Mushroom and Brocolli Gnocchi Bake

Mushroom and Brocolli Gnocchi Bake (2)

I haven’t had gnocchi for what feels like years. It’s probably only a matter of weeks, but when you’ve got a gnocchi addiction it can really mess up your sense of time. So, I had to remedy this today and made this simple yet delicious gnocchi bake.

I adore tenderstem brocolli and was delighted when I found a pack on offer (I know, I’m really sad). Although normal brocolli is great too, tenderstem is perfect for a week night meal because it cooks so quickly. You can throw it into any dish (within reason) without needing to pre-cook it.

Mushrooms and bacon are classic pairings for brocolli, so they go wonderfully together in this dish. The deep, earthy flavours compliment the gnocchi beautifully. I topped my bake with a little sprinkling of Cheshire cheese – this is a hard, mild, crumbly cheese (if you can’t get Cheshire cheese then any cheese which fits this description will do the job) which just adds another level of taste, plus if a dish doesn’t have cheese it’s not worth having!

Putting the bake under the grill for a few minutes adds a lovely additional extra texture. You have to give this one a go!

This will serve 4 and takes 30 minutes.

Mushroom and Brocolli Gnocchi Bake (3)

Mushroom and Brocolli Gnocchi Bake

200g smoked bacon lardons

300g chestnut mushrooms

200g tenderstem brocolli

1 small glass white wine

200g half fat creme fraiche

500g gnocchi

50g cheshire cheese

1. Preheat your grill to max.

2. Brown the lardons in a frying pan over a high heat. Add the sliced mushrooms and chopped brocolli – cook for 5-7 minutes, stirring now and again, until the mushrooms have reduced in size a little.

3. Add the wine – let it bubble down a little, then add the creme fraiche, gnocchi and 100ml water. Bring to a simmer and cook until the gnocchi is squidgy to the touch.

4. Season with salt and pepper, pour into an oven proof dish and evenly crumble over the Cheshire cheese. Cook under the grill until the cheese is melted and starting to bubble. Enjoy!

Mushroom and Brocolli Gnocchi Bake (1)

Green Goddess Gnocchi

We had a big weekend; so much so that even yesterday was a pizza night. So tonight our bodies are crying out for vitamins.

I went shopping at lunchtime and came across some beautiful looking spinach gnocchi (just like normal gnocchi, but with spinach added) and decided this would do. The gnocchi works well to warm us up after walking home in the horrid weather, and spinach is always good for you.

I added lots of green veg – peas, courgette and asparagus. You could also add extra spinach, if you like.

You could make this with normal gnocchi if you can’t find (or don’t have the inclination to make) spinach gnocchi; it just won’t look as bright and green!

This takes no longer than 20 minutes to make, and will serve at least 4.

Green Goddess Gnocchi

1 tbsp olive oil

1 onion

150g pesto (either homemade or shopbought)

500g spinach gnocchi

300g asparagus

100g peas

200g courgettes

Pine nuts and parmesan, to serve (optional)

1. Chop the onion and add to a large saute pan with the olive oil. Cook over a medium heat for about 5 minutes, until softened.

2. Pour 300ml water and the pesto into the pan and stir well; bring to the boil.

3. Tip in the gnocchi and the chopped asparagus; add a little more water if the gnocchi isn’t quite covered.

4. Add the peas and courgette (I shaved mine lengthways with a potato peeler) and simmer for 5 minutes, until the gnocchi is soft. Season if necessary with salt and black pepper.

5. To serve, top with the shaved parmesan and a sprinkling of pine nuts.

Prosciutto, Pea and Spring Onion Gnocchi

Anyone who reads this regularly will know that I love gnocchi – particularly when it’s in a lovely, warming, soupy dish. So this recipe should come as no surprise!

Gnocchi is as versatile as pasta, in that it works extremely well with a huge range of different flavour combinations. Once you can make the sauce base for this recipe (which is easy as pie – just wine, water and creme fraiche) you can jazz it up with all sorts of flavours – you could add pesto and shredded chicken, you could swap the white wine for red wine and add sliced beef and mushrooms, use your imagination!

This particular recipe is ready in 15 minutes flat and will serve 4.

Prosciutto, Pea and Spring Onion Gnocchi

5 slices of prosciutto – buy the best you can afford

6 spring onions

1 glass white wine

200ml water

500g gnocchi

400g frozen peas

300ml creme fraiche

Lemon zest

1. Finely slice the prosciutto and put in a large saute pan over a medium heat. Allow to crisp up, then add the sliced spring onions and cook for 30 seconds.

2. Tip in the wine and water, bring to the boil and then add the gnocchi and peas. Simmer until the gnocchi is soft and the peas are cooked through.

3. Stir in the creme fraiche and lemon zest (about 1/4 of a lemon will be plenty), then bring back to the boil. Season with salt and pepper, and you’re done!

Courgette and Goats Cheese Gnocchi

I promise you will love this recipe! It’s dead easy, takes 10 minutes to make and is full of bright, summery flavours.

I’ve used courgette again, as it’s in season still, and paired it with gnocchi to make a surprisingly light but filling dish.

Please give this one a go – it’s perfect for knocking together when you haven’t much time but still want something tasty, healthy and nourishing.

This will serve 3-4.

Courgette and Goats Cheese Gnocchi

1 tbsp olive oil

1 red onion

2 courgettes

2 cloves garlic

1 small glass white wine

500g gnocchi

Juice of half a lemon

25g goats cheese

1. Thinly slice the red onion and add to a high-sided saute pan with the olive oil. Sizzle over a medium heat for 2-3 minutes.

2. Grate the courgettes and add them to the pan, along with the crushed garlic. Tip in the wine and simmer down for 1 minute.

3. Add 400ml water; bring to a boil and add the gnocchi, lemon juice and salt and pepper. Cook for a further 3-4 minutes (until the gnocchi is soft to the touch).

4. To serve, crumble over the goats cheese and enjoy!

Rocket and Watercress Gnocchi

Perfect for Monday night, this is a super healthy dish to make up for all of the excesses of the weekend. It’s also ready in less than 10 minutes – bonus!

The sauce contains both rocket and watercress, which are packed full of vitamin C. Watercress is so healthy that Hippocrates chose the spot for the first ever hospital (we visited the ruins on our honeymoon in Kos) next to a river so that there would be a ready supply of it.

This recipe also has gnocchi, wine and lashings of parmesan – so it’s not completely angelic, but it is dead tasty!

Rocket and Watercress Gnocchi

2 tbsps olive oil

1 onion

1 red chilli

2 cloves garlic

1 glass white wine

1 glass water

500g gnocchi

150g rocket leaves

150g watercress leaves

Large handful basil leaves

Parmesan, to serve

1. Chop the onion, garlic and chilli and pop into a high rimmed saucepan with the olive oil. Sizzle for 2 minutes until the onion has started to soften.

2. Tip in the wine and water, bring to a simmer and add the gnocchi.

3. Cook for 3-4 minutes until the gnocchi is almost done (press a piece with your finger – if it’s soft and pillowy it’s perfect).

4. Add the rocket, watercress and basil and allow to wilt, then turn off the heat.

5. Serve under a mountain of grated parmesan!

Broccoli and Stilton Gnocchi Bake

This is the king of comfort food, and if you are a big fan of brocolli and stilton soup then you will naturally love this, it has those big bold flavours. However, it has plenty of texture too so if you fancy those flavours but more of a satisfying meal, then this is for you.

It’s so easy to make and you can do it in one pot if you have one which transfers nicely from hob to oven.

This will serve 5, can be made in 30 minutes and freezes/reheats the next day extremely well!

You can easily make it veggie by leaving out the pancetta too.

Broccoli and Stilton Gnocchi Bake

1 onion

200g smoked pancetta

300g tenderstem broccoli

300ml creme fraiche

300ml water

1 tbsp chopped fresh thyme

500g gnocchi

150g stilton or other blue cheese

20g parmesan

1. Chop the onion and put in a large pan with the chopped pancetta. Cook on the hob on a medium heat until the pancetta has started to crisp.

2. Cut the broccoli into bitesize pieces. Add to your pan and cook for about 5 minutes.

3. Stir in the creme fraiche, water and thyme and bring to a simmer.

4. Put the uncooked gnocchi into a deep oven proof dish. Cut the stilton into 1cm squares and layer on top – spread it out as evenly as you can.

5. Pour over your broccoli and pancetta sauce, spread around with a wooden spoon until even.

6. Grate the parmesan over the top, then put into the oven at about 160 degrees for 20 minutes, or until bubbling, thickened and golden brown on top.

Creamy Chorizo and Pea Gnocchi

This is another firm favourite in our house; mainly because it is so fast to make and because no one could turn down smoky, salty chorizo mixed with soft pillows of gnocchi.

You could, of course, use your own homemade gnocchi if you have the time to make it, but I find fresh shop bought gnocchi fine.

You could also substitute different vegetables, but the texture of peas works so well with chewy chorizo and melt-in-the-mouth gnocchi.

This will serve 4 easily, and is ready in 15 minutes.

Creamy Chorizo and Pea Gnocchi

250g chorizo sausage

1 onion

25ml sherry

500ml chicken stock

500g fresh gnocchi

400g frozen peas

30ml double cream

25g fresh chives

1. Slice the chorizo and put in a high-sided saute pan on a high heat. Allow to crisp, then add the chopped onion.

2. Sizzle for 30 seconds then add the sherry. Allow to bubble down, and then add the chicken stock.

3. Bring to the boil and add the gnocchi and peas. Simmer for 4-5 minutes, until the gnocchi is cooked through (you know it’s cooked when it’s squidgy to the touch).

4. Stir in the double cream and chopped chives, then season.