Gnocchi, Cauliflower, and Gorgonzola Gratin

For a more sophisticated take on our Tomato-Basil Gnocchi Gratin, we reached for pungent blue cheese and nutty, sweet cauliflower. Gorgonzola had just the right boldness for the job, while the cauliflower provided the perfect contrast in texture. Cutting the cauliflower into florets ensured that our dish was fork-friendly, and browning it before building the sauce jump-started its cooking. Instead of reserving the cheese for the topping, we added it to the sauce and used bread crumbs for the crust. A combination of chicken broth and heavy cream gave us a velvety sauce that wasn’t overly rich. Fresh thyme and sherry added depth, while a little cornstarch gave the sauce body without adding any cooking time. For a bright note to offset the rich flavors, we added baby spinach; stirring it in at the end preserved its green hue and fresh texture. We strongly prefer the flavor and texture of vacuum-packed gnocchi found in the pasta aisle; we don’t recommend substituting refrigerated or frozen gnocchi.

INGREDIENTS:

• 4 tablespoons unsalted butter
• 2 slices hearty white sandwich bread, torn into large pieces
• Salt and pepper
• 1-pound vacuum-packed gnocchi
• ½ large head cauliflower (1½ pounds), cored and cut into 1-inch florets
• 1½ cups low-sodium chicken broth
• 2 ounces Gorgonzola cheese, crumbled (½ cup)
• 4 teaspoons dry sherry
• 1 tablespoon minced fresh thyme
• ½ cup heavy cream
• 1 tablespoon cornstarch
• 2 ounces (2 cups) baby spinach

PREPARATIONS:

1. Adjust the oven rack 6 inches from the broiler element and heat the broiler. Melt 2 tablespoons of butter in a bowl in the microwave. Pulse bread, melted butter, ¼ teaspoon salt, and ⅛ teaspoon pepper in a food processor to form coarse crumbs, about 6 pulses. Set aside.
2. Bring 4 quarts of water to a boil in a large pot. Add gnocchi and 1 tablespoon of salt and cook until gnocchi is tender and floating about 4 minutes. Drain gnocchi.
3. Meanwhile, melt the remaining 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add cauliflower and cook until lightly browned about 7 minutes. Stir in broth, Gorgonzola, sherry, and thyme. Whisk cream and cornstarch together, then stir into the skillet and simmer until the cheese is melted and the sauce is thickened about 5 minutes. Stir in gnocchi and simmer until gnocchi are heated through about 1 minute. Stir in spinach and season with salt and pepper to taste.
4. Transfer the mixture to a 3-quart broiler-safe baking dish. Sprinkle bread crumbs evenly over the top and broil until they are lightly browned, 3 to 5 minutes. Let cool slightly and serve.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• Adjust the oven rack to ensure proper browning of the bread crumbs under the broiler.
• Use a broiler-safe baking dish to finish cooking the dish under the broiler.

TIPS:

• Make sure to cut the cauliflower into florets of similar size for even cooking.
• Browning the cauliflower before building the sauce adds depth of flavor and enhances the texture of the dish.
• Whisking the cream and cornstarch together before adding them to the skillet ensures a smooth and thickened sauce.
• Stir the gnocchi gently to avoid breaking them while incorporating them into the sauce.
• Serve the dish with a side of fresh salad or roasted vegetables for a complete meal.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 570
• Fat: 34g
• Saturated Fat: 19g
• Cholesterol: 90mg
• Sodium: 900mg
• Carbohydrates: 54g
• Fiber: 6g
• Sugars: 4g
• Protein: 17g

This Gorgonzola and Cauliflower Gnocchi Gratin is a sophisticated and flavorful twist on a classic dish. The combination of pungent Gorgonzola cheese, nutty cauliflower, and tender gnocchi creates a gratin that is rich, comforting, and full of depth. The creamy sauce, infused with sherry and fresh thyme, coats the gnocchi and cauliflower, while the breadcrumb crust adds a delightful crunch.

The addition of baby spinach brings a fresh and vibrant element to the dish, balancing out the rich flavors. The vacuum-packed gnocchi ensures a perfect texture, and the convenience of using store-bought gnocchi saves time without compromising on taste.

This recipe is perfect for a special