Cauliflower & Cheese Gnocchi with Crispy Rosemary

Serves 4

500g fresh baby gnocchi

1.5 kg cauliflower, trimmed and cut into florets 1 onion, quartered

1 sprig bay leaves

¾ cup single cream

100g soft goat's curd

2 tbsp extra- virgin olive oil

2 garlic cloves, thinly sliced

4 sprigs rosemary

Preheat oven to 220°C (200°C fan forced). Bring a medium saucepan of salted water to the boil. Add the gnocchi, cook for 1 minute. Remove with a slotted spoon, refresh under cold water. Place the cauliflower, onion and bay leaves into the same pan and cook for 10 minutes, or until tender. Drain, discard the bay leaves, and reserve half the cauliflower florets. Return the onion and the other half of the cauliflower florets ( you will need 800g cauliflower) to the pan with the cream and goat's curd, and season with salt and pepper. Then, using a hand stick blender, blend until smooth. Set aside, keep warm.

Heat half the oil in a large, non- stick frying pan over high heat. Add the garlic and rosemary and cook for 30 seconds, or until golden and crisp. Carefully remove with a slotted spoon and set aside. Divide gnocchi and cauliflower between 4 x 1½- cup capacity ovenproof dishes. Top with cauliflower sauce and drizzle with the remaining oil. Place on a baking tray and cook for 15 minutes, or until golden. Serve topped with crispy garlic and rosemary. Sprinkle with pepper to serve.