Crispy gnocchi traybake with leeks & broccoli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 broccoli (about 350g), florets cut into bite-sized pieces and stalks cut into 1cm chunks
- 2 leeks, finely sliced (about 350g)
- 1⁄2 - 1 tsp chilli flakes (optional)
- 2 tbsp olive oil
- 400g fresh gnocchi
- 3 garlic cloves, finely sliced
- 1 lemon, zested and cut into wedges
- 50g mature cheddar, grated
- small handful of parsley, finely chopped
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Tip the broccoli florets and stalks into a 20 x 30cm roasting tin along with the leeks, chilli flakes (if using), half the olive oil and 3 tbsp water. Season well and toss to combine. Roast for 20 mins until the broccoli is almost tender.
- STEP 2
Combine the gnocchi with the garlic, remaining oil and the lemon zest, then tip into the roasting tin, stir and sprinkle over the cheese. Cook for 20-25 mins more, or until the gnocchi and cheese are golden. Sprinkle over the parsley and serve with the lemon wedges on the side.
