Still in mexico, and still cooking away. Today I'm going to share a recipe that I made up completely on the fly, getting the idea from ingredients we had on hand. I also came up with what I think is quite a trick in terms of steaming the broccoli and cauliflower we had on the side. Let's get to it!
Here's what I did with the broccoli and cauliflower- I chopped off the stems in thick chunks and laid them in the bottom of the pan. I added water about halfway up the stems, then put the broccoli and cauliflower florets on top and steamed away- worked perfectly!
|Here's the broccoli and cauliflower set-up.|
|Here are all my ingredients for the gnocchi and cheese sauce.|
|Here's the beginning of the roux for the cheese sauce- make the roux, and add milk, cheese, and seasonings!|
|And here's the gnocchi on the left, and the finished cheese sauce on the right, staying warm.|
Goat Cheese Sauce
-2 tablespoons butter
-2 tablespoons flour
-2 cups milk
-4 oz. of goat cheese- your choice
-salt and pepper to season
-optional: chopped, toasted walnuts for topping.
Melt the butter in a small saucepan, then add the flour and whisk together. Let bubble and thicken a little, but do not let burn. Add the milk and let the sauce thicken slightly. Add the goat cheese and seasoning, then cook until the sauce is the consistency you like- feel free to add more milk, etc. Top your boiled gnocchi or pasta with the sauce, and sprinkle with walnuts if using.
What I did here was make the above sauce, boil some gnocchi (about 2 minutes), and steam some broccoli and cauliflower- what a great meal!
|The finished meal!|