Ingredients (serves 4):

For the gnocchi:

⦁ 1 medium cauliflower head (steamed, well-drained)

⦁ 1 egg yolk

⦁ ½ cup grated mozzarella

⦁ ½ cup almond flour

⦁ ¼ cup grated parmesan

⦁ Pinch of salt & nutmeg

For the sauce:

⦁ 200 g bacon (diced)

⦁ 1 tbsp butter

⦁ 2 garlic cloves (minced)

⦁ 200 ml heavy cream

⦁ 50 g parmesan (grated)

⦁ Fresh parsley for garnish

Instructions:

⦁ Steam cauliflower until very soft. Drain and mash (or blend smooth). Squeeze excess water out with cheesecloth.

⦁ Mix cauliflower with egg yolk, mozzarella, almond flour, parmesan, salt, and nutmeg.

⦁ Form dough, roll into logs, cut into small gnocchi pieces. Place on parchment paper.

⦁ Boil in salted water until gnocchi float (1–2 minutes). Drain and let dry.

⦁ In a skillet, fry bacon until crispy. Add butter and garlic. Stir in heavy cream and parmesan, simmer until thick.

⦁ Pan-fry boiled gnocchi in butter until golden, then toss with creamy bacon sauce.

⦁ Garnish with fresh parsley and extra parmesan.