from America’s Test Kitchen 30-Minute Suppers
- 2 slices hearty white sandwich bread, torn into pieces (I used panko bread crumbs and it was still very good).
- 2 tablespoons unsalted butter, melted, plus 2 tablespoons butter, salt and pepper.
- 1 lb vacuum packed gnocchi (the recipe says the best gnocchi is this kind — not refrigerated or frozen).
- 1 large head cauliflower, trimmed and cut into 1-inch florets
- 3/4 cup heavy cream
- 4 teaspoons dry sherry
- 1 tablespoon of thyme leaves
- 1 cup crumbled gorgonzola
- Bring 4 quarts water to boil in large pot. Position oven rack about 5 inches from heating element and heat broiler (I waited till later to heat my broiler). Pulse bread, melted butter, 1/4 teaspoon of salt and 1/8 teaspoon pepper in food processor to create coarse crumbs, about 6 pulses. (I did 7).
- Add 1 tbsp salt and gnocchi to boiling water and cook until tender and floating, about four minutes. Drain gnocchi and transfer to plate.
- Meanwhile, melt remaining butter in large skillet over medium-high heat. Add cauliflower and cook until lightly browned, about 5 minutes. Add cream, sherry, thyme, and cheese and cook until cheese is melted and sauce is thickened, about 5 minutes. Stir in gnocchi and simmer until gnocchi is heated through about one minute.
- Transfer gnocchi and cauliflower to 3 quart broiler safe baking dish. Sprinkle with bread crumbs and broil for 3 to 5 minutes.
We loved every bite of this at our Thanksgiving feast.