Potato Gnocchi with Baked Cauliflower and Thyme Sauce! Pillowy gnocchi with truffles and cauliflower? We couldn’t believe it either, but after trying these heavenly bites, fried to a crisp on the outside and then served in a truffle and thyme sauce, we absolutely loved it and it’s our new fall favorite.
Homemade or store-bought gnocchi, with baked cauliflower and nutty browned truffle butter, both will be to die for. I leave it up to you when it comes to deciding whether to make the gnocchi yourself or use the ready-made gnocchi from the refrigerated section. My homemade recipe is quick and good, but I also appreciate the benefits of quick store-bought gnocchi. It’s best to use your time frame to decide what works best for you. This fun gnocchi recipe was made using just what I had in the fridge. It’s quick to cook, only 3 ingredients, fun and of course delicious.
Serve these quick-cooking gnocchi cooked over a creamy truffle and thyme sauce with white wine and top with freshly shaved fresh truffles. Every bite will be coated in delicious flavors. When you need an easy, colorful, and fresh dinner, make these gnocchi! This recipe represents the warm colors of autumn and the cooler days.
I kept the cauliflower fairly simple as the flavor comes from the roasted flavors of baking on high heat to make them crispy on the outside and soft on the inside. Plus, the cauliflower florets become buttery in the pan and when seasoned with a little salt, pepper and truffle butter, they’re addicting. But this is coming from me, the girl who loves cauliflower and pasta.
As soon as the cauliflower florets are fried a little in the pan, throw the cooked gnocchi into the truffle butter as well. As the truffle butter frys, it browns and then sticks right to the gnocchi, leaving a subtle, nutty, buttery flavor with the delicious flavors of the truffle throughout the dish. It’s not heavy buttery flavor but lighter which goes well with the dark chilly days.
If you want to make and save more gnocchi for later, freeze them on a parchment-lined baking sheet (without cooking first) for at least 1 hour. Then place the frozen gnocchi in an airtight container. You can store up to 1 month!
If you like our potato gnocchi with cauliflower and thyme sauce, you might also be interested in these recipes:
- Cauliflower steaks from the oven
- Best drink with lemons, oranges and lime
- Ayurvedic stuffed pumpkin with vegetable quinoa
- Chickpea Zucchini Curry
- Make falafel yourself
- more pasta recipes
Potato gnocchi with baked cauliflower and truffle thyme sauce
- paring knife*
- potato ricer*
- Truffle slicer*
- 1 kg potatoes floury
- 2 eggs
- 200 G flour
- 60 G truffle butter* from the refrigerated shelf
Truffle Thyme Sauce:
- 2 shallots
- ½ small bunch of thyme
- 1 tbsp. butter
- 150 ml White wine* dry
- 125 G Diamond Saverin* French soft cheese
- 1 small bunch parsley
- Truffle* fresh
- Peel potatoes and cut into cubes.
- Boil the potato cubes in salted water for about 20 minutes until soft, drain and let the steam evaporate for about 5 minutes.
- Squeeze the potatoes hot through a potato ricer. Season with salt and nutmeg.
- Beat the eggs and knead into the potatoes together with the flour until a smooth dough forms.
- Shape the dough into rolls (diameter about 2 to 3 cm) on a floured work surface. Using a spatula, cut out gnocchi about 2 to 3 cm long. Press in the well-known pattern with a fork if you like.
- Preheat the oven to around 200°C.
- Wash the cauliflower, pat dry and cut into small florets. Finely dice the stalk.
- Heat the truffle butter a little until it becomes liquid. Mix the cauliflower with the liquid truffle butter, salt and pepper.
- Bake in the oven on a baking sheet lined with parchment paper for about 20 to 25 minutes.
Prepare the truffle thyme sauce:
- While the cauliflower is baking, prepare the pasta sauce.
- Peel and finely dice the shallots.
- Pluck the thyme leaves from the sprigs.
- Heat a tablespoon of butter in a saucepan and sauté the diced shallots together with the thyme.
- Pour in the white wine and bring to a boil.
- Cut Brillat Saverin into small pieces and melt in the saucepan.
- Season with salt and pepper.
Finishing and dressing:
- Cook the gnocchi in slightly boiling salted water.
- Melt the remaining truffle butter in a pan.
- Lift the gnocchi out of the boiling water with a slotted spoon and carefully slide into the truffle butter and sauté briefly.
- Take the cauliflower florets out of the oven and add to the gnocchi in the pan and toss well.
- Divide the sauce between plates and arrange the fried cauliflower gnocchi on top.
- Serve with thinly sliced truffle and parsley.