Cauliflower Gnocchi With Mixed Mushroom Ragu

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A delicious pasta meal made with earthy mushrooms and Cauliflower-Cassava gnocchi. These homemade gnocchis are made with simple ingredients, are gluten free and full of veggie goodness. You can toss these gnocchis with any sauce of your choice, I felt the mushrooms are in season now and perfectly pair with this pasta.

Cauliflower Gnocchi with Mixed mushroom Ragù

• 1 small- medium cauliflower, about 1 lb/ or ½ kg trimmed, roasted or steamed until just tender
• 1 egg, lightly beaten
• salt to taste
• 1 ½ – 2 cups Cassava flour

• 1 small onion, diced
• 8 oz wild mixed mushrooms, sliced, depending on what you find, I used a combo of chanterelles, cremini, oysters
• 4 cloves garlic, about 1 heaped teaspoon minced 
• 1 teaspoon thyme, chopped
• ½ cup mushroom or vegetable broth 
• 1/4 cup white wine, optional
• 1 tablespoon butter, or vegan butter
• ¼ -½  cup cream, or coconut cream 
• ½ cup any medium strong cheese like Parmesan, gruyere or Asiago , grated
• salt and pepper to taste

1. Rice the cooked( roasted preferred) cauliflower in a food processor until it is like sand.
2. In a large bowl mix the cauliflower, egg, salt and enough flour to form a soft dough. 
3. The dough should not be sticky and pliable enough to roll, see the image. (The amount of flour depends on the moisture level in the cauliflower hence the large range)
4. Divide the dough and roll it into 1 inch thick batons. cut 1/2 in pieces, and roll over a gnocchi board or with a fork, use as much flour to help roll and prevent sticking.
5. Bring a large pot of water to a rolling boil. Drop the gnocchi and cook they float to the top. Takes 2-3 minutes. Can be frozen or refrigerated for later. 
6. While the gnocchi cooks make the ragu.
7. FOR THE RAGU In a wide sauce pan melt the butter over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and they start to caramelize, about 15-20 minutes. This is very important to get the right texture and taste. 
8. Add the garlic, sage and thyme and cook for a minute.
9. Add the broth, white wine and deglaze the pan, allow the wine to boil out before adding the cream. Season with salt and generous amounts of black pepper. Bring the sauce to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and cooking just until it melts.
10. Toss the gnocchi in the mushroom and enjoy topped with extra cheese if needed.