Sausage Gnocchi with Ontario Feta & Roasted Cauliflower in a shallow, round, white bowl next to a grey napkin with a fork on top, in behind is a glass of wine and a small round plate with crumbled blue cheese.

Sausage Gnocchi with Ontario Gorgonzola & Roasted Cauliflower

Name: Sausage Gnocchi with Ontario Gorgonzola & Roasted Cauliflower
Ingredients: 1 small head cauliflower, cut into small florets (about 4 cups/1 L); 2 tbsp (30 mL) canola oil; 1/4 tsp (1 mL) each salt and pepper; 2 mild Italian sausages, casings removed; 2 tbsp (30 mL) local butter; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 cup (125 mL) Ontario gorgonzola cheese from Castello Cheese (2 1/2 oz/70 g); 1/2 cup (125 mL) 35% Ontario whipping cream; 4 tbsp (60 mL) chopped fresh parsley, divided; 1 pkg (1 lb/454 g) shelf stable gnocchi

Emily Richards Nov 10 2021

Inspired

1 hr 10 Min

Serves 4-6

Are you drooling yet? This Sausage Gnocchi with Ontario Gorgonzola & Roasted Cauliflower recipe by Chef Emily Richards, is the perfect Winter dish. The ever-so versatile Gorgonzola (made in Ontario!) from Castello Cheese is a full-flavoured, and earthy cheese that adds tang to red meats and sauces. Also, a great topping for pastas and salads. Pair this with Henry of Pelham’s Classic Riesling – trust us! you won’t be sorry.

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Bottle ofHenry of Pelham Classic Riesling.

Wine Pairing

Pair this delicious dish with Henry of Pelham's Classic Riesling, it's dry with the vitality of fruity crispness balanced by a slight residual sweetness on the palate, a perfect match for this dish!

Please enjoy responsibly.

Prep 20 Min

Cook 50 Min

Castello Gorgonzola

While still embodying the classical “Blue Bite” and piquant flavor, the taste is slightly more salty and the texture is firmer, making it easy to crumble into sauces or over salads, pizzas and pastas. Keep an eye out for Castello Gorgonzola in your local grocery store!

Method

Step 1

Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.

Step 2

In a large bowl, toss cauliflower florets with oil, salt and pepper. Spread onto prepared pan and roast for about 25 minutes or until golden brown. Set aside.

Step 3

In a large high sided nonstick skillet, melt butter over medium-high heat and sauté sausage, onion and garlic, breaking up sausage with spatula for about 8 minutes or until golden. Stir in cheese, cream and parsley; bring to a simmer. Stir in roasted cauliflower and keep warm.

Step 4

Meanwhile, in a pot of boiling salted water, cook gnocchi for about 5 minutes or until they float to the top and are tender throughout. Using a slotted spoon or small sieve lift gnocchi out of water and add to skillet and toss to coat well. Crumble more gorgonzola over top and add chopped parsley for garnish to serve, if desired.

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Written By

Emily Richards

Chef, Professional Home Economist + Cookbook Author

Highly experienced and well-regarded Professional Home Economist, Emily Richards has an extensive know-how in the Food Industry which is strengthened with her Bachelor of Science, Home Economics specializing in Food and Nutrition from the University of Western Ontario and many years of experience in the food world.

Emily has authored and co-authored many cookbooks and continues to create recipes for notable magazines, newspapers and companies. Emily also appears across the web presenting recipes that are easy to prepare for busy families and enjoy together.

Emily continues to appear across the country presenting recipes, easy cooking and entertaining ideas, always promoting her passion for food and inspiring people to get in their kitchens and cook!

Emily's career has taken her from restaurant and hotel kitchens, Canadian Living Test Kitchen and Food Network cooking shows to media and TV celebrity chef. Throughout this time she has always stayed true to her love of good food and getting people interested in cooking and enjoying great flavours.