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Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

Cook the cauliflower gnocchi according to package directions, typically pan-frying until golden and slightly crispy. This usually takes about 5-7 minutes. Set aside.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.

Remove the saucepan from the heat. Stir in the shredded Unexpected Cheddar cheese, 1/2 cup of grated Parmesan cheese, garlic powder, onion powder, Dijon mustard, salt, and black pepper until the cheeses are fully melted and the sauce is smooth and creamy.

Add the cooked cauliflower gnocchi to the cheese sauce and stir gently to coat all the gnocchi evenly.

Pour the gnocchi mixture into the prepared baking dish and spread it into an even layer.

In a small bowl, combine the panko breadcrumbs, 1 tablespoon of melted unsalted butter, and 2 tablespoons of grated Parmesan cheese. Sprinkle this mixture evenly over the top of the gnocchi bake.

Bake for 15-20 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.

Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped parsley.


Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

Cook the cauliflower gnocchi according to package directions, typically pan-frying until golden and slightly crispy. This usually takes about 5-7 minutes. Set aside.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.

Remove the saucepan from the heat. Stir in the shredded Unexpected Cheddar cheese, 1/2 cup of grated Parmesan cheese, garlic powder, onion powder, Dijon mustard, salt, and black pepper until the cheeses are fully melted and the sauce is smooth and creamy.

Add the cooked cauliflower gnocchi to the cheese sauce and stir gently to coat all the gnocchi evenly.

Pour the gnocchi mixture into the prepared baking dish and spread it into an even layer.

In a small bowl, combine the panko breadcrumbs, 1 tablespoon of melted unsalted butter, and 2 tablespoons of grated Parmesan cheese. Sprinkle this mixture evenly over the top of the gnocchi bake.

Bake for 15-20 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.

Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped parsley.
