Creamy Cauliflower & Parmesan Gnocchi
with Herbs & Chilli Flakes
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
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!