Recipe and words via Lucy Tweed 

I’m going to say plates are optional because it’s almost impossible not to eat this straight from the pan

(Ignore the bubbling butter and crispy parmesan all over it. The GNOCCHI itself is vegan.)

This is the ideal weekend project with kids. It’s a messy mashy affair. Basically playdough, but generally a more acceptable version to consume.

Serves 6

1 head of cauliflower, cut into baby florets

1 ¾ cups (260 g) plain (all-purpose) flour

1 tablespoon olive oil*

1 tablespoon sea salt

50 g (1¾ oz) butter

4 sprigs thyme

baby fist of grated parmesan


Steam the cauliflower until tender.

Cool, then squeeze out the excess water. (I rolled mine in a fresh tea towel like a sausage, went and stood in the shower over the drain, held one end down with my foot and twisted the other with my hand. Sure, an excessive move, but it works. Also great for quick drying cozzies!)

Finely blitz the cauliflower.

Add the flour and oil.

Blitz again.

Don’t worry if you think it’s too gluey. Knead it for a few minutes and you’ll see it isn’t.

Roll into long lengths and cut into pointy slugs.

Drop them into salted boiling water and scoop them out as soon as they float to the top.

Now perform some bubbling magic with them.

Heat the butter, thyme and parmy in a frying pan over high heat. As soon as it’s bubbling, add the gnocchi, reduce the heat to medium and let it get crispy and delicious underneath.

Wait until crunchy.

Recipe by Lucy Tweed.

Lucy Tweed is the creator of Every Night of the Week, an Instagram account full of recipes for people who don’t like recipes. She began her career as a food developer and stylist working for nine years at Donna Hay magazine, learning all about the beauty of simple, fresh food. She has worked in food styling, menu creation, travel writing and art direction for Gourmet Traveller, SBS, Bauer Media and many more. 

Images and text from Every Night of the Week by Lucy Tweed; photography by Lucy Tweed. Murdoch Books RRP $35.00.




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