Green cauliflower cheese gnocchi

Method

1. Heat the oven to 220°C/ 200oC fan/gas 7 and bring a pan of salted water to the boil. Toss the cauliflower with a dash of oil, then transfer to a large oven dish. Roast for 20 minutes or until turning crisp and golden.
2. Meanwhile, add the cavolo nero to the boiling water and cook for 3-4 minutes, then lift out with a slotted spoon (keep the hot water as you’ll need it to cook the gnocchi later).
3. Melt the butter in a saucepan over a medium heat, stir in the flour to form a paste, then slowly whisk in the milk, bit by bit, until you have a smooth sauce. Stir in the mustard, then beat in the mozzarella until melted. Transfer to a blender.
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5. Squeeze out any excess water from the cavolo nero, then add it to the blender with a pinch of salt and pepper. Whizz into a smooth, vibrant green sauce, then pour back into the pan.
6. Bring the pan of salted water back to the boil, then add the gnocchi. Cook for a few minutes (they’re ready when they start to float) then drain and tip into the sauce along with the roasted cauliflower. Pour everything back into the oven dish, scatter over the cheddar and breadcrumbs, then put the dish back in the oven for 15-20 minutes or until the sauce is bubbling and the top is crispy and melted.