Gnocchi, Cauliflower, And Gorgonzola Gratin

from America’s Test Kitchen 30-Minute Suppers

gnocchi

  • 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
  1. 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).
  2. Add 1 tbsp salt and gnocchi to boiling water and cook until tender and floating, about four minutes. Drain gnocchi and transfer to plate.
  3. 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.
  4. Transfer gnocchi and cauliflower to 3 quart broiler safe baking dish. Sprinkle with bread crumbs and broil for 3 to 5 minutes.

Comments

  1. We loved every bite of this at our Thanksgiving feast.

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