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Cauliflower cheese gnocchi
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Cauliflower cheese gnocchi
Put a twist on the comfort food classic by adding gnocchi and golden garlic crumbs
Serves: 2
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
585Kcal
Fat
19gr
Saturates
9gr
Carbs
77gr
Sugars
12gr
Fibre
6gr
Protein
23gr
Salt
1.5gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- ½ medium cauliflower, cut into small florets (about 300-350g prepared weight)
- 1 tbsp olive oil, plus 1 tsp
- 2 garlic cloves, crushed
- 40g fresh breadcrumbs
- 15g plain flour
- 250ml semi- skimmed milk
- 75g lighter mature cheese, grated
- 300g gnocchi
Step by step
- Put a baking tray in the oven and preheat it to 220°C, fan 200°C, gas 7.
- Toss the cauliflower florets with1 tablespoon of oil, season and spread out on the preheated tray. Roast for 22-25 minutes or until tender and golden brown.
- Meanwhile, heat 1 teaspoon of oil in a medium-large saucepan and add the garlic, followed by the breadcrumbs. Gently fry for 2-3 minutes over a medium heat until crisp and golden, stirring regularly. Set aside in a bowl. Rinse out the saucepan and bring salted water to the boil ready for the gnocchi.
- Once the cauliflower has had 15 minutes in the oven, whisk the flour with 2 tablespoons of the milk in a small bowl until smooth. Transfer to a small pan and gradually stir in the remaining milk. Cook over a medium heat, stirring constantly, until the sauce thickens to coating consistency. Stir in the grated cheese until melted; season.
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Boil the gnocchi for 2 minutes or until they float, then drain and return to the pan. Add the roasted cauli and pour in the cheese sauce. Mix well to coat, divide between two shallow bowls and scatter over the crispy garlic breadcrumbs to serve.Good to knowWe’ve reduced the fat content of a traditional cheese sauce by losing the butter and using lighter mature cheese. The shortcut method saves time, too.