CAULIFLOWER GNOCCHI MAC & CHEESE

My seasonal Mediterranean take on mac & cheese: Cauliflower Gnocchi Mac & Cheese. It’s comforting, it’s creamy and it’s delicious with hints of rosemary and mustard. Lovely on it’s own, with a drizzle of truffle oil, or with a green salad on the side. 

Ingredients: 

• 1 cauliflower, roughly chopped 

• 1 onion, chopped 

• 1 tbsp olive oil 

• 1 tbsp butter 

• 500 g gnocchi of your choice 

• 200 ml milk of choice 

• 400 ml water 

• 1 tbsp Dijon mustard

• 100 g parmesan, grated 

•  Salt and pepper 

For the topping:

• 50 g panko breadcrumbs 

• 3 tbsp pine nuts 

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tbsp rosemary, chopped 

Method: 

Preheat the oven to 190 C/170 fan/5 gas mark. In a saucepan, heat 1 tbsp olive oil and 1 tbsp butter. 

Cook until fragrant, about 5 minutes, add the cauliflower and cover with the milk and water. Pop the lid on and cook until the cauliflower is very tender, about 20 minutes. 

In the meantime, cook the gnocchi in boiling salted water for 2 minutes. Drain and set aside. 

Add the cauliflower to a food processor, along with the milk from the cauliflower pan, Dijon mustard and grated parmesan. Blend until you have a smooth light puree. Season to taste with salt and pepper. 

Combine the gnocchi and cauliflower puree and place into a baking dish (if you had a big cauliflower you might want to use only ¾ of the puree - keep the excess puree for another use). 

In a small bowl, combine the topping ingredients. Sprinkle all over the mac and cheese and bake for 20-25 minutes, or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and serve!