Cauliflower Gnocchi with Creamy Beet Sauce

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Cauliflower Gnocchi
• 2 Tbsp Butter
• 1 Small shallot, chopped
• 1 Cup Heavy cream
• 2 Medium size red beets, precooked
• Salt and cracked black pepper to taste
• 2 Tbsp Parmigiano Reggiano, shaved
• 1 Tbsp Fresh Italian parsley, chopped

Directions

1. Place butter and shallots in a small saucepan and cook over medium-low heat until golden.
2. Add cream to pan, bring to a simmer, and cook for a few more minutes until cream is slightly
   thickened.
3. Dice beets and add ¾ of them to the pan.
4. Turn heat off and puree sauce with an immersion blender until smooth and creamy, adding
   the rest of the beets if a deeper pink color is desired. Season with salt and pepper to taste.
5. Cook Nuovo Pasta Cauliflower Gnocchi separately in salted boiling water according to
   package directions. Drain, and add to the saucepan, stirring gently until fully coated with
   sauce.
6. Transfer to a serving platter and top with parsley and shaved cheese. Enjoy!

Product Used