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