Cheese, Zucchini and Cauliflower Gnocchi
This simple recipe made using store-bought gnocchi will be on the table in under 30 minutes!
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
Instructions
- 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.
This simple recipe made using store-bought gnocchi will be on the table in under 30 minutes!