Gnocchi bake recipe
One-pan gnocchi bake A gnocchi bake is a super comforting and easy one-pan family dinner. A bit like a pasta bake just using a bag of gnocchi and some veggies straight out of the freezer. The great thing about only using one pan is you hardly have to wash up! Each serving provides 405 kcal, 19g protein, 22g carbohydrates (of which 9g sugars), 26g fat (of which 14.5g saturates), 5g fibre and 1.1g salt. 25g/1oz butter1 tbsp olive oil1 onion, finely sliced2 tbsp plain flour400ml/14fl oz milk, full-fat or semi-skimmed1 tsp mustard, Dijon or English150g/5½oz mature cheddar, coarsely grated500g/1lb 2oz shop-bought gnocchi200g/7oz frozen broccoli florets100g/3½ oz frozen peas12 cherry tomatoes, halvedsalt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 1 onion, finely sliced 2 tbsp plain flour 400ml/14fl oz milk, full-fat or semi-skimmed 1 tsp mustard, Dijon or English 150g/5½oz mature cheddar, coarsely grated 500g/1lb 2oz shop-bought gnocchi 200g/7oz frozen broccoli florets 100g/3½ oz frozen peas 12 cherry tomatoes, halved salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened. Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper.Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring.Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened. Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened. Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper. Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper. Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring. Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring. Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve. Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve. Recipe tips You can use almost any frozen veg in this dish. Sweetcorn, green beans or carrots. Choose your family's favourites.