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

4 stars (14) Rate this recipe

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!

Ingredients
Preparation

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.