Cheesy Gnocchi Traybake
- Simple
- 0:25 m
- 15 ingredients
Gnocchi may well be the most comforting thing you can eat. This cheesy, rich, oozy recipe will really hit the spot! Absolutely perfect for a cold evening in. Did this recipe gnocchi your socks-off? Let us know in the comments!
Serves: 4
Ingredients
For the recipe
- 2 tsp English mustard
- 1 tsp smoked paprika
- 40g plant-based butter
- 600ml plant-based milk
- 2 bay leaves
- 1 nutritional yeast optional
- 100g plant-based cream cheese
- 60g plant-based cheddar
- 50g plant-based mozzarella
- 100g cherry tomatoes
- 400g gnocchi
- basil leaves
- Salt & pepper to taste
- 80g sourdough
- 4 sprigs fresh thyme
- 40g plain flour
Before you start
Preheat the oven to 180°C | Frying pan | Food processor | Ovenproof dish
Step 1
To make the sauce
- Put a large saucepan melt the butter on a medium heat
- Once completely melted, add in the flour and stir continually until well combined and darkened slightly
- Slowly start adding the milk a bit at a time with the bay leaves, stirring continually
- Repeat until the sauce has reached a thick rich consistency, you may not need all the milk
- Stir through the mustard, paprika and nutritional yeast and season
Ingredients
- 2 tsp English mustard
- 1 tsp smoked paprika
- 40g plant-based butter
- 600ml plant-based milk
- 2 bay leaves
- 1 nutritional yeast optional
Step 2
To make the bake
- Once the sauce is silky and thick, add in the cream cheese and gnocchi and stir, making sure the gnocchi is well coated in the sauce
- Grate the cheese and then add in, turn the heat down low and let this simmer for about 5-10 minutes stirring every minute or so, until the cheese is melted and the gnocchi has softened
- Stir through the cherry tomatoes and discard the bay leaves
- Pour the mix into a suitable size ovenproof dish
Ingredients
- 100g plant-based cream cheese
- 60g plant-based cheddar
- 50g plant-based mozzarella
- 100g cherry tomatoes
- 400g gnocchi
- Salt & pepper to taste
Step 3
To cook
- In a food processor, blitz the breadcrumbs and picked thyme leaves
- Sprinkle evenly over the top of the bake with a little extra mozzarella and the basil leaves
- Drizzle with a little olive oil and then put in the oven for 12-15 minutes or until golden and oozy
Ingredients
- basil leaves
- 80g sourdough
- 4 sprigs fresh thyme