Creamy Cauliflower & Parmesan Gnocchi

Name: Creamy Cauliflower & Parmesan Gnocchi with Herbs & Chilli Flakes
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 portion cauliflower; ½ Onion; 2 clove garlic; ½ bag thyme; 1 packet gnocchi; 1 sachet Garlic & Herb Seasoning; ½ packet cream; 1 sachet vegetable stock powder; ½ cup water; 1 packet Grated Parmesan Cheese; 1 bag baby spinach leaves; pinch chilli flakes

with Herbs & Chilli Flakes

4.0(43)

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Calories

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Protein

26g protein

Total

30 minutes

Difficulty

Medium

Veggie

Climate Superstar

Allergens:

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!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 portion

cauliflower

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

Energy (kJ)4036 kJ

Fat50 g

of which saturates32.1 g

Carbohydrate100.9 g

of which sugars12.7 g

Protein26 g

Sodium2478 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• 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.