Baked gnocchetti with lemon cauliflower cream, caramelized leek, and pecorino-hazelnut crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a few drops of the olive oil.

2. 2

   Bring a large pot of water to a boil and add some of the salt. Cook the cauliflower for 8 minutes, until very tender. Lift it out with a slotted spoon and set aside. In the same water, cook the gnocchetti 2 minutes less than the package directions so they stay very al dente. Reserve 120 ml / 1/2 cup of the cooking water and drain the pasta.

3. 3

   While the cauliflower and pasta cook, heat 1 tbsp olive oil and the butter in a large skillet over medium-low heat. Add the leek and a pinch of salt, and cook for 10-12 minutes, stirring often, until soft and golden. Add the garlic and cook 1 minute more.

4. 4

   Place the cooked cauliflower, heavy cream, milk, lemon zest, 30 ml / 2 tbsp lemon juice, 50 g / 1.8 oz pecorino, thyme, nutmeg, 1/2 tsp salt, and black pepper in a blender. Blend until very smooth. If it seems too thick, add a little of the reserved pasta water.

5. 5

   In a small bowl, mix the hazelnuts, breadcrumbs, the remaining 30 g / 1 oz pecorino, and 1 tbsp olive oil until you have a sandy topping.

6. 6

   Pour the cauliflower cream into the skillet with the caramelized leek and stir over low heat for 1 minute. Add the drained gnocchetti and toss gently until well coated. If needed, add a bit more reserved cooking water so the mixture stays creamy, not dry.

7. 7

   Transfer the pasta to the prepared baking dish and scatter the breadcrumb, pecorino, and hazelnut mixture evenly over the top.

8. 8

   Bake for 12-15 minutes at 220 °C / 425 °F, until the top is golden and crisp. If you want deeper color, broil for 1-2 minutes, watching closely.

9. 9

   Let rest for 5 minutes before serving so the cream can settle. Serve hot, with extra black pepper if desired.