Gnocchi, Cauliflower and Gorgonzola Gratin
From America's Test Kitchen
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- 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
- 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. 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. 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. 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.
This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.
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Gnocchi, Cauliflower and Gorgonzola Gratin Recipe at a Glance
- COURSE: Main Dishes