Try this creamy spinach and gnocchi bake
We’ve never met a gnocchi dish we didn’t like and this one, loaded with green winter veg and cheese, is no exception.
Ingredients:
- 2 T olive oil
- Butter 50 g
- Baby leeks 100 g, sliced
- Garlic 3 cloves, chopped
- 1 cup cream
- Fresh thyme 5 g
- Sea salt and freshly ground black pepper, to taste
- Woolworths Chopped Swiss Chard 400 g
- Woolworths Fresh Gnocchi 2 x 400 g packets, cooked
- Woolworths Podded Broad Beans 110 g
- Woolworths Fresh Shelled Edamame Beans 110 g
- Woolworths Hand-shelled Peas 200 g
- Chevin or mozzarella 100 g
- Crème fraîche 250 g
- Parmesan, grated, for serving
- Lemon juice, for serving
- Chilli oil, for serving
Method:
- Heat the olive oil and butter in a large pan and soften the leeks and garlic for 5 minutes over a low heat.
- Add the cream, thyme and seasoning, then simmer for 5 minutes until slightly thickened.
- Finely chop the Swiss chard and stir into the cream just before you’re ready to eat. Let the leaves wilt into the cream until tender.
- Add the cooked gnocchi and heat through. Top with the broad beans, edamame beans and peas, and dot with the goat’s cheese or mozzarella and crème Crème fraîche.
- Bake at 200° C for 10–15 minutes until golden and bubbling. Serve hot out of the pan with a squeeze of lemon juice and a drizzle of chilli oil. (Recipe by Hannah Lewry, for TASTE magazine)
(Serves 4)
Need a quick fix?