BAKED CHEESY GNOCCHI WITH KALE & BRUSSELS SPROUTS

Compulsory Christmas overeating is just around the corner, so I have been trying to rustle up comforting yet veg packed food in the run up to the big day.

Yes, there is some cheese involved in the making of this dish, but also a ton of kale and Brussels sprouts that are combined with some gnocchi and a quickly whipped up béchamel before being baked in the oven to get you a delicious, warming gratin that is perfect as a veggie friendly main on a cold December evening!

SERVES 2 

INGREDIENTS

• 400g Brussels sprouts 
• 1 bunch of kale (chopped)
• 1 leek (sliced)
• 500g gnocchi
•  cloves garlic (minced or grated)
• 2 tbsp flour
• 2 tbsp oil
• 600ml milk
• Parmesan
• A few sprigs fresh thyme 
• Pinch of nutmeg
• Salt and pepper


METHOD

• Prep the veggies: 
Heat a large pan over medium heat. 
• Add a splash of olive oil and the Brussels sprouts, cooking for ~10 minutes until 80% done. 
• Add a splash of water to help them steam, then set aside in a bowl.

• Toss the kale into the same pan with a little water, steam for a few minutes, and add to the bowl with the sprouts.
• Wipe out the pan, add more olive oil, and cook the gnocchi until golden and crispy on all sides. 
• Add to the bowl with the veggies.
• Make the béchamel:
In a large pot, sauté the leeks in olive oil with a pinch of salt until soft. 
• Stir in the garlic and thyme, cooking for another minute. 
• Sprinkle in the flour and cook for 2–3 minutes, then slowly whisk in the milk. 
• Let simmer until thickened. Finish with a generous handful of Parmesan, a pinch of nutmeg, lemon zest, salt and pepper.
• Assemble and bake:
 Combine the Brussels sprouts, kale, and gnocchi with the béchamel, then pour into an ovenproof dish. 
• Top with grated cheese and bake at 180°C for 25–30 minutes.

• Let the dish cool for about 5 minutes and then TUCK IN!

CAULIFLOWER, MUSHROOM & WALNUT 'BOLOGNESE'

I have tried my fair share of vegetarian takes on the ultimate comfort that is a spaghetti bolognese and none had come even close to the meaty original. That all changed with this outstanding cauliflower, mushroom and walnut 'bolognese'!

Yes, without a food processor there is quite a lot of chopping today (which I find quite therapeutic anyways) but the end result is really, really worth it. The sauce is rich, comforting and in terms of flavour literally like a proper bolognese sauce, just without a single animal harmed. 

This will win over even the most ardent carnivore and I will for sure be adding this to the regular recipe repertoire.

INGREDIENTS

• 2 Sticks Celery
• 150g Walnuts
• 4 Sprigs Thyme
• 2 tbsp Miso Paste
• 450g Chestnut Mushrooms
• 1 Cauliflower
• 1 Onion
• 500g Pappardelle
• 5 tbsp Tomato Purée
• 4 Garlic Cloves
• 70g Parmesan
• 6 tbsp Olive Oil
• 600ml Water
• 5 tbsp Single Cream

METHOD

• Heat oven to 230°C. 
• Grab your food processor if you have one – it will be your best friend here! 
• If you don't, no panic. 
• Simply finely chopping will do the job. 
• It will slightly increase your prep time but I promise, it’s worth it.
• Add the mushrooms to the processor and pulse until coarse. 
• Break the cauliflower into florets and, working in batches, repeat the process until the cauliflower starts to resemble grains of rice. 
• Add cauliflower and mushrooms to 2 lined baking trays and drizzle with most of the olive oil. 
• Season with salt and lots of pepper, then roast for 20 mins. 
• Add the walnuts, give it a good mix, and cook for 15 more, flipping the trays to make sure it's all golden. You want everything to be golden and starting to catch - then it’s done.
• Blitz celery, onion and garlic in the processor, no need to clean it out. 
• Heat the remaining oil over a medium heat and cook it all in a pan for 10 mins along with the thyme. 
• Add tomato purée and miso, and cook for 2 mins, then add the cauliflower, mushrooms, and walnuts and water. 
• Simmer for 20 mins until thickened.
• Then mix through the cream.
• Get your salted pasta water on to boil, then add in the pasta, cooking to package instructions. 
• Grate your parmesan. 
• Add the Parmesan to the ragù and transfer the pasta directly from its pot along with a good slosh of pasta water. 
• Mix vigorously to emulsify until it's really glossy. 
• Garnish with more thyme and a little more Parm if you like and ENJOY!