Yucca Cauliflower Gnocchi with Sage Browned Butter is a perfect it’s still kinda cold outside but I don’t want to be in my kitchen for hours meal. Easy homemade gnocchi with cauliflower, yucca, and flour. Tossed with a herby sage browned butter. SO. GOOD.
Happy Sunday all,
I have discovered that I have a weird love for gnocchi, which should come as no surprise since it’s basically just the Italian version of Caribbean boiled dumplings (i.e. CARBS!). I’ve made plantain gnocchi before, which is soo good! I’ll need to remake that gnocchi and make a dedicated post because it deserves so much shine.
But I have loved Trader Joe’s Cauliflower gnocchi for so long (it’s honestly what started by gnocchi obsession). So I wanted to recreate that gnocchi, with a little Caribbean twist. So I bring you Yucca Cauliflower Gnocchi!
What is Yucca?
Yucca, or cassava, is a starchy root vegetable, similar to yam. It’s very common in the Caribbean and is used to make all sorts of delicious things, like yucca fries and bammy (Jamaica’s version of a tortilla).
Yucca has become increasingly popular in recent years for all its nutritional benefits (it’s gluten free and grain free), which I love because its showing a move away from Western foods and a more open and inclusive view of global ingredients. I’m seeing cassava flour, yucca desserts, and cassava tortillas in the supermarket and I love it. It’s even an ingredient in Trader Joe’s cauliflower gnocchi!
I figured since this ingredient is gaining more popularity, I’d showcase it in this recipe.
Making the Gnocchi…
To make the gnocchi, steam cauliflower florets in boiling water until just cooked. Drain the water and let the cauliflower cool. Place the cauliflower between a paper towel or cloth, then squeeze out as much liquid as you can. The cauliflower should look like cheese curds. Repeat the process with the yucca.
In a bowl, mix together the pressed cauliflower, yucca, flour, egg, salt, garlic powder, and pepper. Stir until just combined. The dough will be very very sticky. Add a bit more flour if you feel the dough is too wet to manage.
In terms of shaping the dough, I like to keep it really simple. Sprinkle a little flour on your hands and work surface. Spoon the dough out onto the surface and roll the dough into a log. Use a knife to cut the dough into pieces. You can use a fork to imprint the dough if you want, but that’s totally optional.
Gnocchi dough is notoriously delicate, so make sure to cook the gnocchi right away or freeze it to use later. I personally think this dough is best cooked from frozen, so I suggest you pop the dough in the freezer for at least 10 minutes before cooking it.
NOTE: I have not had much success boiling this gnocchi, it’s just a little too delicate.
The sage browned butter…
By now, you should all know that I’m obsessed with browned butter. It’s truly a gift to the earth! It takes only one ingredient, less than 5 minutes, and a little stirring to create magic.
I added garlic and sage to the butter just to jazz it up a bit, but you can honestly just stick to the butter and you’ll be fine. The browned butter is so nutty and flavorful!
Putting it all together…
When you’re ready to assemble, remove the gnocchi from the freezer and sear them in a cast iron pan with olive oil for about 3 minutes per side.
Toss the cooked gnocchi in the browned butter and plate.
Top with crispy sage and garlic. Be transported to heaven in a plate!
Substitutions…
You can make this gnocchi gluten free by using gluten free flour. It doesn’t change the texture of the gnocchi too much, making this a great gluten free recipe.
If you do not have yucca on hand, you can skip it. This recipe is great using only cauliflower, or you can sub in some Parmesan cheese for the yucca (it just won’t be dairy free anymore).
Looking for more delicious recipes? Try:
“Ackee” & Saltfish with Plantain Gnocchi
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
Yucca Cauliflower Gnocchi with Sage Browned Butter
Ingredients
Gnocchi
- 2 cups cauliflower florets
- 1 cup yucca
- 1/2 cup All-purpose or gluten-free flour
- 1 large egg
- 2 tsp garlic powder
- salt and pepper
- 1 tbsp olive oil
Sage Browned Butter
- 1/2 stick salted butter
- 6-8 fresh sage leaves
- 4 cloves garlic
Instructions
- Bring 3 cups of water to a boil. Steam cauliflower and yucca until just cooked. The yucca will take about 20 minutes, while the cauliflower should take about 5 minutes. Drain and let cool. Once cooled, press cauliflower between paper towels or a cloth and wring out as much liquid as you can. The cauliflower should become crumbly and form curds. Repeat the process with the yucca.
- To make the gnocchi. In a bowl, mix together the pressed cauliflower, yucca, flour, egg, salt, garlic powder, and pepper into a bowl and stir with a fork until it combines to form a dough. The dough will be very sticky. You can add a little more flour if the dough feels too wet or hard to control.Sprinkle a little flour on your hands and work surface. Roll the dough out onto the surface and gently shape it into a long rope. Use a knife to cut bite sized pieces. Transfer the gnocchi onto a baking sheet lined with parchment paper and flour. Freeze the gnocchi for at least 10 minutes before cooking.
- To make the sage browned butter. Melt butter in a skillet. Add sage and garlic. Continue to cook on medium heat until butter begins to get foamy and change color, stirring constantly to keep the butter from burning. Butter is cooked when it turned light brown and starts to smell nutty and fragrant. The color will deepen as the butter cools.
- Heat olive oil in a large cast iron skillet. Place frozen cauliflower directly into the hot oil and sear for approximately 3 minutes per side. Let the gnocchi rest for a few minutes to firm up. Then, transfer the cooked gnocchi into the sage browned butter and gently toss the gnocchi in the sauce.
- Serve warm.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
