Three-Cheese Cauliflower and Gnocchi Gratin




Prep Time


Cook Time

This is the ultimate comfort food, with the three cheeses making it decadently rich.



  • 500g potato gnocchi
  • 30g butter
  • 2 leeks, sliced into 1cm rounds
  • 1 medium cauliflower – cut into florets
  • Garlic salt and ground black pepper, to taste
  • ½ cup white wine
  • ¼ cup cream
  • 1⅓ cups panko breadcrumbs
  • ⅓ cup grated parmesan
  • 1 teaspoon dried Italian herbs

Cheese Sauce

  • 30g butter
  • 3 tablespoons flour
  • 1½ cups milk
  • 1 cup grated tasty cheese
  • ⅓ cup grated mozzarella
  • ½ teaspoon nutmeg
  • Garlic salt and ground black pepper, to taste


  • Preheat oven to 200°C (180°C fan bake).
  • Cook the gnocchi according to the packet instructions. Set aside.
  • Heat the butter in a large heavy-based saucepan over a low heat.
  • Add the leeks, cauliflower, garlic salt and pepper, cover and cook for 15 minutes.
  • Add the wine and cream and cook uncovered for 8 minutes. Set aside.
  • To make the Cheese Sauce, melt the butter in another saucepan.
  • Stir in the flour and cook for 1 minute.
  • Add the milk a little at a time, whisking constantly, until thickened.
  • Stir in the tasty cheese, mozzarella and nutmeg to make a smooth sauce. Season with garlic salt and pepper.
  • Stir the sauce and gnocchi into the cauliflower mixture.
  • Transfer to an oven dish.
  • Mix the breadcrumbs, parmesan and herbs and sprinkle over the top.
  • Bake for 15–20 minutes or until golden brown.