Pesto Gnocchi with Chicken and Roasted Cauliflower

FOUND IT: The original recipe came from a Penzey's catalog. I made it a few times to perfect it and changed the vegetable from potatoes to cauliflower to make it healthier.

I have an Aerogarden in my laundry room, and it's been growing nothing but basil all winter. It needs to be harvested every few weeks, which means I'm making another batch of my spinach basil pesto every few weeks. This might be the best thing I've made with it.

Cauliflower is the best vegetable I've found to use here, but it's certainly not the only option. Almost any roasted vegetable could be substituted or added.

Ingredients:

• 1 head of cauliflower, cut into bite sized florets
• 1/4 cup olive oil
• Garlic powder, to taste
• 1 16 oz package of mini gnocchi (here's the brand I use)
• 1 lb boneless, skinless chicken breasts, cut into bite sized pieces
• 8 ounces Spinach Basil Pesto, or your favorite pesto sauce.
• 1/2 cup pine nuts, roasted if possible
• 1/4 cup parmesan cheese, grated

Spread the cauliflower in a single layer on a cookie sheet and drizzle with the olive oil. Sprinkle with garlic powder, salt and pepper and roast at 350 for 20 minutes, stirring once in the middle.

If you haven't already browned the chicken, now is a good time to do that.

While the cauliflower is roasting, cook the gnocchi according to package instructions (if you're using mini gnocchi, this won't take long). Drain them well, then combine the cauliflower, gnocchi, chicken, pine nuts and parmesan cheese in a large serving dish.

Roasted Cauliflower and Cheese

FOUND IT: This is my creation. It's modified from my beer cheese mac and cheese.

I'm not a big fan of cauliflower but this is one way I'll eat it. If you add enough flavor (and get a good, fresh cauliflower), then it's like a good mac and cheese with cauliflower instead of pasta.

Ingredients:

• 1 head of cauliflower, cut into bite size florets or smaller.
• 1/2 lb sharp cheddar, shredded
• 3/4 cup milk
• 1/4 cup beer
• 3 tbsp flour
• 2 tbsp butter, cut into small chunks
• 1 tsp dry mustard
• 1 tbsp hot sauce
• 1/2 tsp nutmeg
• salt, pepper and garlic powder to taste

Spread the cauliflower in a single layer on a cookie sheet, and drizzle with some olive oil. Sprinkle on garlic powder, salt and pepper and bake at 350 for 20 minutes or so.

Combine the milk, beer, flour, mustard, hot sauce, nutmeg and some salt and pepper in a small-medium saucepan, and whisk together. Once everything is whisked in, add the butter and cook over medium-low heat until the butter melts and the mixture thickens, roughly 3-5 minutes. Remove from the heat and add the cheese, stirring until it melts in.

Combine the cheese sauce and cauliflower in an oven-safe, coverable container, sprinkle more cheese on top if you have any, and bake at 350 for 15 minutes.