Gnocchi with cauliflower

  • dificuldade


  • 380 g0SX0046
  • 2 cloves garlic
  • 2 small bunches Italian parsley
  • 1 cauliflower (400-500 g)
  • 4 tbsp grated Pecorino cheese
  • salt and pepper
Gnocchi n° 46


Split the cauliflower into florets and wash them. Put a saucepan with plenty of salted water on; bring it to the boil, toss the florets of cauliflower in and cook for about 15 minutes. in the meanwhile wash the tomatoes and sift them; wash and mince the parsley; peel the garlic and crush it with the palm.Place this mixture in a serving bowl, season with a pinch of salt and pepper ground at the moment and with the olive oil, mix and flavour. After 15 minutes, toss the pasta in the boiling water with the cauliflower and when al dente drain it with the florets and pour it in the bowl with the raw sauce, sprinkle with the grated pecorino cheese, mix and serve immediately.