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Cheesy Gnocchi Traybake
Gnocchi may well be the most comforting thing you can eat. This cheesy, rich, oozy recipe will really hit the spot! Absolutely perfect for a cold evening in.
Did this recipe gnocchi your socks off? Let us know in the comments!
Before you start
Preheat the oven to 200ºC
Ingredients
- 40g dairy free butter
- 40g plain flour
- 600ml dairy free milk
- 2 bay leaves
- 2 tsp english mustard
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast
- 100g dairy free cream cheese
- 60g dairy free cheddar
- 50g dairy free mozzarella
- 100g cherry tomatoes
- Small handful basil leaves
- Salt and pepper
- 400g gnocchi
- 80 sourdough bread
- 4 sprigs fresh thyme
Method
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1.
To make the sauce - a large saucepan melt the butter on a medium heat. Once completely melted, add in the flour and stir continually until well combined and darkened slightly. Slowly start adding the milk a bit at a time with the bay leaves, stirring continually. Repeat until the sauce has reached a thick rich consistency, you may not need all the milk. Stir through the mustard, paprika and nutritional yeast. Season.
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2.
To make the bake - once the sauce is silky and thick, add in the cream cheese and gnocchi and stir, making sure the gnocchi is well coated in the sauce. Add in the grated cheese, turn the heat down low and let this simmer for about 5-10 minutes stirring every minute or so, until the cheese is melted and the gnocchi has softened. Stir through the cherry tomatoes and discard the bay leaves. Pour the mix into a suitable size ovenproof dish.
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3.
To cook - in a food processor, blitz the breadcrumbs and picked thyme leaves. Sprinkle evenly over the top of the bake with a little extra mozzarella and the basil leaves. Drizzle with a little olive oil and then put in the oven for 12-15 minutes or until golden and oozy.
