Jalapeño gnocchi ’n’ cheese

Name: Jalapeño gnocchi ’n’ cheese
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 whole cauliflower cut into small florets, leaves roughly chopped; 2 tbsp olive oil; 1 bunch salad onions, roughly chopped; 1 L whole milk; 65 g unsalted butter; 65 plain flour; 50 ml double cream; 1 tsp English mustard; 160 g Parmigiano Reggiano, grated; 125 g Vadasz Jalapeño Relish; 500 g packs Essential Gnocchi; 80 g Waitrose Grated Mozzarella; 80 g fresh breadcrumbs

Macaroni cheese never goes out of fashion – but a smart twist is always welcome. Pillowy gnocchi, mellow cauliower and a spicy chilli relish combine to delicious effect in this dig-in supper.

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Serves8
CourseMain meal
Prepare25 mins
Cook45 mins
Total time1 hr 10 mins

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1 whole cauliflower cut into small florets, leaves roughly chopped
2 tbsp olive oil
1 bunch salad onions, roughly chopped
1 L whole milk
65g unsalted butter
65 plain flour
50ml double cream
1 tsp English mustard
160g Parmigiano Reggiano, grated
125g Vadasz Jalapeño Relish
2 x 500g packs Essential Gnocchi
80g Waitrose Grated Mozzarella
80g fresh breadcrumbs

Preheat the oven to 200ºC, gas mark 6. On a large baking tray, toss the cauliflower florets and leaves in 1 tbsp oil; season. Roast for 15 minutes, add the salad onions, then roast for a further 5 minutes, until the cauliflower is tender and lightly charred.
Meanwhile, warm the milk in a saucepan over a medium heat until just steaming; take off the heat. In a large saucepan, melt the butter over a medium heat. Whisk in the flour and cook for 2 minutes. Gradually pour in the milk, whisking continuously until the milk is incorporated. Simmer the sauce for 5 minutes, then whisk in the cream, mustard, 140g grated Parmigiano Reggiano and ½ of the jalapeño relish; season.
Bring a large pan of salted water to the boil. Add the gnocchi and cook for 2 minutes, then drain. Tip into a deep baking dish (about 20x30cm). Toss through the cauliflower and salad onions, scatter over ½ of the mozzarella, then pour over the warm sauce. In a bowl, mix the breadcrumbs with the remaining 1 tbsp olive oil. Scatter the remaining mozzarella, the breadcrumbs and the remaining 20g Parmigiano Reggiano over the gnocchi. Dot with the remaining relish. Bake for 15-20 minutes, until golden. For a dark golden top, heat the grill to high and grill for a few minutes to finish, if liked.

Typical values per serving when made using specific products in recipe