Gnocchi with Cauliflower in a Blue Cheese Cream Sauce

2022-12-07 Recipe Author Worldrecipes.eu

Gnocchi with Cauliflower in a Blue Cheese Cream Sauce
Preparation

30 min

Servings

2

This rich but tasty meal was based around a piece of cauliflower and a small piece of blue cheese that were in the fridge....the fact that I had been wanting to make gnocchi for a few weeks inspired the rest of it. It also allowed me to use up some whipping cream, parsley and pinenuts.

Cauliflower and blue cheese are a perfect pairing, the cream sauce carried the flavours and the pinenuts added some crunch. Very filling, incredibly rich but so full of flavour.

- Blue cheese is great to use with cauliflower, but it as also good to use in a cream sauce as the strong flavoured cheese cuts the richness of the cream. Use cheese such as Stilton, Roquefort or Gorgonzola.
- Goat cheese can be used instead of blue cheese if you like.
- Blanching the cauliflower first gets the cooking off to a head start. You can then finish cooking it quickly, at a high heat to caramelize the natural sugars and crisp the outside, and still have it cooked to perfection...no more than a slight crunch.
- Caramelizing the cauliflower in the pan before adding the cream will bring the cauliflower flavour into the sauce; the Parmesan rind, garlic cloves and rosemary infuse more flavour.
- Season lightly with salt and pepper during each stage of cooking; I find blue cheese can often be on the salty side, so I like to leave the final adjustments to the very end. The saltiness can also intensify as the cream reduces during cooking.
- The sauce can be used with pasta.
- If the sauce reduces too much, add some of the cooking water from the gnocchi to thin it. This water was also used to blanch the cauliflower, so it will add flavour as well as adjust the consistency of the cream sauce.

Ingredients

    • 2 cups of cauliflower
    • salted boiling water
    • olive oil
    • salt
    • pepper
    • 1 cup whipping cream
    • 1 Parmesan rind
    • 1 sprig of fresh rosemary
    • 2 cloves fresh garlic
    • 1/2 cup crumbled blue cheese
    • 1/3 cup grated fresh Parmesan
    • 2 tablespoons chopped fresh parsley

    Recipe Directions

  1. 1. Make or buy a batch of potato gnocchi. Have a large pot of salted, boiling water ready while you make the sauce. When the sauce is ready, the water will be ready to cook the gnocchi.
  2. 2. Cut the cauliflower into bite sized pieces; you should have - 2 cups of cauliflower.
    3. Advertisement
  3. 3. Using the salted boiling water, blanch the cauliflower for 2 minutes, then remove from the water and drain well. Leave the water on for the gnocchi.
  4. 4. In a hot pan, using some olive oil, cook the blanched cauliflower. Season with salt and pepper.
  5. 5. Keeping the heat high, cook, stirring often, until the cauliflower starts to become golden and crispy.
  6. 6. Remove the cauliflower and set aside.
  7. 7. Turn the heat down to medium low, and add - 1 cup whipping cream, 1 Parmesan rind 1 sprig of fresh rosemary, 2 cloves fresh garlic.
  8. 8. Reduce until the sauce is thick enough to coat the back of a spoon.
  9. 9. Remove the Parmesan, rosemary and garlic cloves.
  10. 10. Remove the Parmesan, rosemary and garlic cloves.
  11. 11. Whisk in - 1/2 cup crumbled blue cheese. Taste and adjust seasoning.
  12. 12. Turn the sauce down to simmer. Turn the heat down on the boiling water so that it is just above a simmer, and cook the gnocchi.
  13. 13. As the gnocchi cook they will float to the surface of the water. Scoop them out and add them to the sauce, along with - the reserved cauliflower.
  14. 14. Stir gently to coat all the gnocchi and cauliflower with the sauce.
  15. 15. Add - 1/3 cup grated fresh Parmesan, 2 tablespoons chopped fresh parsley.
  16. 16. Serve, garnished with some lightly toasted pinenuts and a bit of extra crumbled blue cheese. Bon Appetit!
Gnocchi with Cauliflower in a Blue Cheese Cream Sauce
Gnocchi with Cauliflower in a Blue Cheese Cream Sauce
Gnocchi with Cauliflower in a Blue Cheese Cream Sauce
Gnocchi with Cauliflower in a Blue Cheese Cream Sauce
Gnocchi with Cauliflower in a Blue Cheese Cream Sauce
Gnocchi with Cauliflower in a Blue Cheese Cream Sauce
Gnocchi with Cauliflower in a Blue Cheese Cream Sauce
Gnocchi with Cauliflower in a Blue Cheese Cream Sauce
#Vegetarian dishes / Vegetarian recipes # gnocchi # gnocchi with cheese
Vegetarian pickled cucumber soup with pearl barley

Vegetarian pickled cucumber soup with pearl barley

5 potatoes 1 carrot 1 onion 1 slice of garlic 3 tablespoons of pearl barley 5 pickled cucumbers 30 grams of butter 1,5 litres of water pinch of salt pinch of black peppers bunch of dill few bay leaves sour cream (the amount depends on your taste)
(1)
Soy Marinated Curry Chicken (100% Vegan & Vegetarian)

Soy Marinated Curry Chicken (100% Vegan & Vegetarian)

To Marinate250g Mock Chicken chunks 2 tbsp dark soy sauce 1 tbsp curry powder 1 tbsp tandoori powder 2 tbsp yoghurt (optional) or vegans can use waterTo make Curry1 large onion Few curry leaves 4-6 garlic cloves 1inch piece of ginger 4-6 fresh red chilis 1 tomato Handful of cilantro leaves with stem (Blend all of the above ingredients using food processor)Also 2 tbsp curry powder 1 tbsp chili powder 1tsp Tandoori powder Pinch of Asafoedita 2 tbsp tomato puree 200ml coconut cream 400ml water 1 tsp garam masala Salt to taste
(1)
Vegan Quinoa Chili

Vegan Quinoa Chili

1/2 onion, chopped 2 cloves of garlic, minced 1 red pepper, chopped 1 carrot, chopped 1 celery stalk, chopped 1 (380/230 g) canned kidney beans 1 (400 g) canned chopped tomatoes 2 1/2-3 st. broth* (*Use homemade broth, broth powder or cube.) 3/4 st. quinoa 2 tbsp chili sauce 1 1/2 tsp cumin 1 tsp oregano 1 tsp chili powder 1 tsp red pepper powder pinch of salt, black pepper oil for cooking
(1)
Easy and Delicious Vegetarian Chili

Easy and Delicious Vegetarian Chili

3 cans (14.5 oz each) your favorite small beans 2 cans (14.5 oz each) diced tomatoes 1 small yellow zucchini 2 celery stalks 2 medium sized carrots 1 red or green bell pepper 1 small jelapeno pepper 1 medium onion 1 corn cob (or 4 tablespoons canned corn) 5 garlic cloves 500 ml (2 cups) vegetable broth 2 tbsp. olive oil (for frying) 1 tsp. chili powder 1 tsp. cumin powder 1 tsp. paprika powder 1/2 tsp. oregano 1/2 tsp. salt 1 bay leaf grated parmesan cheese (for serving) lemon (for serving) avocado (for serving) fresh, chopped parsley or cilantro (for serving) salt
(1)
Indian chickpea stew - curry with coconut milk

Indian chickpea stew - curry with coconut milk

onion Garlic Ginger root canned chickpeas chopped canned tomatoes 18% fat coconut milk Cumin Turmeric Cinnamon Chilli Unrefined brown sugar salt ghee butter (for frying)For serving chopped coriander leaves
(1)
Vegan Blended Soup with Pickles

Vegan Blended Soup with Pickles

3 large (or 5 smaller) pickled cucumbers 1 leek 2 carrots 2 potatoes 1 onion 3 cloves of garlic 2 tablespoons of oil pinch of salt pinch of black peppers 0,5 teaspoon of turmeric powder 0,5 of chili pepper 1 liter of water greens (drill, parsley)
(2)
Vegan sour cream with cashew nuts

Vegan sour cream with cashew nuts

1 cup of Cashew nuts (drench it overnight or boil for few minutes in the water) 0,5 teaspoon of salt (you can use even less if you wish) 3 tablespoons of lemon juice (juice has to be fresh) 3/4 cup of water (if you want to make sour cream more fat you can use less of water)
(1)
Roasted purple sprouting broccoli

Roasted purple sprouting broccoli

Purple sprouting broccoli 350 g 1 tablespoon extra virgin olive oil 2 garlic cloves, crushed or finely chopped 12 lemon juice seasoned with salt and pepper
(1)