Béchamel Sauce with Cauliflower Gnocchi
When a friend recommended to try Trader Joe’s new product Cauliflower Gnocchi, I was very excited! However, every time I went grocery shopping, they would be out. That peaked my curiosity: did the cauliflower gnocchi taste just like gnocchi or even ricotta gnocchi? Finally, I got my hands on this delicious pasta and made it for dinner last week. The frozen gnocchi was easy to cook and tasted delicious! I tossed it with some asparagus, mushrooms, tomatoes and the Béchamel sauce! But pesto, marinara or even vodka sauce would be delicious as well!
Saute the veggies in a pan, and then cook the cauliflower gnocchi according to the packaging directions. And then mix in the sauce and voila! Dinner is served! The Béchamel sauce is vegan friendly when using plant based butter and milk! It would also go great with ravioli, fettuccine, or even lasagna!
Bechamel Sauce
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk heated
- 5 cloves garlic minced
- 1/4 cup Parmesan cheese grated
- salt
- black pepper
Instructions
- Melt the butter in a saucepan, and add minced garlic.
- Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit into a sandy color — about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens and bring it to a boil.
- Stir in Parmesan cheese, and salt and pepper to taste.
- When cheese is melted, remove from heat and let it cool for 2-3 minutes.
- Toss into your favorite pasta and Enjoy!
