Cauliflower & Gnocchi Mac N Cheese
Ingredients
1 medium head cauliflower, broken into florets (about 3 cups, 450g)
16 ounces (460g) mini gnocchi
1 tablespoon butter
1 tablespoon minced garlic
1 tablespoon all-purpose flour
1 1/2 cups (350 ml) 2% milk
6 ounces (168g) cheddar cheese, shredded
Salt and pepper, to taste
1/4 cup (40g) panko breadcrumbs
Directions
Preheat oven to 350°F (177°C)..
Bring a large pot of salted water to a boil, add cauliflower, then gnocchi. Cook until gnocchi float to the top.
Drain cauliflower and gnocchi in a colander, and rinse with cold water. Set aside.
In a small saucepan set over medium heat, melt butter and stir in garlic. Cook until aromatic.
Whisk in flour, then slowly whisk in the milk. Bring sauce to a low boil to thicken.
Stir in cheddar cheese until melted, remove from heat and season with salt and pepper to taste.
Place gnocchi and cauliflower in a baking dish, and coat with cheese mixture.
Top with breadcrumbs, and drizzle or mist with olive oil or cooking spray.
Bake 20 minutes, or until mac and cheese is bubbly and topping is browned.
Serves: 6 | Serving Size: 1/6 recipe
Nutrition (per serving): Calories: 287; Total Fat: 11g; Saturated Fat: 7g; Monounsaturated Fat: 1g; Cholesterol: 35mg; Sodium: 474mg; Carbohydrate: 33g; Dietary Fiber: 2g; Sugar: 5g; Protein: 12g
Nutrition Bonus: Potassium: 99mg; Iron: 3%; Vitamin A: 10%; Vitamin C: 101%; Calcium: 31%