Recipe: Gnocchi with Roasted Cauliflower


What you’ll need…


Roasted cauliflower mixture:

2 1/2 cups cauliflower florets (loosely chopped)
1/2 cup pancetta (thinly sliced)
1/2 red onion (chopped)
1 TSP lemon juice
2 TSP sugar
salt and pepper
olive oil


Pasta and sauce:

1 TBSP butter
1 TBSP flour
2 cups cream
1/2 cup parmesan cheese (freshly grated)
1/4 cup sun dried tomatoes
2 TSP tomato paste
2 cups red swiss chard (chopped and blanched)
4 cups cooked gnocchi
2 TSP balsamic vinegar


So, I finally got a ‘real’ camera, a ‘big boy’ camera, if you will. Thank you for the golf claps (I imagined golf claps after the first sentence). It was an expensive purchase, slightly scary, but, I find, pricey times like these seem less real when you just close your eyes and hand someone your credit card. I approach the majority of life’s situations like this…Anyway, five days later, here I am with this ‘big’ camera and a couple different lenses that I don’t know how to deal with and all I’m thinking is: ‘Is this what puberty was like?’. Yes, yes it was. Except it didn’t cost me $1,000.


End tangent.


I do realize that this recipe is going up on Valentine’s Day and, although, gnocchi doesn’t necessary lend itself to ‘romance’, I think eating this for dinner could be, at the very least, chalked up to a fun foodie fling.


Preheat your oven to 425 degrees. Place the first 5 ingredients in a medium-sized mixing bowl, season with salt and pepper, drizzle with olive oil and toss to combine. Put the cauliflower mixture into a prepared baking dish and let bake in oven, uncovered, for 20 minutes.

Remove from oven, give the dish a quick stir, turn heat to high broil, and let cook for another 10 minutes or until the cauliflower and pancetta really start to caramelize and crisp up. Remove from oven and set aside for now.


For the sauce, melt the butter in a large pan on medium-high heat. Add in the flour and whisk to form a rue. Pour in the cream. Once the liquid begins to simmer and thicken, stir in the grated cheese, sun dried tomatoes and tomato paste. Reduce to medium heat and let cook for 10 minutes.


Now you can add the cauliflower/pancetta mixture to the pan as well as the chard and cooked gnocchi. Toss a few times to coat everything in the sauce. Finally, add the balsamic vinegar and give the pan one last, solid toss.

Serve nice and hot to hungry dinner-mates!


Serves 4


Total cook time…40 min.