We Cook: Mill’s Tavern’s Cauliflower Gnocchi with Green Tahini and Harissa Cream Sauce

by Edward Bolus, contributing writer, executive chef

Cauliflower Gnocchi with Green Tahini and Harissa Cream Sauce (Serves 4):
This dish from Mill’s Tavern combines crispy cauliflower gnocchi with a green tahini sauce and a spicy harissa cream, creating a flavorful and satisfying meal.
 
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
 
INGREDIENTS:
For the Cauliflower Gnocchi:
4 cups of store-bought cauliflower gnocchi (or homemade if preferred)
1-2 tbsp olive oil (for frying)


For the Green Tahini Sauce:
1/2 cup tahini
1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2 tbsp. lemon juice
1/2 tsp. ground cumin
Salt and pepper, to taste
1/4 cup cold water (or as needed to thin sauce)


For the Harissa Cream Sauce:
3/4 cup heavy cream (or coconut cream for a dairy-free option)
2 tbsp. harissa paste (adjust based on heat preference)
1 tsp. smoked paprika
Salt to taste
 
Optional Garnishes:
Fresh herbs (parsley or cilantro), chopped
Lemon zest
Toasted pine nuts or sesame seeds
 
INSTRUCTIONS:
Cook the Cauliflower Gnocchi:
Heat a large skillet over medium heat and add olive oil.
Add the cauliflower gnocchi and cook until golden brown and crisp on the outside, about 5–7 minutes, stirring occasionally.
Set aside and keep warm.


Make the Green Tahini Sauce:
In a blender or food processor, combine the tahini, parsley, cilantro, garlic, lemon juice, cumin, salt, and pepper.
Blend until smooth, gradually adding cold water until you reach a creamy, pourable consistency.
Taste and adjust seasoning as needed. Set aside.


Make the Harissa Cream Sauce:
In a small saucepan over low-medium heat, combine the heavy cream, harissa paste, and smoked paprika.
Stir well and let the mixture gently simmer for 3–5 minutes until it thickens slightly.
Taste and add salt if needed.


Assemble the Dish:
Plate the gnocchi and drizzle with the green tahini sauce, then spoon some harissa cream sauce on top.
Garnish with fresh herbs, lemon zest, and toasted pine nuts or sesame seeds if desired.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.