Gnocchi with Truffled Cauliflower Sauce


Preparation info

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If you’re going to make your own gnocchi – and it is worth the effort – it might as well be a bit of a treat. This recipe is decadent and delicious, especially if you add a sprinkling of truffle shavings at the end.

PREPARATION: 45 minutes
COOKING: about 2 hours 10 minutes


For the Sauce

  • 400 g (14 oz) cauliflower florets, cut small
  • 1 onion, quartered
  • 1 garlic bulb, separated into cloves, skin on
  • 2 tablespoons rapeseed or vegetable oil sea salt flakes
  • 2 teaspoons truffle oil, or more to taste
  • 250 ml (9 fl oz/1 cup) unsweetened non-dairy milk, plus extra if needed
  • 300 ml (10½ fl oz) vegetable stock, plus extra if needed
  • freshly ground black pepper
  • shaved black or white truffle, to serve (optional)

For the Gnocchi

  • 1 kg (2 lb 4 oz) all-purpose potatoes, ideally desiree, pricked all over with a fork
  • 200 g (7 oz) plain (all-purpose) flour, ideally 00, plus extra for dusting
  • ½ teaspoon fine sea salt
  • 1 pinch nutmeg


Heat the oven to 190°C (375°F/Gas 5). In a baking tray, toss the cauliflower, onion and garlic in the rapeseed or vegetable oil and sprinkle with salt. Roast for 45 minutes, or until tender. Shake the tray a couple of times during cooking. Set aside when cooked, then bake the potatoes for 1 hour–1 hour 15 minutes, or until very soft.

Meanwhile, put the cauliflower, onion, the flesh from the garlic cloves, truffle oil, milk, stock and salt and pepper in a blender and blitz until smooth. Transfer to a pan and gently heat, adding more stock or milk if too thick. Keep warm.

While the potatoes are hot, scoop out the flesh and push through a potato ricer or sieve into a mound on a work surface dusted with flour. Sprinkle over the salt and nutmeg. Gradually knead in the flour to make a soft dough.

Tear off a lemon-sized piece of dough and roll into a sausage shape 3 cm ( inches) in diameter. Cut at 3 cm (1¼ inch) intervals to make square pillows. Set aside on a floured tray. Repeat. Press indentations in the gnocchi with the tines of a fork.

Cook the gnocchi in gently simmering salted water until they bob to the surface. Tip into a serving dish and stir through the sauce. Serve immediately, sprinkled with the shaved truffle (if using).