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Crispy gnocchi, broccoli and cheese bake recipe

Crispy gnocchi, broccoli and cheese bake recipe

55 ratings

This gnocchi dish ticks all the boxes - it's brimming with veg in a creamy, cheesy sauce and it takes just 30 minutes to bring together. Winner! See method

  • Serves 4
  • Takes 30 mins
  • 584 calories / serving
  • Healthy
  • Vegetarian


  • 1 tbsp olive oil
  • 500g pack gnocchi​
  • ½ head of broccoli, cut into florets
  • ½ sweetheart cabbage, sliced
  • 300g frozen peas
  • 25g plain flour​
  • 400ml skimmed milk
  • 1 lemon, zested 
  • 90g Free From green pesto
  • 100g grated lighter Cheddar
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    19g 28%
  • Saturates

    6g 28%
  • Sugars

    14g 16%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 73.7g Protein 23.9g Fibre 10.7g


  1. Heat the oil in a large frying pan over a medium-high heat. Add the gnocchi and fry for 6-8 mins, stirring regularly, until golden brown and crisp. Remove from the heat. 
  2. Meanwhile, cook the broccoli and cabbage for 5 mins in a pan of simmering water, then add the peas and cook for another 2 mins. Drain well. 
  3. Heat the grill to high. Whisk the flour with a splash of the milk in a jug until smooth, add the remaining milk, then pour into a flameproof, shallow casserole dish or ovenproof, deep frying pan. Cook over a medium heat for 5-6 mins, stirring constantly, until thick enough to coat the back of a spoon (it will thicken more as the cheese is added). Stir in the lemon zest, pesto and 75g cheese. Mix for 1 min to melt the cheese, then stir in the blanched veg and gnocchi to coat; season. Scatter over the remaining cheese and grill for 5 mins until golden and bubbling.

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