Brussel sprout, gnocchi & gruyere gratin

I always think of gratins as being the ultimate comfort food, and I love that they’re adaptable to the seasons. You could use par-boiled sliced potato in place of the gnocchi here but I think the gnocchi offers a really great texture and a really satisfying chewiness. Brussel sprout recipes can be quite unvaried but this is probably my favourite brussel sprout recipe I’ve created so far!

I love gruyere with this but you could easily switch this for a nice, sharp cheddar.

Ingredients (serves 2):

• 250g brussel sprouts

• 1/2 medium cauliflower cut into florets

• 250ml milk

• 100g grated gruyere

• 1tsp dijon mustard

• salt to taste

• 500g gnocchi

• 2tbsp butter

• 1tbsp flour

Method:

1. Preheat the oven to 200c

2. Steam the cauliflower and brussels for around 5 minutes

3. While the veg is cooking, heat the butter in a saucepan and once melted, add the flour and whisk until it’s a smooth paste. Add the milk slowly and continue to whisk until thick and smooth. Add in 50g of the cheese.

4. Boil the gnocchi in salted water for a couple of minutes, or until the gnocchi floats to the surface.

5. Add the veg, sauce and gnocchi together and place into a shallow baking dish. Scatter over the remaining gruyere and bake for around 15 minutes.

Do you have a favourite brussel sprout recipe? I’m always looking to expand my sprout repertoire!