POTATO RICER FOR CAULIFLOWER RECIPES

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
• In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
• Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
• To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.

Steps:

• 1. Make the Gnocchi: Place the cauliflower in a large pot with about 2 inches of water. Bring to a simmer, cover the pot and steam until the cauliflower is very tender, 15 to 17 minutes. Drain well. 2. While the cauliflower cooks, place the potato in a small pot and cover with cool water. Bring to a boil and then simmer until fork-tender, 10 to 12 minutes. Drain well. 3. While the cauliflower and potato are still hot, mash them together until the mixture is smooth (use a potato ricer if you have one). Mix in the flour, Parmesan, salt and pepper. 4. Make a well in the center of the mixture and add the eggs. Mix well to combine. Divide into three even pieces. 5. Dust a clean work surface lightly with cornstarch and then roll a third of the dough into a long rope that's about � inch thick. Cut the rope into �-inch pieces. 6. Roll each piece across the tines of a fork to create ridges. Set aside on a cornstarch-dusted baking sheet. 7. Make the Pomodoro Sauce: In a large skillet, heat the olive oil over medium heat. Add the onion and saut� until translucent, about 4 minutes. Add the garlic and saut� until fragrant, about 1 minute. 8. Add the tomatoes and bring to a simmer; season with salt and pepper. Mix in the red-pepper flakes and simmer until good flavor develops, 15 to 20 minutes. Stir in the butter and Parmesan. 9. Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook until they float to the surface, 3 to 4 minutes. Drain well. 10. Toss the drained gnocchi in the sauce until well coated. Divide among plates and garnish with basil.