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Baked gnocchi with peas and broad beans recipe
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Dive into this creamy, cheesy bake packed with pillowy soft gnocchi, vibrant peas, broad beans and asparagus, and plenty of punchy, aromatic herbs. A comforting vegetarian recipe that can be whipped up in under 30 minutes – what more could you want! See method
Ingredients
- 250g gnocchi
- 75g frozen peas
- 100g frozen broad beans
- 125g pack asparagus tips, cut into 3cm pieces
- 200g half-fat crème fraîche
- handful fresh basil, leaves chopped
- handful fresh mint, leaves chopped
- ½ lemon, zested and squeezed
- 1 mozzarella ball, drained and torn
- 1 tbsp vegetarian hard cheese or Parmesan, finely grated
Each serving contains
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Energy
1560kj
374kcal
19%
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Fat
22g
31%
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Saturates
14g
72%
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Sugars
4g
5%
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Salt
1.5g
25%
of the reference intake
Carbohydrate 25.2g
Protein 19.2g
Fibre 3.4g
Method
- Preheat the grill to high. Cook the gnocchi in a pan of boiling, salted water following the packet instructions. Drain with a slotted spoon; transfer to a baking dish. Reserve the cooking water.
- Add the peas, beans and asparagus to the water. Bring to the boil and cook for 3 mins, or until just tender. Drain and refresh under cold water.
- Meanwhile, combine the crème fraîche, herbs, lemon zest and juice in a bowl; season.
- Add the veg to the gnocchi, then stir in the crème fraîche mixture. Scatter over the mozzarella and hard cheese. Grill for 3-4 mins, until bubbling and golden. Serve immediately.
See more Vegetarian recipes