In a sauté pan over medium heat melt butter. Add cauliflower, Italian Seasoning, garlic powder and onion powder. Cook until the cauliflower has softened and released some water. Cool completely.
Squeeze liquid out of cooked cauliflower using cheesecloth. Place in food processor along with egg, flour and salt. Pulse to combine and create a slightly sticky dough. Add more flour as needed.
Dust work surface with flour. Turn dough out onto surface and divide into workable portions. Roll each portion into a roughly 1/2" thick rope. Cut into 1" pieces. Imprint with fork if desired. Dust parchment lined sheet tray with flour. Place finished gnocchi on tray and freeze for service.
In a sauté pan over medium heat melt first amount of butter. Add mushrooms and cook until liquid has released. Stir in garlic, Italian seasoning, and salt.
Continue to cook until no more liquid remains and mushrooms are browned. Hold warm for service or cool and refrigerate until needed.
Set up station of boiling salted water. Blanch frozen gnocchi until they float. Pull from water and drain. Cool and hold refrigerated for service.
For each serving, in a sauté pan over medium heat melt 1 tablespoon butter. Add 1 cup blanched gnocchi. Toast on two sides.
Add 1/2 cup sautéed mushrooms, 2 tablespoons heavy cream, and 1 tablespoon parmesan cheese. Stir until fully incorporated and cream is slightly reduced.
Plate as desired and drizzle with 1/4 teaspoon truffle oil. Garnish as desired. Serve hot.
Use these cauliflower gnocchi with any of your favorite pasta sauces or preparations.
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