- 1 cauliflower
- 1 onion
- 2 garlic cloves
- 2 tbsp plain flour
- 500ml full cream milk
- ½ x 200g Perl Las blue cheese
- 100g spring greens
- 400g gnocchi
- Sea salt
- Freshly ground pepper
- 1 tbsp + 1 tsp olive oil
- Medium pan
- Large ovenproof pan
- 1.
Warm your oven to 200C/Fan 180C/Gas 6. Trim the base off the cauliflower and cut it into small florets. Dice the stalk into rough 1cm pieces. Fill a medium pan with boiling water and pop it onto the hob. Whent he water is boiling, add the cauliflower and simmer for 5-6 mins, till just tender. Drain the cauliflower well and set aside.
- 2.
Meanwhile, peel and finely chop the onion. Peel and thinly slice the garlic cloves. Pour 1 tbsp oil into a large ovenproof pan (no ovenproof pan? see our tip below) and warm to a medium heat. Slide in the onion and garlic, and sprinkle with a good pinch of salt and pepper. Fry for 5 mins, till the onion starts to soften.
- 3.
While the onion is cooking, strip the spring green leaves away from any tough stalks, Thinly slice the leaves.
- 4.
When the onion has softened, add 2 tbsp flour to the pan and stir well. Continue to cook for 1 min. Pour in around 100ml of the milk. Cook and stir to combine the milk, flour and onions. Repeat, steadily adding splashes of milk and beating to combine. When all the milk has been added, crumble in the blue cheese and stir in the chopped spring greens. Bring the sauce to a simmer, then add the gnocchi and cooked cauliflower to the pan. Fold everything together, then level the top with the back of a spoon till even. Sprinkle over a little pepper and slide the pan into the oven. Bake for 20 mins, till golden and bubbling.
- 5.
When the cauliflower gnocchi cheese is ready, divide it between plates and serve.
- Tip
Can't Take the Heat?
If you don't have a large ovenproof pan, when you get to step 3 and have stirred through the gnocchi and cauliflower, scoop everything into a casserole or ovenproof dish. Level the top off with a spoon and bake for 20 mins.