Baked gnocchi with peas and broad beans recipe

18 ratings Rate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 374 calories / serving
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Dive into this creamy, cheesy bake packed with pillowy soft gnocchi, vibrant peas, broad beans and asparagus, and plenty of punchy, aromatic herbs. A comforting vegetarian recipe that can be whipped up in under 30 minutes – what more could you want!

  1. Preheat the grill to high. Cook the gnocchi in a pan of boiling, salted water following the packet instructions. Drain with a slotted spoon; transfer to a baking dish. Reserve the cooking water.
  2. Add the peas, beans and asparagus to the water. Bring to the boil and cook for 3 mins, or until just tender. Drain and refresh under cold water.
  3. Meanwhile, combine the crème fraîche, herbs, lemon zest and juice in a bowl; season.
  4. Add the veg to the gnocchi, then stir in the crème fraîche mixture. Scatter over the mozzarella and hard cheese. Grill for 3-4 mins, until bubbling and golden. Serve immediately.

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  • Ingredients

  • 250g gnocchi
  • 75g frozen peas
  • 100g frozen broad beans
  • 125g pack asparagus tips, cut into 3cm pieces
  • 200g half-fat crème fraîche
  • handful fresh basil, leaves chopped
  • handful fresh mint, leaves chopped
  • ½ lemon, zested and squeezed
  • 1 mozzarella ball, drained and torn
  • 1 tbsp vegetarian hard cheese or Parmesan, finely grated
  • Energy 1560kj 374kcal 19%
  • Fat 22g 31%
  • Saturates 14g 72%
  • Sugars 4g 5%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 25.2g Protein 19.2g Fibre 3.4g


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