We Cook! Mill’s Tavern Cauliflower Gnocchi (gluten-free)

Cauliflower Gnocchi (Gluten-Free) with Turmeric Tahini, Harissa Butter, Fresh Greens & Toasted Pine Nuts
(Serves 4):

A vibrant, Mediterranean-inspired dish that balances creamy tahini and golden turmeric with the bold spice of harissa butter. Light yet indulgent, this gluten-free cauliflower gnocchi offers a satisfying harmony of textures and flavors. It’s perfect as a shareable starter or a hearty main course!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS:

Gnocchi & Sauce Base

• 16 oz. gluten-free cauliflower gnocchi (store-bought or homemade)
• ¼ cup tahini
• 2 Tbsp. freshly squeezed lemon juice
• ½ tsp. ground turmeric
• 1 small garlic clove, finely grated or minced
• 2–3 Tbsp. warm water, as needed to loosen sauce
• Sea salt, to taste

Harissa Butter & Garnish

• 4 Tbsp. unsalted butter
• 2 tsp. harissa paste
• 1 cup baby greens (such as arugula, spinach, or kale mix)
• ¼ cup toasted pine nuts
• Freshly shaved Parmesan, for serving

INSTRUCTIONS:

Prepare the Gnocchi

• Boil cauliflower gnocchi according to package or homemade recipe instructions.
• Drain and set aside.

Make the Turmeric Tahini Sauce

• In a small bowl, whisk together tahini, lemon juice, turmeric, garlic, and water until smooth and creamy.
• Add more water as needed to reach a pourable consistency.
• Season with sea salt to taste.

Prepare the Harissa Butter

• In a skillet over low heat, melt butter and stir in harissa paste until fully combined and aromatic.

To Assemble

• Spoon turmeric tahini sauce onto the base of each plate.
• Arrange warm gnocchi on top.
• Drizzle generously with harissa butter.
• Garnish with fresh greens, toasted pine nuts, and shaved Parmesan.

To Serve

• Serve immediately while warm.
• Pairs beautifully with grilled vegetables and crisp white wine.

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Executive Chef de Cuisine Mert Sunnetcioglu

Mert Sunnetcioglu is the Chef de Cuisine at Mill’s Tavern in Providence, Rhode Island, where he leads a wood-fired, seasonal kitchen rooted in refined comfort.

Originally from Turkey, Chef Sunnetcioglu’s cuisine is influenced by Turkish and French traditions, which highlight pristine New England seafood, whole-animal butchery, and a signature Wagyu program that includes carpaccio, tartare, and steak experiences.

Guided by a philosophy of balance and respect for ingredients, he works closely with local purveyors and the restaurant’s garden to craft menus that are both elegant and approachable.

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About Mill’s Tavern:

For years, this Rhode Island favorite has provided guests with an exceptional dining experience. Whether for a romantic evening, special celebration or business dinner, Mill’s Tavern offers that perfect match: fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus delivers an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways. The fruits and vegetables are harvested from area farms. The chops and steaks are cut daily, and the seafood is always fresh. Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantee a noteworthy dining experience.

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 up a wide array of cocktails and beers and also offers the opportunity for casual dining.