Cauliflower Pancetta Beet Gnocchi n’ Cheese
Week of 03/09/20 to 03/13/2020 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Servings Prep Time
6servings 30minutes
Cook Time
Servings Prep Time
6servings 30minutes
Cook Time
Beet Gnocchi
  • 4slices of canned red beetspureed
  • 1cup dry potato flakeshydrated
  • 2 egg yolksbeaten
  • 2 eggsbeaten
  • 1/4cup Parmesan cheese
  • 1 1/2cups flourplus more if needed
  • 1/2teaspoon Salt
  • 1 head cauliflower floretspar-boiled
  • 4slices of pancetta or 6 of bacondiced
  • 4 green onionssliced and divided
  • 2tablespoon butter
  • 3tablespoon flour
  • 1teaspoon paprika
  • 2teaspoons ground mustard
  • 1/2teaspoon black pepper
  • 1/4teaspoon Salt
  • 1/2 vegetable broth
  • 2cup whole milk
  • 2cup whole milk
  • 1 1/2cup Italian cheese blend or white cheddar
  • 1/4cup Parmesan cheesefor garnish
To make gnocchis:
  1. combine the potato flakes in the boiling water until the flakes bloom and starts to thicken. Once the potato is nice and thick, transfer it to a mixing bowl and let it cool. Set aside.
  2. Combine the beets and eggs in a tall cup and blend with an immersion blender until pureed, Set aside. Combine flour, salt, mashed potato and parmesan cheese in a large mixing bowl. Add in the egg and beat mixture and mix with a fork or spatula until the dough starts to come together. Using your hands, kneed the dough until the color of the dough is a dark purple-red and no white spots are visible. Let the dough rest for about 5 minutes, meanwhile get a pot of boiling water Started.
  3. In the pot of boiling water, Blanche the cauliflower florets until al dente about 3-5 minutes. Transfer to an ice bath to stop the cooking process. Drain into a strainer and set it aside.
  4. Divide the gnocchi dough into fours. Roll into 1/2 inch x 8 inch logs and cut into 1 inch long gnocchis. Roll onto a gnocchi board or use a fork to press on indentations. Toss in the gnocchis into the pot of boiling water and let it cook for 5 minutes or until the gnocchis float to the top. Use a slotted spoon and transfer the gnocchis into a bowl and toss with oil to keep it from sticking to each other.
To make sauce:
  1. Render out pancetta or bacon fat in a large sauce pan over medium heat until crispy. Transfer the pancetta into paper towel lined bowl and set aside. If there’s too much oil, drain excess leaving one tablespoon of the fat in the pan. Add in the butter and let it melt over medium heat. Add in half of the green onions and cook for about a minute.
  2. Combine the flour with the spices and toss it in the pan to make a roux. Cook for about 2 minutes on medium low heat. Add in the vegetable broth to de glaze the pan scraping off bits and pieces from the pan. Bring to simmer. Add in the milk and increase the heat to medium and bring the mixture to a gentle boil. Stir until the mixture thickens. Add in the cheese and stir until completely melted. Adjust the seasoning. Add in the cauliflower and gnocchi and stir until fully coated. Serve and garnish with Parmesan cheese and green onions.
Masters Recipe: Breadcrumb Topping
  1. 2 cups panko bread crumbs / 1 tablespoon butter / 1 tablespoon olive oil / 2 tablespoons dried parsley / 1/4 teaspoon salt
  2. Combine butter and olive oil in a non stick pan and let it melt. Add in the breadcrumbs and let it brown, stirring or tossing every minute over medium low heat. Careful not to burn. Add in the parsley and salt, stir to combine. Let it cool at room temperature.