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Cauliflower Bake With Gnocchi And Mozzarella

By: Ramona Cuisine from www.ramonascuisine.com
Updated March 15, 2021
Cauliflower Bake With Gnocchi And Mozzarella
Cauliflower Bake With Gnocchi And Mozzarella

"We love cauliflower and baked it’s probably the best choice when it comes to cooking cauliflower. It contains cheese yet the calories are low. This cauliflower bake with gnocchi and mozzarella cheese makes a delicious family meal with plenty of fantastic nutrition and flavours. Get the kids to gobble some veggies, they will just love this dish! It almost tastes like pizza. There is something quite special about this gnocchi and mozzarella bake already and that gets topped by the baked cauliflower. Mmmm, a delicious combination indeed! All in all a great family gnocchi dish, easy to put together. Just set it up and then let the oven do the rest of the work! "

NotesIt is quick, it is healthy and it definitely makes a perfect family meal whether thats a lunch or a dinner or a work packed lunch. Perfect for a picnic or a potluck too. Hopefully we will be allowed garden parties soon too! Oh, I so miss a party and gathering with friends and family.

Serves4

Preparation Time10 min

Cooking Time20 min

Cooking MethodOven

Ingredients

  • 1 small cauliflower head and leaves
  • 350 g gnocchi (12.4 oz)
  • 3 small onions I used 1 shallot 1 red and 1 brown
  • 5 tbsp tomato sauce
  • 140 g mozzarella cheese (5oz) I used a hard one
  • 2 peppers I used red and yellow
  • 3 cloves garlic
  • 200 g spring greens (7oz) collard or kale
  • 1 tbsp olive oil
  • 2-3 tbsp spring onion /scallions or fresh herbs to garnish
  1. Start with some prepping. Wash the cauliflower and break into little florets. Wash the peppers and cut these into strips. Peel and wash the onions. Set aside

  2. Preheat the oven at 190°C/375°F if fan assisted or 200°C /400°F if not.

  3. Place the skillet on medium fire with one tablespoon of olive oil. Add the roughly chopped onions and the crushed and chopped garlic. Add the gnocchi and cook for 3 minutes stirring occasionally until the onion has become translucent and the gnocchi become slightly golden brown.

  4. Add the cauliflower florets and the strips of pepper. Cook for extra 2-3 minutes tossing or stirring occasionally.

  5. Add the 5 generous tablespoons of tomato sauce mixed with the Italian herbs scattered around without stirring or mixing the tomato sauce in. Leave this as dollops or little peaks scattered around the dish.

  6. Place a few cubes or a generous pinch of grated mozzarella over each tomato sauce peak. I have used cubed hard mozzarella but a grated one will work as beautifully.

  7. Place in the oven and bake at 190°C/375°F for 15-20min or until you are happy with the colours and how the cheese has melted/browned. Serve while nice and hot.

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