Gnocchi cabbage with roasted garlic cream
Use up to this frozen cauliflower gnocchi bag and concoct this dish!
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Cauliflower is gnocchiallrabies, it does only lately, so the meaning that restaurants loveNoodles & Company are hopping on the trend. Not onlyGnocchi cauliflower Lower incarbohydratesBut they are also the perfect alternative without gluten! Gnocchi restaurants are now cauliflowers available at all the Noodles & Company, but if you do not live close to their stores, you can always do this delicious choule-flower gnocchi recipe at home.
Here's how to make gnocchi delicious cauliflower with roasted garlic cream directly in your kitchen, with the permission of the chefs of Noodles & Company. And if you need a wine to pour while you cook, the chefs recommend a Chianti to two! Or what would you say one of these8 The best low calorie wines to lose weight?
Give a portion
Ingredients
For roasted garlic cream
5 cloves of garlic
2 tbsp of oil of your choice
5 tablespoons of non-salty butter
1 medium yellow onion, chopped end
1/4 cup of white wine
Heavy Cream 3/4 cup
2/3 whole milk cup
1 teaspoon of black pepper
1/2 cup of vegetable broth
1/2 water c
1/2 c corn starch
Salt
For grilled zucchini
1 average zucchini, 1/2-inch dice
1/2 C of vegetable oil
1/4 cc of salt kosher
1/8 black pepper teaspoon
For cabbage gnocchi
1 tablespoon of butter, cold
8 oz gnocchi cauliflower
1/4 Cross-roasted cup
10 spinach leaves
1/2 cup roasted garlic cream
2 C Cheese Parmesan
1/4 teaspoon of lyophilized parsley
How to do it
- For roasted garlic cream,Preheat the oven to 250 degrees. Cut the ends of each garlic clove. Mix garlic in a small oil net and sprinkle with salt and pepper. Wrap them in a piece of aluminum and place them on a pastry plate. Roast for 1 hour.
- Once the garlic is complete, remove it from the oven and turn the temperature to 450 degrees.
- While the oven warms up, prepare the sauce with garlic cream. Add the ad oil butter in a saucepan and heat. Once the butter is melted, brown the onion back until translucent.
- Chop or hatched your roasted garlic cloves, then add to the pan. Jumped until fragrant.
- Add the white wine and cook for 2 to 4 minutes.
- Add all ingredients except water, corn starch and salt. Leave simmer over low heat for 10 minutes.
- Sauce Heat to a boil. Mix the water and starch in a small cup until completely mixed. Add to the sauce to thicken.
- Season with salt necessary and remove from heat. Put aside.
- For grilled zucchini,Place the zucchini in a small bowl. Curge with vegetable oil.
- Uniformly season with salt and black pepper.
- Zucchini extends uniformly on a plate to keep you stacking them on the others.
- Place in the preheated oven and cook up to about 50% brown, about 10 minutes.
- For cabbage gnocchi,Location Gnocchi, butter and roasted zucchini in another saving preheated anti-adhesive saucepan and let the butter start melting.
- Using a high temperature spatula or a wooded spoon, gently mix for butter uniformly covers gnocchi and zucchini.
- Continue to cook until the gnocchis are 80% brown on all sides, stunning every 15 seconds. About 2 minutes in total cooking time.
- Lower the fire and add the spinach sheets one or twice to start to incorporate. Spinach should be slightly faded.
- Put aside while caving cream with warm roasted garlic in the bottom of your service dish.
- Now, evenly distribute the gnocchi mixture on roasted garlic cream.
- Sprinkle with parmesan cheese and dried parsley.
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