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Spicy Tomato Gnocchi Fill 1 Created with Sketch.

with Roasted Cauliflower

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For this flavorful gnocchi dish, a dollop of crema bel paese (a tangy, semi-soft cheese) tempers the heat from our tomato sauce, cooked with lightly spicy pickled goathorn peppers. Bites of briny capers and sweet golden raisins add surprising brightness to each bite.

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut out and discard the core of the cauliflower; roughly chop. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Roughly chop the parsley leaves and stems.

Make the sauce:
3 Make the sauce:

While the cauliflower continues to roast, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped garlic, raisins, and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, crema bel paese, 1 cup of water, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the gnocchi:
4 Cook the gnocchi:

While the sauce cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

Finish the gnocchi & serve your dish:
5 Finish the gnocchi & serve your dish:

Add the cooked gnocchi and roasted cauliflower to the pan of sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the chopped parsley. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut out and discard the core of the cauliflower; roughly chop. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the cauliflower roasts, peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Roughly chop the parsley leaves and stems.

Prepare the remaining ingredients:
Make the sauce:
3 Make the sauce:

While the cauliflower continues to roast, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped garlic, raisins, and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, crema bel paese, 1 cup of water, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Cook the gnocchi:

While the sauce cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

Cook the gnocchi:
Finish the gnocchi & serve your dish:
5 Finish the gnocchi & serve your dish:

Add the cooked gnocchi and roasted cauliflower to the pan of sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the chopped parsley. Enjoy!