Cheese, Zucchini and Cauliflower Gnocchi

Name: Cheese, Zucchini and Cauliflower Gnocchi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tbsp butter; 2 tbsp unbleached all-purpose flour; 2 ¼ cups (560 ml) milk; 1 garlic clove, chopped; 2 zucchini, diced; 500 g store-bought gnocchi; 1/2 cauliflower (about 390 g), cut into small florets (see note); ½ cup (35 g) Pecorino cheese, finely grated; 1 pinch ground nutmeg; Chives or basil, finely chopped, to taste

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Preparation 10 min
Cooking 10 min
Servings 4

This simple recipe made using store-bought gnocchi will be on the table in under 30 minutes!

Vegetarian
Nut-free
Egg-free

Ingredients

- 2 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 2 ¼ cups (560 ml) milk
- 1 garlic clove, chopped
- 2 zucchini, diced
- 500 g store-bought gnocchi
- 1/2 cauliflower (about 390 g), cut into small florets (see note)
- ½ cup (35 g) Pecorino cheese, finely grated
- 1 pinch ground nutmeg
- Chives or basil, finely chopped, to taste

Preparation

- In a large, deep skillet over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Whisk in the milk and garlic. Bring to a boil.
- Add the zucchini and gnocchi. Simmer gently for 4 minutes or until the sauce thickens and the zucchini is al dente. Add the cauliflower, Pecorino and nutmeg. Season with salt and pepper. Mix well. Sprinkle with herbs and serve.

Note from Ricardo

To blanch cauliflower, cook it for 1 to 2 minutes in a pot of boiling salted water, then cool it immediately in ice water.

Cheese, Zucchini and Cauliflower Gnocchi

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note