Three-Cheese Cauliflower and Gnocchi Gratin
4-6
Serves
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Prep Time
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Cook Time
This is the ultimate comfort food, with the three cheeses making it decadently rich.
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Ingredients
- 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
Method
- 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.