Potato Gnocchi with Cauliflower Puree

Well, yes...alive and kicking and eating. Trying lots of recipes and rejecting the vast majority as being too fussy or not tasty enough. However, this one deserves a go. It does require some effort and the kitchen may resemble a flour bomb victim after the gnocchi, but the result is so delicious you won't mind the mess!
The recipe for Gnocchi can be found by following the link at gnocchi 
For the recipe below you will need to increase the quantity to 6 large potatoes and 2 eggs. Baking really does improve the quality of your gnocchi!

                                                Potato Gnocchi with Cauliflower puree
Serves 6 with ease.

Make the gnocchi bigger than indicated previously. I press them slightly flat with a fork and cook. Remove from water and immediately rinse very well with cold water and place on trays lined with clean cloths to dry. This can be done well in advance.

Puree:
1kg Cauliflower
200g onions, chopped finely
20g Garlic
5g Thyme
100g Butter
20g salt (use half initially)

Oil, butter
Grated Parmesan cheese

Method:
Steam all the ingredients EXCLUDING the butter till soft and tender. Strain the liquid without squeezing. Puree in 3 batches and add a third of the butter to each batch. Strain and check seasoning.
(I have a high speed blender so did not strain...up to you. The sauce will be very smooth if you do strain)
Heat 3T olive oil and 60g Butter in a large frying pan. Fry the gnocchi over fairly high heat, turning once to brown both sides nicely. Serve on top of the reheated puree. Sprinkle generously with Parmesan cheese and enjoy with a salad and and other bits to decorate your dish