Why yes, another cauliflower gnocchi recipe. As I’ve told you all, I eat cauliflower gnocchi at least once a week. It’s my guilty pleasure. I try to make cauliflower gnocchi a new way every time that I eat it. This time I created a parmesan sauce to go on top. This parmesan cauliflower broccoli gnocchi is to die for. Honestly, I wish I could eat this right now. I don’t have all of the ingredients in my house for it, which sucks so much!
I’m going to be honest. I do not like broccoli. I’ve tried to force myself to like broccoli, but I just never do. Except for when the broccoli is in a parmesan or alfredo cheese sauce. I don’t like broccoli when it’s “fried”, “baked”, “roasted”, “air fried”, etc.. It doesn’t taste good with just olive oil and salt. I’m dying to try a good broccoli recipe. Each time that I’ve ever posted a meal with broccoli, I always ended up giving the broccoli to someone else. Haha. It’s that bad. There’s way better vegetables that you can eat. And besides, cooking is all about experimenting until you find the right recipe. So, if you know of a really good broccoli recipe, send it to me!
Speaking of vegetables, I love brussels sprouts. When I first tried them, I did not like them too much. I thought they were bitter and tasted like nothing. But, over time I’ve grown to really enjoy them. Although, I should let you all know that I absolutely love shaved brussels sprouts even more than I love roasted brussels sprouts.
How to make parmesan cauliflower broccoli gnocchi:
First off, the best part of this parmesan cauliflower broccoli gnocchi dish is the sauce. Do not use bad quality parmesan cheese for this sauce. I promise you, it will not taste good. I kept it very simple and just used parmesan cheese instead of adding extras like I normally do. If you’re a vegan, try using VioLife’s Vegan Parmesan instead of adding in dairy cheese.
Please note that you can upgrade this sauce by adding in different spices. I opted for less spices because I was giving this dish to my daughter as well. I try not to overwhelm her with flavors, especially at her age. She eats a good 98% of my cooking. Except, she won’t touch my pancakes or my waffles.
Next, cut the time in half and use rotisserie chicken! I use rotisserie chicken in easy recipes like quesadillas, enchiladas, tacos, ziti bakes, etc because it cuts the time in half. This parmesan cauliflower broccoli gnocchi dish is something that I would have for lunch, not normally dinner. And during lunch time, I never ever want to deal with raw meat. I always go for organic turkey breast or left overs to keep from doing any additional cooking. I always cook my meats for dinner; lunch is supposed to be easy!
In conclusion, note that this parmesan caulfilower gnocchi broccoli dish will work well with literally any vegetable. This sauce is versatile and goes with anything that you pair it with. If you do not like broccoli, do not add broccoli. Rather than adding in vegetables you don’t like, think of the ones that you enjoy and add them. A huge problem that many people have is that they’re trying to force themselves to enjoy vegetables they don’t like. I always tell people to go hard with the ones they love and eat them over and over. So, spinach pancakes, spinach tacos, spinach smoothies, spinach salads, etc… That’s the best way to get more vegetables into your diet.
Want more recipes?
- Roasted Garlic Tomato Pasta
- Creamy Steak Vegetable Radiatore
- Black Truffle Alfredo Pasta
- Cheesy Macaroni & Cheese
Cauliflower Parmesan Broccoli Gnocchi
- 1 cup Trader Joe’s Cauliflower Gnocchi
- 1/3 cup Frozen Broccoli
- 1/4 cup Shaved Brussels Sprouts
- 1 tsp Everything But The Bagel Seasoning
- 2 oz Rotisserie Chicken
- 1/4 cup Parmesan Sauce (recipe below)
- 1 tbsp Green Onion, diced
For The Sauce
- 1 1/2 tbsp Earth Balance Vegan Butter
- 2 tbsp All Purpose Flour
- 1 cup Unsweetened Almond Milk
- 1/2 cup Freshly Shredded Parmesan Cheese
- 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Herbs De Provence
For The Sauce
- Start by adding 1 1/2 tbsp of earth balance butter to a non stick skillet over medium/high heat. Allow the butter to fully melt and foam for about 3 minutes.
- Add in the flour and whisk until a paste begins to form. After a paste begins to form, allow the paste to cook for at least 1 minute to allow the raw flour taste to cook out. Turn the heat down to low.
- Slowly add in the almond milk and whisk until the milk begins to thicken. Once the milk begins to thicken in the mixture, add in the shredded parmesan cheese. Continue to whisk and then add your spices. Remove from heat and set aside.
For The Gnocchi
- Spray a non-stick skillet with avocado oil cooking spray and add in the gnocchi over medium/high heat. Allow the gnocchi to cook for around 3 minutes.
- After 3 minutes, add broccoli and shaved brussels sprouts into the pan with the gnocchi. Stir everything and leave to cook for around 5 minutes. Reduce the heat to low. After 5 minutes, add in the sauce and rotisserie chicken.
- Remove from pan and top with everything but the bagel seasoning and green onion.
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