Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 1 package of 400 g of Potato Gnocchi Rigati of Probios
- For the gnocchi:
- - 500 g of potatoes
- - 200 g of rice flour
- - 1 egg
- - salt
- For the dressing:
- - 500 g of cauliflower
- - 1 leek
- - 1 tsp turmeric
- - extravirgin olive oil
- - salt
INSTRUCTIONS
- Boil the potatoes in their skins, then peel and mash immediately with the masher.
- Mix carefully to the still warm mashed potatoes first the egg, then the rice flour and a pinch of salt.
- Divide the dough into pieces, roll them forming rolls about 1.5 cm heigh, then cut into cubes. Flour them with other rice flour and let rest in a tray. Optionally, you can then scrape them passing on the tines of a fork or the back of a grater. For faster preparation use the Potato Gnocchi Rigati of Probios.
- Fry the finely sliced leek with 3-4 tablespoons of oil for 5 minutes in a pan, add the turmeric and cauliflower florets reduced to small pieces, salt and mix well. Add a little glass of water, cover with a lid and cook for about ten minutes.
- Cook the gnocchi in salted water, gently remove them with a slotted spoon directly into a bowl, mix immediately with cauliflower with turmeric and serve.
