CREAMY GNOCCHI AND CAULIFLOWER BAKE

It’s kind of funny how an idea will strike you randomly. Out of nowhere, something will trigger a thought about something else and bam – you have a starting line for a story, the overall concept for a piece of art, or maybe even a recipe just staring at you right in the face! That was me this morning when the kid and I nanny for were talking about what to have for dinner. I was aiming to make something that wasn’t pasta, but close – so I thought of gnocchi. I asked her a bunch of question such as, do you like ____, have you ever had ____, and so on. Does she like cauliflower? ✓ A fan of Alfredo? “Can’t remember but it sounds good.” Therefore, ✓. Ever had gnocchi? “I don’t think so!” Worth a shot to try it, ✓.

Here is a simple, minimal ingredient recipe for a
Creamy Gnocchi and Cauliflower Bake

WHAT YOU’LL NEED

  • 1 package of gnocchi
  • 1 jar of alfredo sauce
  • 1 head of cauliflower
  • 2/3 cup of panko or standard bread crumbs
  • pinch of s+p
  • 1/2 tbsp of oil
  • 1/2 tbsp of water
  • 1/2 tbsp of chopped dried basil leaves
    • Italian seasoning works fine too!

THE STEPS

  • Preheat oven to 355° and begin water for gnocchi.
  • Begin chopping cauliflower into smaller bite size pieces.
  • Add in gnocchi into boiling water and drain once they float to the surface.
  • In a saucepan, add in cauliflower, salt and pepper, basil leaves, oil and water. Let simmer with a lid for 5-7 minutes or until softened. Drain remaining water from pan after the cauliflower is done.
  • Add cauliflower and drained gnocchi into a baking dish and mix thoroughly with alfredo sauce.
  • Top with breadcrumbs and bake for 18-22 minutes or until sauce begins to bubble.
  • Serve alongside some steamed green beans, a salad, or whatever your heart desires!

    * For extra goodness, broil on low for an additional two minutes.

If you make this recipe, feel free to share on Instagram by tagging me @savoryservingswithsav or #savoryservingswithsav

Have a question about this recipe? Head on over to my contact page and fill out the form with the title of the recipe in the message section. Thank you! 

Published by Savannah Perico

I am a 22 year old aspiring food maker, lover, and recipe creator. I am always whipping meals up in my little well lit kitchen in southern Maine. I am always trying to improve my culinary craft and do a better job at keeping track of my intuitive process while cooking so I can share recipes with those who are interested!

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