Cauliflower, Leek & Gnocchi Gratin

Cauliflower, leek and gnocchi gratin is an exclusive recipe from my book, ‘In Season: Autumn’. It was the most popular recipe and one of my absolute favourites, so I have decided to exclusively share it here. Leeks and cauliflower are still in season, so it’s the perfect time to indulge. A perfect meal for a cold, winter day. When I first started to get feedback on this recipe, someone called it ‘a hug in a bowl’, what an accolade. Feel like I should stamp it on the image itself. If you make it in an oven proof pan, it’s a two pan dish. Yet another bonus when we are all tired and fed up. Lockdown 3.0 really is hitting differently isn’t it?. I really hope that you enjoy it as much as I loved creating it. In fact I might just make it for dinner.

Cauliflower, Leek & Gnocchi Gratin

Serves: 2

Prep time: 10-15 mins

Cook time: 35-40 mins

Ingredients

  • 2 leeks, chopped into rounds

  • 400g cauliflower, cut into small florets

  • 3 garlic cloves, minced

  • 4 tbsp butter

  • 1 tbsp flour

  • 125ml white wine or water

  • 500g gnocchi

  • Half tsp thyme

  • 60ml heavy cream

  • 375ml milk

  • 50g mozzarella

  • 50g parmesan

  • 50g mild cheddar

  • Salt & Pepper

  • 1/4 tsp fresh or ground nutmeg

Directions

  1. Cut the leeks into thin rounds (a few cm thick), break your cauliflower into small florets. Add 2 tbsp butter to a large shallow pan (that has a lid). Once hot, add cauliflower, leek and minced garlic. Stir to coat, season with salt and pepper and place on the lid. Cook for 12-15 minutes, stirring once. You want it to sweat down a bit.

  2. After 15 minutes, add the cream, gnocchi and wine (or water). Leave whilst you make your sauce.

  3. In a separate pan add the other 2 tbsp butter. Once melted, add the flour and whisk until you get a paste. SLowly add the milk, whisking constantly until all of it is incorporated. Cook for a few more minutes until the sauce begins to thicken. Add half of your cheese mix (75g) along with the nutmeg. Stir to combine.

  4. Add the cheese sauce to the cauliflower pan and stir to combine. If your saucepan isn’t ovenproof, pour into a shallow oven-proof dish. Mix the breadcrumbs with the remaining 75g of cheese and sprinkle over the top. Bake for 20 minutes.

Gemma MorsonPOPULAR