Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 4.5 (175)

Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese

NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 30%
CARBS 40G31% OF CAL
4G FIBER0G ADDED0G INTRINSIC27G OTHER9G TOTAL SUGAR
FAT 33G60% OF CAL
12G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cauliflower gnocchi with crispy zucchini and whipped goat cheese is a light, vegetarian pasta dish. The tender gnocchi and caramelized vegetables are brightened with lemon and fresh basil. Serve as an elegant weeknight dinner or special occasion main.

mainitalianpastavegetarian
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 4 tablespoons plus 1/4 cup extra virgin olive oil
  • 1 cup Panko breadcrumbs
  • 2 cloves garlic, finely chopped or grated
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup fresh basil, finely chopped
  • 1 pound cauliflower or potato gnocchi, homemade or store-bought
  • 2 medium shallots, thinly sliced
  • 2 zucchini or yellow summer squash, thinly sliced
  • kosher salt and black pepper
  • 2 tablespoons salted butter
  • 2 tablespoons fresh thyme leaves ((or 2 teaspoons dried thyme))
  • 1 tablespoon lemon zest and 1 tablespoon juice
  • 1 pinch crushed red pepper flakes
  • 8 ounces goat cheese or feta cheese
  • fresh basil, dill, and or chives, for serving
PREP
20M
SODIUM
738MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.