Back
Main Dish

Gnocchi with Cheesy Cauliflower and Dried Blueberry Topping


Print

Ingredients

For the cheesy cauliflower gnocchi

2 tablespoons butter

2 tablespoons all-purpose unbleached flour

2 1/4 cups milk

1 clove of garlic, chopped

2 zucchini, diced

600 g (2 bags) store-bought gnocchi

250 g (1/2 bag) frozen cauliflower, thawed

1/2 cup pecorino romano cheese, finely grated

1 pinch ground nutmeg

Salt and pepper

For the dried blueberry topping

1/2 cup panko breadcrumbs

1/4 cup Patience Fruit & Co Whole Dried Wild Blueberries

1/4 cup pecorino romano cheese, finely grated

Preparation time 15 minutes
Cooking time 20 minutes Portions 4 servings

Never underestimate the versatility of store-bought gnocchi. This recipe will make you fall in love with the potato-based pasta, prepared like a dish of cauliflower au gratin.

To start with, we make a béchamel sauce, then add cauliflower and zucchini (frozen cauliflower works beautifully here, especially when the price of fresh cauliflower is sky-high). The crowning glory is our crunchy dried blueberry topping, adding a soupçon of natural sweetness.

Ingredients

For the cheesy cauliflower gnocchi

2 tablespoons butter

2 tablespoons all-purpose unbleached flour

2 1/4 cups milk

1 clove of garlic, chopped

2 zucchini, diced

600 g (2 bags) store-bought gnocchi

250 g (1/2 bag) frozen cauliflower, thawed

1/2 cup pecorino romano cheese, finely grated

1 pinch ground nutmeg

Salt and pepper

For the dried blueberry topping

1/2 cup panko breadcrumbs

1/4 cup Patience Fruit & Co Whole Dried Wild Blueberries

1/4 cup pecorino romano cheese, finely grated

Print

Steps

  1. Preheat oven to 350°F.

  2. Mix topping ingredients together in a bowl. Set aside.

  3. Melt butter in a large pan with high sides. Add flour and cook for 1 minute while stirring with a whisk. Add milk and garlic, continuing to whisk. Bring to a boil.

  4. Add zucchini and gnocchi, simmer gently for 4 minutes or till sauce has thickened and zucchini is al dente. Stir in cauliflower, cheese and nutmeg. Add salt and pepper and stir well.

  5. Transfer cheesy cauliflower gnocchi to an ovenproof dish. Add dried blueberry topping. Bake for about 20 minutes.

Une filiale de Fruit d'or

Privacy policy

To stay connected

subscribe to our newsletter

Thank you

You will recieve a confirmation
email soon

Switch language and region