Roasted Cauliflower, Pancetta and Almond Gnocchi
1 tablespoon Bunna Bunoo extra virgin olive oil
150g flat pancetta, chopped
½ cup almonds, chopped
500g cauliflower, cut into florets
4 sprigs lemon thyme
500g Per Tutti gnocchi
1 cup Vannella ricotta
¼ cup Country Valley cream
¼ cup extra virgin olive oil
Juice of 1 small lemon
Preheat oven to 200C degrees.
Heat ¼ cup olive oil in a large ovenproof skillet over medium heat. Add the saffron threads and sea salt and cook, stirring, until the oil turns yellow, about 5 minutes. Add the cauliflower and lemon juice. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow, about 5 minutes.
Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Remove from oven and cover with foil to keep warm.
Heat the tablespoon of oil in a frying pan over high heat. Add the pancetta and cook for about 3 minutes or until crisp. Add the chopped almonds and thyme sprigs and cook for a further 3 minutes.
Cook gnocchi according to packet instructions. Drain well. Return gnocchi to the saucepan, add the ricotta and cream and mix to combine.
Spoon gnocchi into serving bowls. Top with roasted cauliflower, pancetta and almond to serve.