Created By Stephen from Sweet Basils
Ingredients:
- 4 8oz pieces of Salmon (can be bought at Captain Marden’s Seafood)
- 1-2 Bunches of fresh Chestnut Mushrooms from Joyberry Farms
- 1 medium head of cauliflower
- 1 cup all-purpose flour
- 1 egg
- Salt, to taste
- Optional: grated Parmesan cheese, chopped herbs (such as basil or parsley), butter, or your favorite sauce for serving
For the Sauce:
Ingredients:
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions:
- Prepare the Cauliflower:
- Remove the leaves and stem from the cauliflower head and cut it into florets.
- Steam or boil the cauliflower florets until they are tender. Drain well and allow them to cool slightly.
- Process the Cauliflower:
- Once the cauliflower is cool enough to handle, transfer it to a food processor.
- Pulse the cauliflower until it’s finely chopped and has a rice-like texture. Be careful not to over-process it, as it can become too mushy.
- Combine Ingredients:
- Transfer the processed cauliflower to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This step is important to avoid a wet dough.
- In a mixing bowl, combine the squeezed cauliflower, flour, egg, and a pinch of salt. Mix until a dough forms. The dough should be soft but not sticky. Adjust the flour if needed.
- Shape the Gnocchi:
- Divide the dough into smaller portions. Roll each portion into a long rope, about 1/2 inch (1 cm) in diameter.
- Use a knife to cut the ropes into bite-sized pieces. You can keep them as is or use a fork to create the traditional gnocchi ridges by gently pressing and rolling each piece against the tines of the fork.
- Cook the Gnocchi:
- Bring a pot of salted water to a gentle boil.
- Carefully drop the gnocchi into the boiling water. They will float to the surface when they’re cooked, which usually takes about 2-3 minutes.
- Fry them in a pan with olive oil for 1-2 minutes a side to get a golden brown color.
Now for the Sauce!
- Reduce White Wine:
- In a saucepan, pour in the white wine and place it over medium heat.
- Allow the wine to simmer and reduce by about half.
- Add Lemon Juice and Cream:
- Once the wine is reduced, add the fresh lemon juice to the saucepan. Let it simmer for a minute or two.
- Add the heavy cream to the pan and stir to combine. Allow it to heat through.
- Incorporate Butter:
- Reduce the heat to low. Gradually whisk in the butter, one tablespoon at a time, until each addition is fully melted and incorporated into the sauce.
- Cook Mushrooms and Spinach:
- In a separate skillet, melt a small amount of butter over medium heat.
- Add the cleaned mushrooms and sauté them until they are golden brown and tender. Remove them from the skillet and set them aside.
- Add Spinach:
- Using the same skillet, add the fresh spinach leaves. Sauté them until they are wilted but still vibrant green. Remove from heat.
- Combine Sauce, Mushrooms, and Spinach:
- Combine the sautéed mushrooms and wilted spinach with the white wine butter lemon sauce. Stir gently to coat the vegetables with the sauce.
- Season and Garnish:
- Season the sauce with salt and freshly ground black pepper to taste.
- If desired, stir in the chopped fresh parsley for added color and flavor.
- Serve:
- Toss in seared gnocchi to combine.
- Garnish with additional chopped parsley and lemon, if desired.