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Roast cauliflower and brie gnocchi recipe
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Effortless Cheesy Baked Pasta: Prep in 10 minutes, oven does the rest. Dinner is served!
Ingredients:
  • 1 leek, trimmed, thinly sliced
  • 1 small (about 700g) cauliflower, cut into small florets
  • 80ml (1 ⁄3 cup) extra virgin olive oil
  • 150g Double Cream Brie
  • 65g (1 ⁄4 cup) walnuts, coarsely chopped
  • 500g fresh potato gnocchi
  • 1 ⁄250.00 ml chopped fresh continental parsley leaves
Instructions:
  • Preheat the oven to 210˚C/190˚C fan forced. Spread leek and cauliflower in a large shallow casserole dish, drizzle with oil, season, and roast for 35-40 minutes until golden, stirring halfway through.
  • Place the brie in the center of the cauliflower mixture, then sprinkle the walnuts all over. Bake until the cheese is soft and melted, about 8 minutes.
  • Simmer the gnocchi in a generous amount of salted, boiling water as per package instructions until perfectly al dente. Save 60ml (1⁄4 cup) of the cooking liquid before draining.
  • Combine the gnocchi, reserved cooking liquid, and parsley with the cauliflower mixture, ensuring everything is well-coated. Serve promptly.

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