INGREDIENTS FOR 4 SERVINGS:
For the gnocchi:
- 250 g cauliflower (measured raw)
- Himalayan salt, ground black pepper, nutmeg to taste
- 260 g of Bake-Free Noodles flour mixture
For the topping:
- 15 cherry tomatoes (125 g)
- 1 clove of garlic (cleaned 3 g)
- 4 sun-dried tomatoes with 1 tablespoon of oil (85 g in total)
PREPARATION:
Cook the cauliflower until soft in salted, peppered, nutmeg water, then strain and puree. Let it cool completely, add salt to taste and mix in enough Noodles flour mixture to get a moldable dough (for me it took 221 grams). Roll out the worms, cut them into 2-3 cm pieces, press the surface with a fork and cook them in boiling water for a few minutes (until they rise to the top of the water). Rinse under cold running water. Fry the gnocchi in sun-dried tomato oil, scoop out and replace the oil. Fry the garlic and then the cherry tomatoes. Season with salt and pepper, stir in the sun-dried tomatoes and the gnocchi, then heat.
