Cauliflower Gnocchi Two Ways

So maybe I should be focusing on spring, healthy recipes. But I couldn't resist making these decadent recipes. The minute I posted this recipe on Instagram stories, I got so many requests to share these recipes so I'm finally getting to it. And I guess I did try to make them healthier using cauliflower gnocchi, but you really won't be saving calories with these dishes. The reality is that I love Trader Joe's cauliflower gnocchi -- the healthy way with just a little butter and fresh sage or thyme, and the decadent way, gooey and cheesy, or in a buttery, truffle goodness creamy sauce.

On Sunday mornings, I wake up making my regular cup of coffee and usually turn on the food channel. It's might be my favorite morning of the week, as I'm usually the first one up, and having a few minutes or hours to myself feels very nice. No interruptions and I get to just sit and slowly enjoy my first cup of coffee. Nothing like those weekday mornings! Upon watching Giada make a gnocchi dish a couple of weeks ago, she inspired me to get my frozen cauliflower gnocchi and give these recipes a try. Of course, you can use regular gnocchi, and even make it yourself.

My favorite dish was the Cauliflower Gnocchi in Truffle Butter. And it's no surprise as it's very similar to our Christmas Fettucine. It's decadent and velvety, and the mushrooms make it hearty and earthy. It's so delicious! If you're entertaining, double or even triple the recipe. Your guests will be asking for second helpings, so be prepared! Here's the recipe:

Cauliflower Gnocchi in Truffle Butter Cream Sauce

2 tablespoons unsalted butter
1 tablespoon good olive oil
1 shallot, finely diced
2 sage leaves
12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick
1/4 cup heavy cream, plus a splash
3 ounces black or white truffle butter, softened
1 bag of Trader Joe's Cauliflower Gnocchi, boiled as instructed
1/8 cup freshly grated Parmesan

Continue below for recipe.

Panko Breadcrumb Topping, optional

1/2 cup panko breadcrumbs
1/4 cup greshly grated Parmesan
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped
1/8 teaspoon kosher salt

Mix all of these panko topping ingredients and set aside.

1. In a medium pot, add water and bring it to a boil.
2. Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the shallots and cook until softened. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated. 
3. Transfer the mushrooms to a bowl and set aside.
4. In the same pan, pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
5. Meanwhile, add the gnocchi to the boiling water and cook as instructed in package. Drain the gnocchi, reserving a little bit of the water, and add it to the truffle cream. Add the mushrooms and toss well with tongs. Stir in the Parmesan.
6. If you want to omit the panko topping, serve hot in shallow bowls, garnished with thyme and Parmesan.
7. To continue with the panko topping, transfer the gnocchi to a casserole dish (I used a 7-inch round baking dish). If you double the recipe, make sure you use a bigger dish. Top with panko topping and broil in your oven for about 2 minutes until brown. Be careful not to burn the topping. Allow to sit for 5 minutes before serving.
8. Serve and enjoy!

Baked Cauliflower Gnocchi with Gorgonzola Cream

3/4 cup panko breadcrumbs
1/2 cup Freshly grated Parmesan
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 shallot, chopped
2 tablespoons all-purpose flour
2 1/2 cups milk
1 bay leaf
1/3 cup Gorgonzola Dolce cheese, crumbled
17 oz cauliflower gnocchi

1. Preheat the oven to 400 degrees F.
2. Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
3. Heat a medium Dutch oven over medium heat. Add the butter and allow to melt.
4. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes.
5. Whisk in the flour and cook for another minute.
6. Slowly whisk in the milk for a smooth sauce.
7. Add the bay leaf and simmer for 5 minutes, whisking occasionally.
8. Whisk in the Gorgonzola until smooth.
9. Add the gnocchi and stir to coat.
10. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes.
11. Allow to sit for 5 minutes before serving.
12. Serve and enjoy!

This gorgonzola dish is by Giada de Laurentiis.

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All Clad Stainless Steel French Skillet, All Clad Pot, Wooden Spoon, Truffle Butter (you can also find it at Whole Foods or Fresh Market), Baking Dish

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