Instructions
Follow the steps and taste along the way.
Boil and mash the potatoes
Wash the potatoes and place them whole in a pot with 2.5 l of cold water and 8 g of salt. Boil for 25–30 minutes, until they can be easily pierced with a knife. Drain them, peel while still warm, and press through a potato ricer. Spread them out on a board and leave for 10 minutes to release steam and cool slightly.
Roast the cauliflower
Preheat the oven to 220 °C. Separate the cauliflower into florets about 3 cm in size and toss with 30 ml of olive oil and 3 g of salt. Spread in a single layer on a baking sheet and roast for 22–25 minutes, turning the florets halfway through. The finished cauliflower should have golden-brown edges and remain firm.
Shape the gnocchi
Add 200 g of flour, the egg, and 4 g of salt to the potatoes. Gently bring together into a soft dough; do not knead it for long, so the gnocchi do not become tough. Use the remaining 10 g of flour to dust the board. Divide the dough into portions, roll into ropes about 2 cm in diameter, and cut into 2 cm pieces.
Toast the breadcrumbs
Heat the remaining 15 ml of olive oil in a frying pan. Add the breadcrumbs and toast, stirring often, for 3–4 minutes, until evenly golden and crispy. Transfer them to a plate so they do not continue to toast.
Cook the gnocchi and prepare the sauce
Bring 3 l of water and 12 g of salt to a boil in a pot. Cook the gnocchi in batches so they have enough room. Once they float to the surface, cook them for another 30 seconds, then remove with a slotted spoon. Measure out 100 ml of the cooking water. In the empty pan, melt the butter and heat for 3–4 minutes, until it smells nutty and golden-brown flecks appear on the bottom. Stir in the capers, lemon zest, 25 ml of lemon juice, and the measured cooking water.
Finish and serve
Add the gnocchi and roasted cauliflower to the pan. Gently toss and heat for about 1 minute, until everything is coated in the sauce. Remove from the heat, stir in the chopped parsley, and divide among four plates. Sprinkle with Parmesan and crispy breadcrumbs, and serve immediately while the sauce is warm.
