The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g cashew nuts (Nuts)
-
600g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 head of broccoli
- 1 cauliflower
- 150g peas
-
30g yellow pea crumb(yellow pea whole grain flour (100%))
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 unwaxed lemon
-
1 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 tbsp cornflour
- 40g mixed salad leaves
Allergens
Contains:
Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 440Kcal |
| 391kJ | 1843kJ | |
| Fat | 2.1g | 10.0g |
| of which saturates | 0.4g | 1.7g |
| Carbohydrates | 16g | 76g |
| of which sugars | 1.3g | 6.3g |
| Protein | 3.2g | 15g |
| Salt | 0.33g | 1.6g |
| Fibre | 2.1g | 9.9g |
Vegan
New
7 plants
Low sat fat
Family-friendly
Vegan Cauliflower 'Cheesy' Gnocchi with a Crispy Crumb, Zesty Pea Salad
This vegan take on a crowd-pleasing cauliflower cheese will go down a treat with the whole family. Starring pillowy gnocchi for added comfort, you'll bake together with delicate cauliflower and nutty broccoli, alongside swirls of a decadent cashew 'cheesy' sauce. Top with a crispy crumb and bake until golden. Serve alongside a zesty pea salad, for a splash of colour. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large baking dish, a small saucepan, a medium bowl & a measuring jug
Prep the veg & start baking
- Remove the leaves from the cauliflower, then cut into small florets, along with the broccoli, then roughly cut into small 3cm chunks. Halve the lemon
- Add the gnocchi and veg to the large baking dish, drizzle with 1/2 tsp olive oil. Season with salt and pepper. Bake for 8-10 mins, until the veg is tender and the gnocchi is golden
Make the sauce & assemble
- Dissolve half the cornflour in the measuring jug with 100ml cold water. Stir in the mustard, nutritional yeast, cashew cream and 250ml boiling water. Season with a pinch of salt and pepper
- Roughly chop the cashew nuts
- After 10 mins, add the sauce to the baking dish. Stir well, then sprinkle over the pea crumb and cashew nuts, drizzle with 1/2 tsp olive oil and season with salt and pepper. Return to the oven for 15 mins, until the sauce is bubbling and the crumb is golden
Make the zesty pea salad
- Add the peas to the small saucepan with a splash of water. Warm over a medium heat for 2 mins until tender. Season with salt and pepper
- Add the salad leaves to the medium bowl. Toss in the peas (kid friendly tip: serve the peas separately on the side). Add a squeeze of lemon (or to taste). Season with salt and pepper
Plate up
- Allow the cauliflower gnocchi bake to cool for 2 mins, before serving onto plates. Serve the salad alongside, with the remaining lemon, cut into wedges
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