Cauliflower dumplings with shallot sauce

INGREDIENTS FOR 4 PEOPLE:

For the gnocchi:

• 500gr Cavolfiore
• 100ml Acqua
• 300gr Farina x impasti senza glutine

Per il sugo:

• 4 Scalogni
• 130ml Latte
• 65gr Burro
• Santoreggia, Sale, Pepe QB

STRUMENTI DI COTTURA:

• Padella per mantecare di PentoleAgnelli
• Mixer Bomann a immersione SM 354CB

PROCEDIMENTO:

• Lavare il cavolfiore. Trim off the tops and discard the central stem of the cauliflower. Wash with running water and dry.
• Chop the raw cauliflower and put it in a boule.

• water and flour, mix until you obtain a homogeneous and compact mixture
• Form rolls with a diameter of about 2cm and gradually cut the gnocchi. Repeat the operation until the dough is finished. Arrange the gnocchi on a clean and lightly floured tea towel.

• Cut the shallots into thin slices, braise slowly for 15’ in a pan with a knob of butter, adding a little water if necessary to prevent it from burning.
• Heat the milk and melt the butter in it. Combine everything with the braised shallots and cook for another 5 minutes.

• Add some savory leaves and pass everything to the mixer, then adjust the salt.
• Boil a saucepan with plenty of salted water, when boiling add the gnocchi.
• Drain when they float to the surface and serve with the shallot sauce and a sprinkle of pepper to taste.