Baked Cheese and Vegetable Gnocchi
We’ve used skimmed milk in our cheese sauce to keep it light.
We’ve used skimmed milk in our cheese sauce to keep it light.
PREPARATION TIME: 5 MINUTES COOKING TIME: 15 MINUTES SERVES 4
Q EASY
40g(1Vtoz) butter
40g (1Vtoz) plain flour
500ml (18fl oz) skimmed milk, heated
75g (3oz) Parmesan, grated
1 x 500g pack gnocchi
200g (7oz) cauliflower, divided into small florets
250g (9oz) spinach
4 tomatoes, sliced
50g (2oz) Cheddar, grated
1 Preheat the oven to 200 C, 180 ะก fan. 400 F, gas 6. In a pan, melt the butter, add the flour and pour in the hot milk. Whisk to combine, add the Parmesan and simmer until thick. Keep warm.
2 Bring a saucepan of water to the boil, add the gnocchi and cauliflower and cook for 1 to 2 minutes, until the gnocchi rises to the surface, then drain. Steam the spinach for 2 to 3 minutes.
3 In a gratin dish, combine half the cooked gnocchi, cauliflower, spinach and cheese sauce. Layer half the tomatoes on top, then combine the rest of the ingredients, finishing with a layer of tomatoes. Scatter over the Cheddar, season with black pepper and bake for
10 minutes, until golden and bubbling.
Per serving: 518 calories, 20g fat (12g saturated), 61g carbohydrate
