Cauliflower, Cheese and Leek Gnocchi Gratin

Updated at: Mon, 03 Jun 2024 02:10:47 GMT

Step 1

Heat the butter in a large, heavy-based pot, add the leeks and cauliflower and season well. Cook, covered for 15 minutes. Add the wine and cream and cook a further 8 minutes, uncovered. You want the cauliflower to still have a little bite, not totally soft.

Step 2

Sauce: Melt the butter in a small saucepan over a medium heat. Add the flour and whisk to form a thick paste. Add half the milk, continuing to whisk. Add the remaining milk and the nutmeg and season well with salt and pepper. Continue to whisk over the heat until the sauce is thick and smooth. Stir through half of the gruyère or cheddar until smooth. Add the sauce to the cauliflower and leeks and gently combine.

Step 3

Whiz the bread in a food processor with the remaining grated cheese. Preheat the oven to 200˚C and cook the potato gnocchi in boiling water according to the packet instructions.

Step 4

Add the gnocchi to the cauliflower mixture and pour into a deep 23cm round baking dish (or equivalent), cover with cheesy breadcrumbs and bake for 15–20 minutes until golden and bubbling.

Step 5

Serve sprinkled with sea salt and freshly ground black pepper and a few sprigs of thyme, on it's own, with a bitter green salad, or alongside slow–roasted lamb.

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