Cheese, Zucchini and Cauliflower Gnocchi | RICARDO

Ingredients

• 2 tbsp butter
• 2 tbsp unbleached all-purpose flour
• 2 ¼ cups (560 ml) milk
• 1 garlic clove, chopped
• 2 zucchini, diced
• 500 g store-bought gnocchi
• 1/2 cauliflower (about 390 g), cut into small florets (see note)
• ½ cup (35 g) Pecorino cheese, finely grated
• 1 pinch ground nutmeg
• Chives or basil, finely chopped, to taste