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Cauliflower cheese gnocchi
Cauliflower cheese gnocchi
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
One-pan nutty, creamy pasta - stovetop to table perfection!
Ingredients:
  • 1 medium cauliflower, cut into florets
  • 80g unsalted butter, chopped
  • 120g bacon rashers, coarsely chopped
  • 80g roasted hazelnuts, coarsely chopped
  • 40.00 ml fresh rosemary leaves
  • 40.00 ml plain flour
  • 600ml milk
  • 85g (3/4 cup) finely grated gruyère or mozzarella
  • 60g (3/4 cup) finely grated parmesan, plus extra, to serve
  • 500g fresh gnocchi
  • Baby spinach, to serve
Instructions:
  • Preheat your oven to 240°C (220°C fan forced) and lightly spray a large ovenproof frying pan or a 20 x 30cm roasting pan with olive oil. Place the cauliflower in the pan, drizzle with oil, season, and toss to coat. Roast for 20 minutes until golden and tender.
  • Melt butter in a large frying pan over medium heat. Add bacon and cook for 3 minutes until golden. Add hazelnut and rosemary, stir and cook for 1 more minute until crisp. Remove from heat and transfer bacon mixture to a plate lined with paper towel to drain.
  • Preheat the grill to medium-high. Heat a frying pan over medium heat. Add flour and cook, stirring, for 1-2 minutes until the mixture bubbles. Gradually whisk in the milk and bring to a boil. Simmer for 1-2 minutes until slightly thickened. Remove from heat and stir in half of the gruyère or mozzarella and half of the parmesan. Season to taste.
  • Place the gnocchi into the pan alongside the cauliflower. Drizzle the cheese sauce over them and sprinkle with the rest of the parmesan and gruyère or mozzarella. Broil for 6-8 minutes until crispy and bubbling. Garnish with the bacon mixture and additional parmesan, then add a handful of spinach before serving.

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