Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
'Marry me' gnocchi
Serves 3
Easy
Prep:
Cook:
Indulge in this rich, cheesy bake – it's just the thing for chilly days when you don’t want to leave the house. Serve with a fresh green salad
Skip to ingredients
- 1 tbsp olive oilplus extra for drizzling
- 2 shallotsfinely chopped
- 2 garlic clovescrushed
- pinch of chilli flakes
- 3-4 thyme sprigsleaves picked
- 2 tbsp sundried tomato purée
- 150ml creamor 100g mascarpone
- 25g parmesanor vegetarian alternative, grated
- 500g gnocchi
- 1 camembert(about 250g; ensure vegetarian, if needed)
- 6 sage leaves
Nutrition: Per serving
- kcal710
- fat45g
- saturates24g
- carbs48g
- sugars4g
- fibre5g
- protein25g
- salt2.23g
Method
step 1
Heat the oil in an ovenproof skillet or frying pan over a low-medium heat and cook the shallots for 5-8 mins until softened.
step 2
Stir in the garlic, chilli flakes and thyme, cook for a minute, then add the tomato purée, cream and half the parmesan. Season.
step 3
Meanwhile, cook the gnocchi in a pan of boiling water following pack instructions, then drain, reserving a mugful of the cooking water. Add the gnocchi to the sauce along with a splash of the reserved cooking water to loosen, if needed. Heat the grill to high.
step 4
Slice the camembert and arrange the slices over the gnocchi. Rub each sage leaf with a little olive oil, then arrange these on top of the cheese. Grill for 4-5 mins until golden and bubbling. Season with freshly ground black pepper, then serve.
