Gnocchi Jeruk Kembang Kol

Name: Gnocchi Jeruk Kembang Kol
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 1 package gnocchi (I use DeLallo); 2 -3 tablespoons unsalted butter; a medium-large head of cauliflower, cored and thinly sliced into bite-sized pieces on a mandoline (about 3 cups); 2 shallots, minced (about 1/3 cup); 1/4 – 1/2 cup heavy cream (see notes); 1/2 – 1 teaspoons red pepper flakes; 1 1/2 teaspoons salt (more to taste); juice and zest of 1 orange (about 2 tablespoons of juice, zest to taste); chives for topping

An at-home version of the Bar La Grassa favorite: Cauliflower Orange Gnocchi! Pillowy gnocchi, glossy sauce, paper-thin cauliflower. IT'S SO GOOD.

⏱ 30 menit 🔨 Persiapan 15mnt 🔥 Masak 15mnt 📊 Sedang 🍽 3 porsi 👁 36

Bahan-bahan

3 porsi

1 package gnocchi (I use DeLallo)
2 -3 tablespoons unsalted butter
a medium-large head of cauliflower, cored and thinly sliced into bite-sized pieces on a mandoline (about 3 cups)
2 shallots, minced (about 1/3 cup)
1/4 – 1/2 cup heavy cream (see notes)
1/2 – 1 teaspoons red pepper flakes
1 1/2 teaspoons salt (more to taste)
juice and zest of 1 orange (about 2 tablespoons of juice, zest to taste)
chives for topping

Langkah-langkah

Cook the gnocchi according to package directions. Set aside.
Heat the butter over high heat in a large nonstick skillet. Add cauliflower, shallot, and cooked gnocchi; let it sit for a few minutes and then stir and repeat. You want the cauliflower and gnocchi to get browned, and the shallots to get soft.
Add in the cream, orange juice, red pepper flakes, and salt. Simmer for just a minute or two until desired consistency is reached – everything should be coated in a silky light sauce.
Serve immediately topped with fresh chives and orange zest. OH MY GOODNESS.