Fri. Dec 8th, 2023
    Delicious Spin on Gnocchi: Cheesy Cauliflower and Kale Bake

    Indulge in a scrumptious twist on traditional mac and cheese with this mouthwatering recipe for Gnocchi with Cheesy Cauliflower and Kale Bake. Swap out the standard bechamel sauce for a creamy mixture of ricotta, mascarpone, cheddar, and mustard. The result? A delectably rich and flavorful dish that will have your taste buds dancing with delight.


    Q: Can I use fresh gnocchi instead of vacuum-packed?
    A: It is recommended to use ambient, vacuum-packed gnocchi for this recipe, as it provides a more al-dente texture.

    Q: How long does it take to prepare?
    A: The prep time for this recipe is approximately 10 minutes, and the cooking time is around 20 minutes.

    Q: How many servings does this recipe yield?
    A: This recipe serves four.

    – 1kg vacuum-packed gnocchi
    – Salt and black pepper
    – 1 cauliflower, cut into medium florets
    – 150g kale, thick stalks removed and discarded, the rest roughly chopped
    – 250g ricotta
    – 250g mascarpone
    – 180g mature cheddar, grated
    – 3 heaped tablespoons of Dijon mustard
    – 1 teaspoon of flaky salt
    – 40g panko or white breadcrumbs
    – A drizzle of olive oil


    1. Preheat the grill to medium-high (around 200°C/390°F).

    2. In a large pan, bring salted water to a boil. Turn off the heat and add the vacuum-packed gnocchi, cauliflower, and kale. Let them blanch for two minutes, ensuring the kale remains submerged in the water. Drain well and transfer to a large, shallow roasting tin.

    3. In a bowl, mix the ricotta, mascarpone, 100g of the grated cheddar, and the Dijon mustard. Add a teaspoon of flaky salt and stir until the sauce is well combined.

    4. Pour the sauce over the gnocchi and vegetables, gently tossing everything until evenly coated. Taste and adjust seasoning if needed.

    5. Sprinkle the remaining 80g of grated cheddar and the breadcrumbs over the mixture. Drizzle with a bit of olive oil and season with black pepper.

    6. Place the roasting tin under the grill for three to four minutes, monitoring closely and rotating if necessary. Continue grilling for another two to three minutes or until the top turns golden brown and crisp. Be cautious as the top can easily catch and burn.

    7. Once golden and bubbling, the dish is ready to be savored immediately. Serve as a main course or a satisfying side dish. Enjoy!

    Whether you’re seeking a comforting weeknight dinner or looking to spice up your menu with a twist, this Gnocchi with Cheesy Cauliflower and Kale Bake is sure to impress. With its creamy, cheesy goodness and harmonious blend of flavors, it’s a dish that will leave you craving more.