Gnocchi Bake with Cheddar and Broccoli
Gnocchi Bake with Cheddar and Broccoli



  • 1 tbsp olive oil
  • 500g gnocchi
  • ½ broccoli, cut into small florets
  • ½ cabbage, sliced
  • 300g peas
  • 25g flour
  • 400ml milk
  • 1 lemon, zest only
  • 90g pesto
  • 150g mature cheddar, grated
  • Fry the gnocchi in the oil for 8 mins until golden and crisp, then remove from the heat and set aside. Meanwhile, cook the broccoli and cabbage for 5 mins in boiling salted water, then add the peas and cook for 2 mins more. Drain well.
  • Preheat the grill. Whisk the flour with a splash of milk until smooth, then add the remaining milk and stir well. Pour into a shallow casserole dish or ovenproof frying pan, and cook on a medium heat for 5 mins - stirring constantly - until thick and glossy. Stir in the lemon zest, ⅔ of the cheese and the pesto, along with lots of black pepper. Mix for 1 min to melt the cheese, then stir in the fried gnocchi and vegetables. Scatter with the remaining cheese and grill for 5 mins, or until golden, bubbling and irresistible.
30 mins
4 serving

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