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'Marry me' gnocchi

One ‘Marry me’ gnocchi & camembert bake

'Marry me' gnocchi

Name: 'Marry me' gnocchi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 1 tbsp olive oil plus extra for drizzling; 2 shallots finely chopped; 2 garlic cloves crushed; pinch of chilli flakes; 3-4 thyme sprigs leaves picked; 2 tbsp sundried tomato purée; 150ml cream or 100g mascarpone; 25g parmesan or vegetarian alternative, grated; 500g gnocchi; 1 camembert (about 250g; ensure vegetarian, if needed); 6 sage leaves

Cassie Best

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Serves 3

Easy

Prep: 10 mins

Cook: 25 mins

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus extra for drizzling
2 shallots

finely chopped
2 garlic cloves

crushed
pinch of chilli flakes
3-4 thyme sprigs

leaves picked
2 tbsp sundried tomato purée
150ml cream

or 100g mascarpone
25g parmesan

or vegetarian alternative, grated
500g gnocchi
1 camembert

(about 250g; ensure vegetarian, if needed)
6 sage leaves

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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.

Recipe from Good Food magazine, December 2025

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