Main: Gnocchi mac and cheese
Serves 2
200g broccoli, cut into florets
2 tsp olive oil
30g butter
2 garlic cloves, crushed
2 sprigs fresh thyme, leaves picked
30g panko breadcrumbs
400g potato gnocchi
1 tbsp plain flour
200ml whole milk
½ tsp mustard powder
30g grated Red Leicester
40g mature Cheddar, grated
1. Preheat the oven gas 4, 180°C, fan 160°C. Toss the broccoli florets with 1 tsp oil, season with pepper and spread out on a baking tray. Roast for 15-20 mins, turning once, until crisp and browned at the edges.
2. Meanwhile, make the mac and cheese topping, heat 15g butter and the remaining oil in a large frying pan. Add the garlic, thyme and breadcrumbs and cook, stirring, for 3-4 mins until golden and crisp.
3. Meanwhile, bring a pan of water to the boil and cook the gnocchi for 1-2 mins, until floating. Drain.
4. Make the cheese sauce. Make a roux by melting the remaining butter in a saucepan. Add the flour and cook over medium heat, stirring, for 2-3 mins until. Slowly pour in the milk, stirring until smooth.
5. Bring the sauce to a simmer and cook for 2 mins. Add the mustard powder, black pepper and the cheeses, stirring until melted.
6. Add the gnocchi to the sauce and stir to coat. Tip into a baking dish, cover with the breadcrumbs and bake for 15 mins, until dark golden and bubbling. Serve with the roasted broccoli.