Cauliflower Cheese Gnocchi
2-3
30 minutes
This creamy Italian‑inspired onion orzotto by Emily on Toast swaps rice for orzo and is topped with a golden, garlicky pangrattato. Slow‑cooked caramelised onions, lemon zest and Mellow Yellow cold pressed rapeseed oil create rich, vibrant flavour. Deliziosa!
Make it dairy-free: use a dairy-free melting cheese (or omit it)
Make it vegan: Switch the mozzarella for vegan cheese.
Method
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1
Add the cauliflower and garlic cloves to your air fryer basket/ roasting tin. Drizzle over a couple of tablespoons of Mellow Yellow oil and season with a pinch of salt. Mix well and cook for 15 minutes until cooked through and golden brown (shaking half way through).
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2
When the cauliflower is almost done, cook the gnocchi according to packet instructions and drain.
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3
Preheat your grill (or leave the oven on at its highest setting).
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4
Add half the roasted cauliflower to a food processor with most of the cheese and milk. Pick out the garlic cloves and remove the skin. Add the cloves, plus 2 tbsp of oil and some salt and pepper. Blend until smooth.
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5
In a casserole dish, add the cooked gnocchi, remaining cauliflower and leaves, then pour in the sauce. Mix well, top with the remaining cheese and finish under the grill or oven for 10 minutes until golden brown and bubbling.
Ingredients
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1 small-medium cauliflower, cut into pieces, larger florets halved
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4 tbsp cold pressed rapeseed oil
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3-4 garlic cloves (whole and unpeeled)
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400g gnocchi
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100g mature cheddar cheese, grated
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25ml milk
