What could possibly be easier than a 3 ingredient dinner? On a busy night when you still want to eat something delicious, this quick pasta dish hits the spot. If you aren’t a fan of blue cheese, you could use something similarly creamy, like a Brie or Camembert. On occasion, if I’m not pressed for time and want to coax a little more flavor out of the dish, I will roast the cauliflower in the oven, instead of cooking it with the gnocchi. If you go this route, just toss the florets with some olive oil and salt and bake at 425 F until browned and tender, about 20-25 minutes. Add it straight from the oven to the bowl with the cheese and gnocchi and stir well to coat everything with the creamy cheese.
Gnocchi & Cauliflower in a Gorgonzola Sauce
What could possibly be easier than a 3 ingredient dinner? On a busy night when you still want to eat something delicious, this quick pasta dish hits the spot. If you aren’t a fan of blue cheese, you could use something similarly creamy, like a Brie or Camembert. On occasion, if I’m not pressed for time and want to coax a little more flavor out of the dish, I will roast the cauliflower in the oven, instead of cooking it with the gnocchi. If you go this route, just toss the florets with some olive oil and salt and bake at 425 F until browned and tender, about 20-25 minutes. Add it straight from the oven to the bowl with the cheese and gnocchi and stir well to coat everything with the creamy cheese.
Ingredients
- 8 ounces store-bought gnocchi
- 1 small head cauliflower about 8-10 ounces, cut into small florets
- 6 ounces gorgonzola dolce a very soft variety
- salt and pepper
- optional chives or green onion for garnish
Instructions
- Bring a large pot of water to a boil and season generously with salt. Check the package directions for the gnocchi. It will likely take around two minutes to cook. Add the cauliflower to the pot, stirring to keep it from sticking to the bottom, then after three minutes, add the gnocchi. Stir the pot so that the gnocchi does not stick to the bottom. Allow them to boil for another 2 minutes together. The goal is to cook the cauliflower until tender, about 4-5 minutes, adding the cauliflower to the pot so that they are finished at the same time.
- Crumble the cheese in the bottom of a bowl.
- When the cauliflower and gnocchi are finished cooking, scoop out a cup of the cooking water, then drain them in a colander. Add them directly to the serving bowl and allow the heat to begin melting the cheese. After about 30 seconds, begin to stir gently, adding in some splashes of pasta water to loosen everything up. Keep stirring and adding enough water until you have a creamy sauce, then taste for seasoning. Add plenty of freshly cracked black pepper, and if needed, more salt. Serve right away.
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