Cauliflower Gnocchi with Roasted Garlic Cream Recipe
Cauliflower gnocchi is all the rage lately—so it only makes sense that restaurants like Noodles & Company are hopping on the trend. Not only is cauliflower gnocchi lower in carbohydrates, but they're also the perfect gluten-free alternative! Cauliflower gnocchi is now available at all Noodles & Company restaurants, but if you don't live near one of their stores, you can still make this delicious cauliflower gnocchi recipe at home.
Here's how to make delicious cauliflower gnocchi with roasted garlic cream right in your kitchen, courtesy of the chefs at Noodles & Company. And if you need a wine to pour while you cook, the chefs recommend a chianti to pair! Or how about one of these 8 Best Low-Calorie Wines for Weight Loss?
Makes 1 serving
For the roasted garlic cream
5 garlic cloves
2 Tbsp oil of your choice
5 Tbsp unsalted butter
1 medium yellow onion, chopped fine
1/4 cup white wine
3/4 cup heavy cream
2/3 cup whole milk
1 tsp black pepper
1/2 cup vegetable broth
1/2 Tbsp water
1/2 Tbsp corn starch
Salt to taste
For the roasted zucchini
1 medium zucchini, 1/2-inch diced
1/2 tsp vegetable oil
1/4 tsp kosher salt
1/8 tsp black pepper
For the cauliflower gnocchi
1 Tbsp butter, cold
8 oz. cauliflower gnocchi
1/4 cup roasted zucchini
10 spinach leaves
1/2 cup roasted garlic cream
2 Tbsp parmesan cheese
1/4 tsp freeze-dried parsley
How to Make It
- For the roasted garlic cream, preheat the oven to 250 degrees. Chop off the tips of each garlic clove. Toss the garlic in a small drizzle of oil and sprinkle with salt and pepper. Wrap them in a piece of aluminum and place them on a baking sheet. Roast for 1 hour.
- Once the garlic is finished, remove it from the oven and turn up the temperature to 450 degrees.
- While the oven is getting warm, prepare the garlic cream sauce. Add oil ad butter to a pan and heat up. Once the butter is melted, sauté onion until translucent.
- Chop or mince your roasted garlic cloves, then add to the pan. Sauté until fragrant.
- Add white wine and let it cook for 2 to 4 minutes.
- Add all ingredients except water, corn starch, and salt. Simmer on low for 10 minutes.
- Heat sauce to boil. Mix the water and starch in a small cup until completely mixed. Add to the sauce to thicken.
- Flavor with salt as needed and remove from heat. Set aside.
- For the roasted zucchini, place the zucchini into a small mixing bowl. Coat zucchini with vegetable oil.
- Evenly season with kosher salt and black pepper.
- Spread zucchini evenly onto a sheet pan making sure not to pile them on top of each other.
- Place into the preheated oven and roast until approximately 50% browned—about 10 minutes.
- For the cauliflower gnocchi, place gnocchi, butter, and roasted zucchini into another pre-heated non-stick sauté pan and allow butter to begin to melt.
- Using a high-temp spatula or wooded spoon, gently mix so butter evenly coats the gnocchi and zucchini.
- Continue to cook until the gnocchi are 80% browned on all sides, flipping every 15 seconds. Approximately 2 minutes total cook time.
- Turn the heat off and add the spinach leaves tossing once or twice to incorporate. Spinach should be slightly wilted.
- Set aside while ladling hot roasted garlic cream into the bottom of your serving dish.
- Now evenly distribute the gnocchi mixture over the roasted garlic cream.
- Sprinkle evenly with parmesan cheese and dried parsley.
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