Creamy Gnocchi with Roasted Cauliflower
A seemingly random mix of tastes and textures that work well together. Cooking the gnocchi in a frying pan instead of water makes them less sticky. Together with the flavorful cauliflower and creamy sauce it’s a comforting and easy meal.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Zutaten
4 Portionen
600 g
1
150 g
100 g
Gnocchi
Blumenkohl
Erbsen (tiefgekühlt)
Haselnüsse
400 ml
2 TL
1 TL
1 TL
1
2
3 Zehen
(Soja-) Sahne
Geräuchertes Paprikapulver
Paprikapulver
Kümmel
Zitrone
Rote Zwiebeln
Knoblauch
Vorbereitung
10 min
- Knoblauch fein hacken
- Zwiebeln in Ringe schneiden
- Blumenkohl in kleine Röschen schneiden
- Backofen auf 200°C vorheizen
Kochen
20 min
On an oven tray, bake the cauliflower, hazelnuts and onion rings
drizzle with olive oil and add the paprika powder, smoked paprika powder, and cumin
season with salt and pepper to taste ~20 min at 200°C
Bake gnocchi
auf mittlerer Hitze ~5 Min
Knoblauch hinzufügen
~1 Min
Add soy cream, peas, and lemon juice
simmer until it thickens, season with salt and pepper to taste ~5 min
Mix the cauliflower, hazelnuts and onion into the sauce or serve on the side.
