Ingredients
Equipment
Method
Step 1: Roast the Garlic and Cauliflower
- Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon olive oil, wrap it in foil, and roast for 30-35 minutes until soft and golden. Meanwhile, toss cauliflower florets with the remaining olive oil, salt, and pepper. Spread them on a baking sheet and roast alongside the garlic for about 20-25 minutes until tender and slightly caramelized.
Step 2: Cook the Gnocchi
- While your garlic and cauliflower roast, bring a large pot of salted water to a boil. Drop in the gnocchi and cook according to package instructions, usually until they float to the surface—about 2-3 minutes. Drain and set aside.
Step 3: Make the Roasted Garlic Cream Sauce
- Once the garlic has cooled enough to handle, squeeze the soft cloves out of their skins. In a medium skillet over medium heat, combine the roasted garlic with the heavy cream. Use a blender or immersion blender if you want a super smooth sauce, or leave it chunky for texture. Bring the mixture to a gentle simmer. Gradually stir in the Parmesan cheese until melted and the sauce thickens slightly. Season with salt and pepper to taste.
Step 4: Combine and Serve
- Add the roasted cauliflower and cooked gnocchi to the skillet with the sauce. Gently toss to coat everything evenly in the creamy garlic goodness. Warm through for 2-3 minutes, allowing the flavors to meld. Garnish generously with freshly chopped parsley before serving.
Notes
- Roast the garlic slowly to develop its sweet, mellow flavor essential for the sauce.
- Cook gnocchi just until they float to avoid mushy texture.
- Add Parmesan cheese gradually over low heat to prevent the sauce from becoming grainy.
- Use fresh parsley as garnish to add a vibrant, fresh finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently adding a splash of cream or water if needed.