Gnocchi with ricotta amd cauliflower
Cauliflower florets pan-fried until toasted and golden are delicious tossed with pillowy soft potato dumplings and crispy bacon.
Serves 4 • Ready in 25 mins
100g streaky bacon
2tbsp capers
25g butter
1 cauliflower (approx 500g), cut into florets
400g gnocchi (find it in the pasta aisle)
100g shredded kale
250g ricotta
Finely grated zest and juice of 1 lemon
1 Bring a large pan of water to the boil. At the same time, dry-fry the bacon in a large non-stick frying pan until crispy. Remove from the pan and set aside. Add the capers and butter to the bacon fat in the pan and fry for 2 mins until the capers are crispy. Remove and set aside with the bacon.
Add the cauliflower florets to the frying pan and fry for 5-10 mins until cooked through and slightly charred at the edges. While the cauliflower is cooking, add the
