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Main Dish

Gnocchi with Cheesy Cauliflower and Dried Blueberry Topping


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Ingredients

For the cheesy cauliflower gnocchi

30 ml (2 tablespoons) butter

30 ml (2 tablespoons) all-purpose unbleached flour

560 ml (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

35 g (1/2 cup) pecorino romano cheese, finely grated

1 pinch ground nutmeg

Salt and pepper

For the dried blueberry topping

125 ml (1/2 cup) panko breadcrumbs

60 ml (1/4 cup) Patience Fruit & Co Whole Dried Wild Blueberries

18 g (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

30 ml (2 tablespoons) butter

30 ml (2 tablespoons) all-purpose unbleached flour

560 ml (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

35 g (1/2 cup) pecorino romano cheese, finely grated

1 pinch ground nutmeg

Salt and pepper

For the dried blueberry topping

125 ml (1/2 cup) panko breadcrumbs

60 ml (1/4 cup) Patience Fruit & Co Whole Dried Wild Blueberries

18 g (1/4 cup) pecorino romano cheese, finely grated

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Steps

  1. Preheat oven to 180°C (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

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