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Jamie's Brussels sprouts and blue cheese gnocchi bake recipe

Jamie's Brussels sprouts and blue cheese gnocchi bake recipe

3 ratings

Jamie says: "This rich, indulgent bake is a quick and easy one-pan way to dress up a pack of shop-bought gnocchi and a bag of sprouts. You could make this throughout the festive season, but it would be extra-useful during the in-between days, to use up those Christmas leftovers." See method

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 627 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 4 leeks
  • 400g Brussels sprouts
  • olive oil
  • 2 heaped tbsp plain flour
  • 1 tbsp English mustard
  • 1.2 ltrs milk
  • 100g blue cheese
  • 500g pack gnocchi​
  • 100g rosemary focaccia

Each serving contains

  • Energy

    2625kj
    627kcal
    31%
  • Fat

    21g 30%
  • Saturates

    10g 52%
  • Sugars

    19g 21%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 82.9g Protein 27.6g Fibre 3.3g

Method

Jamie BB headshot 155x255

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Wash and fi nely slice the leeks, and trim and fi nely slice the sprouts, then place in a large, lidded casserole pan on a medium heat with 1 tbsp olive oil. Cover and cook for 10 mins, or until soft, stirring occasionally.
  2. Stir in the flour and mustard, followed slowly by the milk, then simmer for 5 mins or until thickened, stirring constantly. Crumble in the blue cheese, then stir in the gnocchi.
  3. Tear the rosemary focaccia into a food processor, blitz into breadcrumbs, then sprinkle over the top.
  4. Bake for 20 mins or until golden and bubbling. Delicious served with a crisp green salad and dollop of cranberry sauce.

Tip: Not a fan of blue cheese? Swap for any cheeseboard leftovers.

See more Jamie Oliver recipes

Freezing and defrosting disclaimer

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read out article Love Your Freezer

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