3 tbsp olive oil
10 brussels sprouts, quartered
2 cups cauliflower florets
3 garlic cloves, minced
½ tsp dried thyme
1 tsp salt
¼ tsp ground pepper
¼ tsp chili flakes
1 tsp dried oregano
2 cups Massimo’s bechamel sauce
2 cups shredded mozzarella cheese, divided
1 cup shredded asiago cheese
1 cup shredded provolone cheese
1x package Massimo’s shelf stable gnocchi
½ cup vegetable stock, divided
½ cup shredded parmesan cheese
Fresh thyme for garnish
- Preheat the oven to 375F.
- In a large oven safe skillet or pan, add 3 tbsp olive oil and turn to medium heat. When warm, add quartered brussels sprouts and cauliflower florets and a big pinch of salt and pepper. Cook, stirring occasionally for 8-10 minutes or until the vegetables are turning golden brown.
- Add the minced garlic, dried thyme, salt, pepper, chili flakes and dried oregano. Cook for 1-2 minutes until fragrant.
- Deglaze they pan with ¼ cup vegetable stock. Cook for 2 minutes or until most of the vegetable stock has cooked off.
- Stir in bechamel sauce and bring to a simmer. Once simmering, stir in 1 cup shredded mozzarella, shredded asiago cheese and shredded provolone cheese and keep stirring until the cheeses have melted into the sauce.
- Finally stir in gnocchi and ¼ cup vegetable broth and stir to combine. Cook for 5 minutes, stirring occasionally and then remove from the heat.
- Top with 1 cup shredded mozzarella cheese and shredded parmesan cheese and bake for 20-30 minutes or until golden brown and bubbling.
- Garnish with fresh thyme leaves.
TIPS
- Feel free to mix and match the vegetables used. Other delicious vegetable swaps - broccoli for cauliflower; butternut squash for cauliflower or brussels sprouts.
