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Baked gnocchi with peas and broad beans recipe

Baked gnocchi with peas and broad beans recipe

85 ratings

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! See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 374 calories / serving
  • Vegetarian


  • 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

Each serving contains

  • Energy

  • 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


  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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