Good Lifestyle

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

1. 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.
2. Once the garlic is complete, remove it from the oven and turn the temperature to 450 degrees.
3. 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.
4. Chop or hatched your roasted garlic cloves, then add to the pan. Jumped until fragrant.
5. Add the white wine and cook for 2 to 4 minutes.
6. Add all ingredients except water, corn starch and salt. Leave simmer over low heat for 10 minutes.
7. Sauce Heat to a boil. Mix the water and starch in a small cup until completely mixed. Add to the sauce to thicken.
8. Season with salt necessary and remove from heat. Put aside.
9. For grilled zucchini,Place the zucchini in a small bowl. Curge with vegetable oil.
10. Uniformly season with salt and black pepper.
11. Zucchini extends uniformly on a plate to keep you stacking them on the others.
12. Place in the preheated oven and cook up to about 50% brown, about 10 minutes.
13. For cabbage gnocchi,Location Gnocchi, butter and roasted zucchini in another saving preheated anti-adhesive saucepan and let the butter start melting.
14. Using a high temperature spatula or a wooded spoon, gently mix for butter uniformly covers gnocchi and zucchini.
15. Continue to cook until the gnocchis are 80% brown on all sides, stunning every 15 seconds. About 2 minutes in total cooking time.
16. Lower the fire and add the spinach sheets one or twice to start to incorporate. Spinach should be slightly faded.
17. Put aside while caving cream with warm roasted garlic in the bottom of your service dish.
18. Now, evenly distribute the gnocchi mixture on roasted garlic cream.
19. Sprinkle with parmesan cheese and dried parsley.

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