Cauliflower Gnocchi Gratin with Roasted Red Pepper Cream and Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Place the cauliflower on the tray, drizzle with 1 tablespoon olive oil, add a pinch of salt and black pepper, toss, and roast for 20 minutes until tender with golden edges.

2. 2

   Let the roasted cauliflower cool slightly for 5 minutes. Then mash or process it until finely textured. Transfer to a bowl and mix with the all-purpose flour, egg, 25 g grated Parmesan cheese, 1/2 teaspoon salt, and a pinch of black pepper until a soft dough forms. If it feels too sticky, add a little more flour.

3. 3

   Dust the work surface with flour. Divide the dough into 4 portions, roll into long ropes, and cut into small gnocchi pieces. Set the gnocchi aside on a floured surface.

4. 4

   Bring a large pot of water to a boil with 1 teaspoon salt. Cook the gnocchi in batches; once they float to the surface, cook for 1 additional minute and remove with a slotted spoon. Set them aside on a lightly oiled tray so they do not stick.

5. 5

   While the gnocchi cook, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion for 4 to 5 minutes until tender. Add the garlic and cook 30 seconds more.

6. 6

   Add the roasted red pepper, heavy cream, nutmeg if using, 1/2 teaspoon salt, and a little black pepper. Cook for 3 minutes, then blend the sauce until smooth. Return it to the skillet if needed and cook 2 more minutes over low heat.

7. 7

   Add the cooked gnocchi to the pepper sauce and gently toss to coat well. Transfer everything to a baking dish. Scatter the shredded mozzarella, the remaining grated Parmesan cheese, and the sliced almonds over the top.

8. 8

   Bake at 220 °C / 425 °F for 10 to 12 minutes, until the cheese is melted and bubbling. If you want more color, broil for 1 to 2 additional minutes, watching closely.

9. 9

   Remove the dish from the oven, let it rest for 5 minutes, and finish with fresh basil on top before serving.