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Prep 2hr0min
Total2hr0min
Servings6
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Ingredients
2
lb Yukon gold potatoes
1
cup flour
1
can (28 oz) Muir Glen™ diced tomatoes
1
cup Cascadian Farm™ frozen organic garden peas
2
onions
3
cloves garlic
2
tablespoons minced ginger
1
tablespoon curry powder
1
head cauliflower
2
tablespoons butter
Cilantro
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Steps
1
Make the Gnocchi - Roast the potatoes at 350°F with a little bit of salt and olive oil until tender. Remove the skins and run the potatoes through a ricer, or food mill. Mix 2 cups of the cooked potato with 1 cup of flour. Mix well, but be gentle and do not over mix. Roll the dough into thin logs. With a fork, cut into gnocchi sized pieces. Use either the back of the fork or a gnocchi board to roll the gnocchi into the traditional shape.
2
Roast the Cauliflower - Break up the head of cauliflower into uniformly small pieces. Toss in a splash of olive oil and salt and lay on a baking sheet. Bake at 550°F or as high as your oven will go until browned and cooked through.
3
Make the Sauce - Slice the onions into thin strips. Mince the garlic and ginger. Saute the onions in the butter until very browned. Add the garlic, ginger, and curry powder and mix well. After only one minute, add the tomatoes. Stir well and scrape the bottom of the pan to release any buildup. Add in the peas and simmer for a few minutes.
4
Bring it all together - Boil your gnocchi for about 5 minutes until they are floating and fully cooked. Strain. Gently toss the gnocchi and the cauliflower with the sauce. Garnish with cilantro.
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No nutrition information available for this recipe
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