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Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese

Tieghan, Half Baked Harvest
  • 40 minutes
  • Serves 6

INGREDIENTS

4 tbsp

extra virgin olive oil

1 cup

panko breadcrumbs

2 cloves

garlic

1/2 cup

parmesan cheese

1/2 cup

basil

1 lb

potato gnocchi

2 media

shallots

2

summer squash

1 serving

kosher salt and pepper

2 tbsp

butter

2 tbsp

thyme leaves

1 tbsp

lemon zest

1 pinch

pepper flakes

8 oz

feta cheese

1 serving

basil

16 oz

cauliflower florets

2 cups

flour

3/4 cup

parmesan cheese

1 tsp

kosher salt