213kcal
3g
8g
2g
3g
9g
30g
110mg
- 190g / 7oz grated Cheddar
- 500g / 17.6oz Gnocchi
- 400ml / 14oz fl full-fat Milk
- 1 low-salt Chicken or vegetable stock cube
- 260g / 9oz cut into florets Cauliflower
- 1 heaped tsp Cornflour
- to taste freshly ground Black pepper
1. Preheat the oven to 220°C fan (240°C/475°F).
2. Measure 400ml/14oz full-fat Milk into a microwaveable jug, crumble in 1 low-salt Chicken or vegetable stock cube, add 260g/9oz Cauliflower and freshly ground Black pepper. Microwave on high for 5 minutes.
3. Add 1 heaped tsp Cornflour and blend until smooth. Stir in two-thirds of 190g/7oz grated Cheddar, then pour into a large ovenproof baking dish.
4. Tip 500g/17.6oz Gnocchi into the sauce, stir well, then top with remaining Cheddar and freshly ground Black pepper.
5. Bake for 20 minutes until bubbling and golden.
20% of RDI
76% of RDI
8% of RDI
1% of RDI
1% of RDI
76% of RDI
20% of RDI
To serve to children under 18 months, cut each gnocchi into quarters or blend the gnocchi into the sauce once baked. Any leftovers will keep for 2 days in the fridge or 2 months in the freezer. Add a splash of milk before reheating until hot.
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