Chilli Cheese and Greens Gnocchi Bake
By OcadoLife
Published on 16 May 2024
Switch up your usual pasta bake with this creamy vegetarian Chilli Cheese and Greens
Gnocchi Bake from food stylist and writer Sophie Austen-Smith, which uses a grater to help
speed up the prep. “This is a deliciously indulgent midweek supper which the whole family
will love and which won’t break the budget. The final sprinkle of chilli adds freshness and
heat – although you might want to go easy or leave it out if cooking for kids.”Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 4 tbsp olive oil
- 1 large courgette (approx. 250g), coarsely grated
- 1 broccoli head (approx. 350g), cut into bite-sized florets and stalk coarsely grated
- 2 green chillies (approx.), chopped
- 3 tbsp plain flour
- 450ml semi-skimmed milk
- 125g extra-mature cheddar, grated
- 500g gnocchi
Method
Step 1
Heat 1 tbsp oil in a large pan over a high heat. Add the grated courgette and broccoli stalk; fry for 2-3 mins until softened. Add the broccoli florets and half the chopped chilli; fry for 1 min more. Remove the veg from the pan and set aside.Step 2
Add the remaining 3 tbsp oil to the pan with the flour and whisk with a balloon whisk until smooth. Gradually add the milk, whisking until smooth after each addition. Once all the milk has been added, bring to the boil; simmer for 5 mins, whisking constantly. Remove from the heat; whisk in 100g cheese, then stir through the veg; season.Step 3
Cook the gnocchi as per the pack instructions; drain. Tip into the pan and stir until fully coated in the sauce.Step 4
Preheat the grill to medium. Sprinkle the remaining 25g cheese over the gnocchi and grill for 5 mins, until golden and bubbling.Step 5
Scatter the remaining chopped chilli over the gnocchi just before serving. Leftovers will keep covered and chilled for up to 2 days. Gently reheat in the oven until piping hot.