Cauliflower Gnocchi with Mushrooms & Leeks

Ingredients

• 1 medium head DOLE^® Cauliflower, cut into florets (about 4 cups)
• 1 large egg
• 4 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• ½ cup multipurpose gluten-free flour plus additional for dusting
• ¼ cup finely ground almond flour
• 4 cloves garlic, minced
• 2 cups sliced DOLE^® Baby Bella Mushrooms
• 2 cups sliced leeks
• 2 cups DOLE^® Arugula
• 1 tablespoon fresh lemon juice
• 2 tablespoons shredded Parmesan cheese
• ½ teaspoon cracked black pepper (optional)

Directions

1. Heat cauliflower and 8 cups water to a boil in a large saucepot over high heat; reduce heat to medium-low and simmer 10 minutes or until cauliflower is very tender. Drain cauliflower; transfer to clean kitchen towel and squeeze until very dry.
2. Process cauliflower, egg, 1 tablespoon oil, salt, and nutmeg in food processor 2 minutes or until smooth; transfer to a medium bowl and stir in flours until a smooth dough forms. Cover with plastic wrap; refrigerate 15 minutes.
3. Heat large covered saucepot of water to a boil over high heat. Line a rimmed baking pan with parchment paper. On lightly floured work surface, roll dough into 4 (8-inch-long) ropes, about 1/2-inch thick; cut crosswise into 1-inch pieces. In batches, add gnocchi to boiling water and cook 3 minutes or until gnocchi float; transfer to prepared pan with slotted spoon. Makes about 2 1/2 cups.
4. Heat 1 tablespoon oil in large skillet over medium-high heat; add garlic, mushrooms, and leeks. Cook 5 minutes or until tender and starting to brown, stirring occasionally; transfer to large serving bowl and cover to keep warm. In same skillet, heat remaining 2 tablespoons oil over medium heat; add gnocchi and cook 3 minutes or until golden brown, stirring occasionally. Add arugula and lemon juice; cook 10 seconds or until arugula is slightly wilted. Transfer gnocchi mixture to same bowl and toss; serve sprinkled with cheese and pepper, if desired. Makes about 6 cups.