauce and stir in the remaining Parmesan. Garnish with a basil leaves.
Suggested Occasions:
Impossible to get your kids to eat cauliflower… not anymore. After their soccer game, try serving this dish! With 65% cauliflower in our gnocchi, you’ll be delighted when your kids ask for seconds.
Serves about 2
