Like au gratin potatoes but BETTER because in this version you get creamy pillowy pockets of gnocchi. I also love that the gnocchi is just dumped in there from frozen, no prep involved.
This one dish meal makes for a tasty creamy cheesy side dish the whole family will love. And the best part? It's made from cauliflower!
This recipe pairs perfectly with our recipe for crispy chicken thighs and a simple vegetable. Try it and let us know what you think!
Cauliflower Gnocchi Au Gratin
4 Servings | Cook time: 55 minutes
Notes: The cauliflower gnocchi version of scalloped potatoes. I love this because it’s one dish, cooks from frozen and the gnocchi makes for pillowy pockets of cheesy creamy goodness!
2 10 oz packages frozen cauliflower gnocchi
1/2 onion, diced (100g)
2 cups unsweetened original almond milk (or milk of preference)
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tbsp butter
1/4 tsp salt
1/2 tsp pepper
1/2 cup shredded Colby jack or cheddar cheese
Preheat the oven to 350F.
Melt butter in a cast iron or oven safe pan over medium heat. Add onions and spices to the pan and cook for 1-2 minutes.
Add cauliflower gnocchi to the pan (still frozen), toss to coat and spread evenly throughout the pan (You want a pan that’s large enough so the gnocchi is about 1.5-2 deep. Remove from heat.
Sprinkle cheese evenly across the top.
Place the dish in the oven, uncovered, and bake for about 50 minutes or until the cheese is brown and melted and the sauce has thickened and reduced by about half.
Serve alongside your favorite protein and vegetable. I served this with some crispy chicken thighs and roasted asparagus.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.