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!
Servings
Ingredients
For the recipe
<item-todo-done>2 tsp English mustard<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>40g plant-based butter<item-todo-done><item-todo-done>600ml plant-based milk<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 nutritional yeast optional<item-todo-done><item-todo-done>100g plant-based cream cheese<item-todo-done><item-todo-done>60g plant-based cheddar<item-todo-done><item-todo-done>50g plant-based mozzarella<item-todo-done><item-todo-done>100g cherry tomatoes<item-todo-done><item-todo-done>400g gnocchi<item-todo-done><item-todo-done> basil leaves<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>80g sourdough<item-todo-done><item-todo-done>4 sprigs fresh thyme<item-todo-done><item-todo-done>40g plain flour<item-todo-done>
Ingredients
For the recipe
<item-todo-done>4 tsp English mustard<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>80g plant-based butter<item-todo-done><item-todo-done>1200ml plant-based milk<item-todo-done><item-todo-done>4 bay leaves<item-todo-done><item-todo-done>2 nutritional yeast optional<item-todo-done><item-todo-done>200g plant-based cream cheese<item-todo-done><item-todo-done>120g plant-based cheddar<item-todo-done><item-todo-done>100g plant-based mozzarella<item-todo-done><item-todo-done>200g cherry tomatoes<item-todo-done><item-todo-done>800g gnocchi<item-todo-done><item-todo-done> basil leaves<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>160g sourdough<item-todo-done><item-todo-done>8 sprigs fresh thyme<item-todo-done><item-todo-done>80g plain flour<item-todo-done>
Before you start
Preheat the oven to 180°C | Frying pan | Food processor | Ovenproof dish
To make the sauce
- Put 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 and season
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
- Grate the cheese and then add in, 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
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