Creamy-gnocchi-with-roasted-cauliflower

30 min

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.

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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

  1. Knoblauch fein hacken
  2. Zwiebeln in Ringe schneiden
  3. Blumenkohl in kleine Röschen schneiden
  4. Backofen auf 200°C vorheizen

Kochen

20 min

oven

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

pan 1b

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.

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