Gnocchi, gnocchi. Who’s there? Your dinner!
What’s the best weekday dinner after a day of hussling? The quick and easy kind. The kind that is not a ready made meal, but only takes you about as long to prepare as ripping a pre-packed dish open. Girl, I got your back. This cauliflower and gnocchi casserole only takes 5 minutes of your time and from then on it essentially continues to prepare itself while baking in the oven. This is what I call a winner.
While the gnocchi ensure that no one feels hungry 30 minutes after dinner, the main act of this dish might actually be cauliflower. Cauliflower has recently been labeled a “superfood” as it is high in fiber as well as vitamins B and C. So while it looks pretty unimpressive and bland, it is actually full of healthy stuff. If you wanna gnocchi yourself out completely, make this cauliflower and gnocchi casserole dish even more cauliflower-y by using cauliflower gnocchis from Target instead of the standard potato version.
At a glance
- Servings: 4
- Calories per serving: 495 kcal
- Preparation time: 5 min
- Oven time: 25 min
- Start to finish: 30 min
- 17.6 ounces (500 grams) of fresh potato gnocchi
- 17.6 ounces (500 grams) of cauliflower florets
- 3.5 ounces (100 ml) of heavy cream
- 3.5 ounces (100 ml) of veggie broth
- 3.5 ounces (100 grams) of cream cheese
- 6 ounces (170 grams) of grated sharp cheddar
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of ground garlic
- Salt and pepper to taste
How to prepare cauliflower and gnocchi casserole
Place the gnocchi and cauliflower in a casserole dish. Then mix the heavy cream, veggie broth, cream cheese, nutmeg, garlic, salt and pepper in a bowl and pour it over the gnocchi and cauliflower. Drizzle the cheddar on top and bake everything in the oven at 400 degrees Fahrenheit/200 degrees Celsius für 25 minutes.