Gnocchi with Truffled Cauliflower Sauce

Name: Gnocchi with Truffled Cauliflower Sauce
Prep time: 45 min
Cook time: 2 h 10 min
Total time: 2 h 55 min
Yield: Serves: 4
Ingredients: 1 kg (2 lb 4 oz) all-purpose potatoes, ideally desiree, pricked all over with a fork; 400 g (14 oz) cauliflower florets, cut small; ½ teaspoon fine sea salt; 200 g (7 oz) plain (all-purpose) flour, ideally 00, plus extra for dusting; 1 pinch nutmeg; shaved black or white truffle, to serve (optional); 2 tablespoons rapeseed or vegetable oil sea salt flakes; 2 teaspoons truffle oil, or more to taste; 1 garlic bulb, separated into cloves, skin on; 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; 1 onion, quartered

Preparation info

Serves:
4

Difficulty
Easy
Ready in
3 hr

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

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.

Ingredients

For the Sauce

400 g (14 oz) cauliflower florets, cut small
1 onion, quartered</

Method

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