GNOCCHI WITH ROASTED CAULIFLOWER AND ROSÉE SAUCE

Ingredients

Preparation

For gnocchi

1. Preheat the oven to 400°. Pierce the potatoes all over with a fork. 
2. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. 
3. Transfer the potatoes to a sheet pan and transfer to the oven. Bake for 15 minutes. (Alternatively, bake the potatoes in the oven for about 1 hour, until tender).
4.  Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. 
5.  Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks and 1 teaspoon of salt. 
6. Add the 1/2 cup of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
7.  Line a baking sheet with wax paper and dust with flour. 
8.  On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. 
9.  Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges. Transfer to the baking sheet.

For roasted cauliflower

1. Preheat the oven to 450 degrees.
2.  Trim head of cauliflower and cut into bite-sized florets. Wash and dry cauliflower well. Put in a big bowl.
3. Drizzle with olive oil then sprinkle with salt, pepper, and chili (adjust seasoning to taste).
4. Toss cauliflower until seasonings are well distributed.
5.  Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice. Cauliflower should be a dark, golden brown when baking is completed.
6.  Remove from the oven and set aside.

For assembly

1. In salted boiling water, cook the potato gnocchi. Once they begin to float, drain.
2.  As the gnocchi cook, bring 1 jar of Stefano Faita Rosée sauce to a simmer.
3. Once the gnocchi and sauce are ready, add the gnocchi to the sauce and simmer together for 2 minutes.
4.  Serve individually or family style on a platter and top with roasted cauliflower and freshly grated parmesan.