Matt and I discovered this recipe a while ago, probably close to a year. We’ve made it a few times since then and absolutely love it. The original was with pancetta but since I don’t eat red meat, we’ve always substituted turkey bacon with no issue.
My goal was to re-create this in my new dairy-free diet so that it was just as awesome. I succeeded.
Gnocchi with roasted cauliflower and turkey in balsamic sauce
Adapted from dansgoodside.com
Serves 4 – Cook time ~ 40 mins
2 1/2 cups cauliflower florets (loosely chopped)
1/2 cup turkey bacon (thinly sliced)
1/2 red onion (chopped)
1 tsp lemon juice
2 tsp sugar
salt and pepper
1 tbsp dairy-free margarine or shortening
1 tbsp flour
2 cups rice milk
2 tbsp vegan cream cheese
1/4 cup sun dried tomatoes
2 tsp tomato paste
2 cups red swiss chard (chopped and blanched)
4 cups (500g package) cooked gnocchi (make sure it doesn’t contain lactic acid)
2 tsp balsamic vinegar
Preheat your oven to 425 degrees. Place the first five ingredients in a medium-sized mixing bowl, season with salt and pepper, drizzle with olive oil and toss to combine. Put the cauliflower mixture into a prepared baking dish and let bake in oven, uncovered, for 20 minutes.
Remove from oven, give the dish a quick stir, turn heat to high broil, and let cook for another 10 minutes or until the cauliflower and bacon start to caramelize and crisp up. Remove from oven and set aside for now.
For the sauce, melt the margarine in a large pan on medium-high heat. Add in the flour and whisk to form a rue. Pour in the milk and cream cheese; whisk until smooth. Once the liquid begins to simmer and thicken, stir in the sun dried tomatoes and tomato paste. Reduce to medium heat and let cook for 10 minutes.
Now you can add the cauliflower/bacon mixture to the pan as well as the chard and cooked gnocchi. Toss a few times to coat everything in the sauce. Finally, add the balsamic vinegar and give the pan one last, solid toss.