Vegan Cauliflower 'Cheesy' Gnocchi Gratin with a Crispy Crumb and Pea & Lemon Salad

Serving size

1 person 2 people 4 people

Ingredients

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

Typical values	per 100g	per portion
Energy	97Kcal	456Kcal
	405kJ	1908kJ
Fat	2.7g	13g
of which saturates	0.4g	1.9g
Carbohydrates	16g	75g
of which sugars	1.3g	6.0g
Protein	3.0g	14g
Salt	0.33g	1.6g
Fibre	2.1g	9.7g

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Vegan Prep in 10 New 6 plants Low sat fat Family-friendly

Vegan Cauliflower 'Cheesy' Gnocchi Gratin with a Crispy Crumb and Pea & Lemon Salad

Name: Vegan Cauliflower 'Cheesy' Gnocchi Gratin with a Crispy Crumb and Pea & Lemon Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 600g potato gnocchi; 1 head of broccoli; 1 cauliflower; 150g peas; 30g yellow pea crumb; 2 tbsp nutritional yeast; 200ml cashew cream; 1 unwaxed lemon; 1 tbsp Dijon mustard; 4 tbsp cornflour; 40g mixed salad leaves

Prep time: 10 mins

Total time: 30 mins

Cuisine: British

Food group: Vegan

Cooking Instructions

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.

Before you start

Boil a half full kettle
Pull out a large baking dish, a small sauce pan, a medium bowl, a sieve and a measuring jug

Prep the veg and start bakin'

Remove the leaves and cut the cauliflower and broccoli into small florets, then roughly cut into small 3cm pieces
Halve the lemon
Add the gnocchi and veg to the large baking dish, drizzle with 1 tbsp oil. Season with salt and pepper then place in the oven for 8-10 minutes, until the veg is tender and the gnocchi is golden

Make the sauce

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.
After 10 minutes add the 'cheesy' sauce to the baking tray. Stir well then sprinkle over the pea crumb, drizzle with 2 tsp oil. Season with salt and pepper. Return to the oven for 15 minutes until the sauce is bubbling and the crumb is golden

Make the pea & lemon salad

Add the peas to the saucepan with a splash of water and 1 tsp oil. 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 (or serve separately on the side). Add a squeeze of lemon (to taste) and 2 tsp oil. Season with salt and pepper

Plate up

Allow the gnochhi bake to cool for 2 mins before serving onto plates. Serve the salad (and peas separately) alongside, with the remaining lemon, cut into wedges