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.