Cauliflower, Cheese and Leek Gnocchi Gratin (v)

This such a decadent dish combining some of my favourite things – perfect on its own, with a bitter green salad or alongside slow-roasted lamb.

2 tablespoons butter

2 medium leeks, trimmed, sliced into 1cm rounds

1 small cauliflower, tough stem trimmed, cut into large bite-sized florets

sea salt and ground pepper ½ cup white wine ¼ cup cream

500 grams purchased potato gnocchi

few sprigs fresh thyme, to garnish 2 tablespoons butter 3 tablespoons plain flour 1½ cups milk good grating fresh nutmeg

75 grams gruyère or aged cheddar cheese, grated 120 grams stale ciabatta or sourdough

75 grams gruyère cheese or aged cheddar, grated