Cauliflower Gnocchi

Instructions

1. Step 1: Steam the cauliflower florets until very tender, about 10 minutes, then let them cool slightly.
2. Step 2: Transfer the steamed cauliflower to a clean kitchen towel and wring out as much moisture as possible.
3. Step 3: In a food processor, pulse the cauliflower until smooth. Add the egg, 1 cup of flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a dough forms.
4. Step 4: Transfer the dough to a floured surface and knead gently, adding a little more flour if the dough is sticky.
5. Step 5: Divide the dough into four pieces. Roll each piece into a long rope, about 1/2-inch thick. Cut each rope into 1-inch pieces to form the gnocchi.
6. Step 6: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 3-4 minutes. Use a slotted spoon to transfer them to a plate.
7. Step 7: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy, about 3 minutes.
8. Step 8: Add the cooked gnocchi to the skillet and toss to coat in the sage brown butter. Season with salt and pepper to taste.
9. Step 9: Sprinkle the grated Parmesan cheese over the gnocchi and toss gently to combine.
10. Step 10: Serve immediately, garnishing with additional Parmesan cheese if desired.