Preheat the oven to 437 °F. Finely chop the garlic and onion, cut the leek into thin strips, and rinse and drain the chickpeas. Separate the cauliflower into florets and cut the red peppers into quarters.

Spread the red peppers out on a baking sheet and drizzle with olive oil. Grill the peppers in the oven for 20 minutes.

Remove the peppers from the oven and peel off the skins. Reduce the oven temperature to 356 °F.

Cook the cauliflower in lightly salted water until al dente. Reserve some of the cooking liquid and drain the rest.

Heat a splash of the olive oil in a pot and sauté the garlic and onion until translucent. Transfer to a tall bowl along with the grilled peppers, part of the cauliflower, and part of the grated Emmental cheese. Add a little of the cooking liquid and blend until smooth. Season with dried oregano, dried basil, pepper, and salt.

Bring a pot of salted water to a boil and cook the gnocchi according to the package instructions until done.

Heat a splash of the olive oil in the same pan and sauté the leek until soft. Season with pepper and salt.

Mix the gnocchi in a baking dish with the rest of the cauliflower, the chickpeas, the leek, and a splash of olive oil. Season with pepper and salt, and spoon the pepper sauce over the top.

Sprinkle with the rest of the grated Emmental cheese and place the baking dish in the oven until the cheese has melted. Enjoy!