Gnocchi, Cauliflower and Gorgonzola Gratin

Ingredients

• 2 slice(s) hearty white sandwich bread, torn into large pieces
• 2 tablespoon(s) unsalted butter, melted
• 2 tablespoon(s) unsalted butter
• 1 pound(s) vacuum-packed gnocchi, Pastene is best
• 1 head(s) cauliflower, trimmed, cut into 1" florets (about 8 cups)
• 3/4 cup(s) heavy cream
• 4 teaspoon(s) dry sherry
• 1 tablespoon(s) fresh thyme leaves
• 1 cup(s) Gorgonzola crumbled

Preparation

1. 1. Bring 4 qts water to boil in large pot. Position oven rack about 5 inches from heating element and heat broiler. Pulse bread, melted butter, 1/4 tsp salt, 1/8 tsp pepper in food processor to create coarse crumbs, about 6 pulses.


2. 2. Add 1 tbsp salt and gnocchi to boiling water and cook until tender and floating, about 4 minutes. Drain gnocchi and transfer to plate.


3. 3. Meanwhile, melt remaining butter in large skillet over medium-high heat. Add cauliflower and cook until lightly browned, about 5 minutes. Add remaining ingredients and cook 5 minutes. Stir in gnocchi and simmer 1 minute. Season with S&P


4. 4. Transfer mixture to 3 qt. broiler safe baking dish. Sprinkle bread crumbs evenly on top and broil until they are lightly browned, 3-5 minutes. Serve.