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