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Crispy gnocchi, broccoli and cheese bake recipe

8 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

Ingredients

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
2455kj
584kcal 29%
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

Method

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.
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.
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.

See more Vegetarian recipes