Cauliflower, Kale & Sweet Potato Gnocchi Bake

1 head fresh cauliflower, cut into smallish florets
1-2 large sweet potato(es), cut into small cubes
2 tablespoons olive oil
sea salt & fresh ground black pepper
2 tablespoons of unsalted butter (use olive oil for dairy free)
2 tablespoons plain (all-purpose) flour (use 1 tablespoon each rice flour and cornflour/cornstarch for gluten free)
500 ml (2 cups) full-fat milk (use oat milk, oat cream, or unsweetened almond milk, for dairy free)
2 teaspoons Dijon mustard
125 g Stilton or other blue cheese, crumbled
500g gnocchi 
1/2 large (500g/1lb) bag fresh kale, stalks removed and leaves torn into small pieces

Preheat the oven to 220C/gas 7. Lay the cauliflower and sweet potato out on a large baking tray or roasting dish and drizzle with the olive oil. Sprinkle generously with sea salt & black pepper. Roast in the oven for 20-30 minutes, until the sweet potato is soft and the cauliflower is golden and softened.

To make the white sauce: Heat the butter in a large saucepan over medium heat until melted, then whisking in the flour. Cook out the flour for 30 seconds, then very slowly start drizzling in the milk, whisking constantly, until all the milk is incorporated and the whole thing is smooth. Stir through the mustard and blue cheese.

Cook the gnocchi in boiling water for 1 minute, until just starting to pop up to the surface, then drain and pour into a large ovenproof casserole dish. Stir through the roasted vegetables and kale, then the white sauce. Top with Parmesan or breadcrumbs, if you like, then bake in the oven for 15 minutes before serving with a side salad, if you like.

addsomeveg.com