Gnocchi cavolfiore

For the gnocchi:
1) Starting with a large pan of cold water bring the potatoes to a gentle boil. Slowly cook until tender when pierced with a knife. It is important to use a large volume of water and cook the potatoes as slowly as possible. This "lazy boil" takes approximately 1 hour.

2) Whilst still hot, peel the potatoes with a spoon. Mash or preferably run through a ricer onto a baking tray and allow to cool and dry. Crack the eggs into a mixing bowl and mix thoroughly with potatoes.

3) Add the flour and hand mix. Take a handful of mixture and rub palm-to-palm creating a cohesive tennis-ball size sphere.

4) Place on a lightly floured surface and roll into a long cylinder just under 2.5cm in diameter. Cut into 2.5-cm long gnocchi and then lightly flour to prevent the end from sticking. Repeat with the remaining mixture.

5) Drop the gnocchi into salted boiling water for 2 minutes. Drain in a colander and leave to cool.

For the cavolfiore:
1) Preheat the oven to 180C/Gas 4. Cut the top off a large bulb of garlic, place the garlic bulb in a small oven safe dish and pour a 125ml of olive oil over it.

2) Roast the garlic in the oven until soft and caramelised. This takes about 30 minutes. Remove the garlic from the oil.

3) In a large frying pan saute the cauliflower in the reserved oil from the roasted garlic until the cauliflower starts to brown. Add the water and remove from the heat.

4) Squeeze the garlic bulb to remove the tender meat and add this directly to the frying pan.

5) Add the gnocchi, double cream and Parmesan. Mix and then bring back up to heat. Stir until the sauce is hot and the cheese has completely melted.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.