Tuesday, 25 June 2013

Goats Cheese Skillet Gnocchi and Spicy Three-Cheese Cauliflower

Tea Time with Perfect Pans!
After a long day we wanted something quick that the whole family would love. Feel Free to let us know what you'd like us to cook for you next!


Goats Cheese Skillet Gnocchi and Cauliflower Cheese


1.      1 package pre-made gnocchi
2.      1 can tomato (peeled)
3.      2 teaspoons oregano
4.      3 tablespoons olive oil
5.      1 tablespoon parmesan
6.      3 tablespoon goat cheese
8.      1/2 cup fresh cherry tomatoes


1.      Chop the cherry tomatoes. Heat a thin layer of olive oil in a Non-stick Crafond frying pan, add the garlic thinly cut. After a couple of minutes add the fresh tomatoes and cook for a couple of minutes.
2.      Add one can of tomatoes, stir and season with salt. Cook for 5 minutes more.
3.      Put the gnocchi in the pan. Drizzle over the goat cheese and stir until the cheese is melted.
4.      Gnocchi must be completely covered in sauce. Let them cook for 6-8 minutes. Finish with oregano and a sprinkling of finely grated parmesan.

Three Cheese Spicy Cauliflower Cheese



  •     1 head cauliflower, cut into florets
  • Sea Salt/Pepper
  • 3 tbl butter
  • 2 tbl flour
  • 1 cup heavy cream at room temperature
  • 1 cup milk at room temperature
  • 1/2 pound Pepper jack cheese cut in small cubes
  • 1 1/2 cup (divided) grated asiago (or parmesan)
  • 6 ounces goat cheese, cut into small pieces
  • Salt and freshly ground pepper
  • 1 cup sliced green onions and tops (reserve ¼ cup for garnish)
  1. Place cauliflower on a parchment lined baking sheet. Coat with salt and pepper and toss and cover well on all pieces. 
  2. Place in pre-heated 200 degree oven for 20 minutes.  Turn to grill for the last 5 minutes to get the pieces golden brown.
  3. Meanwhile, prepare the sauce.  Over medium heat in a Crafond Elite Sauté pan, melt the butter.  Blend in the flour making a paste and cook, stirring so as not to burn, for about 5 minutes. Slowly add in heavy cream stirring and blending.  Do the same with the milk.  Reduce heat to low and add the cheeses (1 cup of the asiago) stirring and allowing it all to melt. 
  4. Add salt and pepper to taste.
  5. Add the roasted cauliflower and green onions to the creamy cheese mixture and blend well.
  6. Place Crafond Sauté in oven to bake making sure to remove the detachable handle for 20 minutes in a preheated 180 degree oven or until the top is golden brown. 
  7. Allow to rest about 10 minutes before serving.  (Now the longer you let it sit, the thicker the sauce becomes!)  Garnish with grated cheese and fresh green onions.

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