Gnocchi, Cauliflower and Gorgonzola Gratin

From America's Test Kitchen

Yield: 4 servings
Community Recipe from

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.

August 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gnocchi, Cauliflower and Gorgonzola Gratin Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy