Creamy Cauliflower & Parmesan Gnocchi
with Herbs & Chilli Flakes
- Gluten
- Sulphites
- Milk
- Soy
- May contain traces of allergens
Gnocchi is going to knock your socks off with it’s creamy cauliflower sauce. It will dazzle with fragrant thyme and let's include that lovely Parmesan cheesiness everyone loves in a pasta. Gnocchi is unstoppable tonight, best to get eating before it’s all gone! *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 portion
cauliflower
½
Onion
2 clove
garlic
½ bag
thyme
1 packet
gnocchi
(Contains: Gluten, Sulphites; May be present: Soy)
1 sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains: Milk; )
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 bag
baby spinach leaves
pinch
chilli flakes
Not included in your delivery
olive oil
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, thinly slice onion (see ingredients). Finely chop garlic. Pick the herbs (see ingredients).
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, pan-fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-5 minutes. • Add garlic, herbs, garlic & herb seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add cream (see ingredients), vegetable stock powder, cooked gnocchi and the water, and stir until thickened, 1-2 minutes. • Remove pan from heat, then add grated Parmesan cheese, roasted cauliflower and salad leaves and stir until wilted.
• Divide creamy cauliflower and Parmesan gnocchi between bowls. Garnish with a pinch of chilli flakes (if using). Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed this creamy, rich dish, though some found it a bit bland and suggested blending half the cauliflower into the sauce for more flavour.
- Ease of prep: Several reviewers successfully adapted the recipe when gnocchi was substituted, showing its flexibility with different pasta types.
- Suggestions: Use all the cream for a richer sauce, omitting the water; consider blending half the cauliflower to enhance the sauce's flavour and texture.
- Next-day meals: The dish keeps well, with some enjoying it cold for lunch the next day.
