Green cauliflower cheese gnocchi

Green cauliflower cheese gnocchi

Cauliflower cheese gets a boost of comforting gnocchi and a vibrant green makeover in this easy recipe. This seriously cheesy gnocchi is the perfect midweek meal for chilly autumn nights.

Green cauliflower cheese gnocchi

Browse more of our favourite comforting gnocchi recipes.

 

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min. Oven time 35-40 min

Cauliflower cheese gets a boost of comforting gnocchi and a vibrant green makeover in this easy recipe. This seriously cheesy gnocchi is the perfect midweek meal for chilly autumn nights.

Browse more of our favourite comforting gnocchi recipes.

 

Nutrition: Per serving

Calories
687kcals
Fat
33g (19g saturated)
Protein
31g
Carbohydrates
66g (12g sugars)
Fibre
7.9g
Salt
2.4g

Ingredients

  • 1 (800g) medium cauliflower, cut into bite-size pieces (including the leaves and stalk)
  • Dash olive oil
  • 200g cavolo nero, roughly chopped
  • 50g unsalted butter
  • 50g plain flour
  • 400g whole milk
  • 1 tsp dijon mustard
  • 125g ball mozzarella, roughly chopped
  • 500g gnocchi
  • 100g mature cheddar, grated
  • 30g panko breadcrumbs
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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.
  4. 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.
  5. 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.

Nutrition

Nutrition: per serving
Calories
687kcals
Fat
33g (19g saturated)
Protein
31g
Carbohydrates
66g (12g sugars)
Fibre
7.9g
Salt
2.4g

delicious. tips

  1. Don’t waste it Make the sauce extra cheesy by adding odds and ends of open cheese you might have in the fridge.

    Easy swaps This is a versatile recipe so mix it up; swap the cauliflower for broccoli or use spinach instead of cavolo nero.

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

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