Gnocchi, Cauliflower and Gorgonzola Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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