Cauliflower Gnocchi Mac and Cheese

Cauliflower Gnocchi

• 1 batch of Cauliflower Gnocchi recipe OR 2 cups (500g) gnocchi

Mac & Cheese Sauce

• ½ cup soy milk
• 120g potatoes
• 80 g carrots
• ½ c cashews, soaked (65g)
• 2 garlic cloves
• ½ tsp mustard Dijon
• 1 tsp miso paste
• 1 tbsp lemon juice
• 3-4 tbsp nutritional yeast (depending on how cheesy you like it)
• ½ tsp onion powder
• ½ tsp paprika
• 1 tsp salt

Garnish

• Vegan Parmesan
• Red pepper flakes
• Scallions
• Parsley
• Pepper

For the Cauliflower Gnocchi

1. 1

   TO BOIL: Bring a pot of salted water to a boil. Add cauliflower gnocchi and cook until they start to float (around 4 minutes), then remove them with a slotted spoon.

2. 2

   TO AIR FRY: Line the bottom of your air fryer basket with parchment paper and then add cauliflower gnocchi. Air fry at 400F for 8 minutes and then shake the basket to flip the gnocchi and air fry for another 8-9 minutes, until golden brown and crispy. Optional: spray with a bit of oil before putting in the air fryer for extra crunchiness.

3. 3

   TO BAKE: Pre-heat oven to 400F. Line a baking sheet with parchment paper and add on the gnocchi. Bake for 15 minutes. Then flip the gnocchi and bake for another 10-15 minutes, until golden brown and crispy. Optional: spray with oil before putting in oven.

For the Mac and Cheese Sauce

1. 4

   While the gnocchi is cooking, blend all the ingredients together in a high speed blender until smooth and creamy. Scrape down the sides as needed.

2. 5

   In a large pot or bowl, combine the cooked gnocchi and Mac and Cheese sauce until each piece of coated. Serve immediately and garnish with red pepper flakes, vegan parmesan, vegan shredded cheese, scallions and/or parsley!

3. 6

   To take it to the next level, transfer the Gnocchi Mac and Cheese into a casserole dish pan and top with vegan cheese, panko and/or bread crumbs. Bake for 20-25 minutes at 375F until the top is golden brown.

4. 7

   Store any leftover in the fridge for up to 1 day if the gnocchi and cheese sauce is already mixed together. The gnocchi and cheese sauce keeps for longer (2-3 days in the fridge, 3 months in the freezer) if kept separate.