Comforting Cheesy Cauli Gnocchi

Nutrition per serve

Ingredients

• 1pcs spring onion
• 250g cauliflower
• 1pcs vegetable stock cubes
• 50g cheddar
• 25g parmesan
• 400g gnocchi
• 10g pepper and garlic seasoning
• 200ml boiling water
• 20g butter
• 15ml plain flour
• 125ml (½ cup) milk

Method

1. Step 1 — Prep ingredients
   Thinly slice the spring onion. Finely chop the cauliflower stem, then cut the head into small florets. Crumble 1 stock cube* into a heatproof jug, add 200ml boiling water and stir to dissolve. Coarsely grate the cheddar and parmesan cheeses.
2. Step 2 — Start bechamel sauce
   Bring a large saucepan of salted water to the boil for the gnocchi. Melt 20g butter in a medium deep frypan over medium heat. Add 1 tbs flour and cook, stirring, for 2-3 mins until foaming and golden. Remove from the heat.
3. Step 3 — Cook bechamel sauce
   Gradually add the stock and 125ml (½ cup) milk, whisking constantly to prevent lumps forming. Return to medium heat and bring to a simmer. Cook, stirring regularly, for 3-4 mins until smooth and thickened.
4. Step 4 — Cook cauli and gnocchi
   Meanwhile, add the cauliflower to the pan of boiling water and cook for 3 mins. Add the gnocchi to the pan with the cauliflower (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for a further 3 mins. Reserve 2 tbs cooking water, then drain the gnocchi mixture.
5. Step 5 — Finish sauce
   Add 3 tsp pepper and garlic seasoning (reduce the seasoning for a milder pepper kick) and three-quarters of the cheese to the bechamel sauce and stir until the cheese is melted. Remove the pan from the heat.
6. Step 6 — Get ready to serve
   Add the cauliflower and gnocchi mixture to the sauce. Gradually add the reserved cooking water and stir well to combine. Taste, then season with salt and pepper. Divide the cauliflower gnocchi among bowls. Scatter with the spring onion and remaining cheese to serve.

Allergens

Milk, Gluten, Wheat, Sulphites, Sesame, Soy