This Cheesy Baked Gnocchi recipe is a complete meal, all cooked in one pan. Just what we love. (In fact, I’ve written a whole book of One Pot Recipes – I love them that much!) Here’s how this one works: ➡️ Roast the veggies ➡️ Add gnocchi and roast a bit more ➡️ Pour over instant sauce and bake Boom! That’s it. This is so adaptable. Swap out the broccoli for something else, add in some meat or other protein if you fancy. But either way, don’t forget the cheese.
Why You’ll Love this Gnocchi Pasta Bake
⭐️ A veggie, creamy treat ⭐️ Hands-off and quick ⭐️ Vegetables yes, but also… cheeeeesy! They’re a Italian soft, dumpling-style pasta that’s made with a dough that usually includes potato, semolina or plain wheat flour, and egg. They work really well with plenty of sauce, and you can cook it separately or, like this recipe, you can throw it in with the sauce to cook. In testing this recipe, we started off with a cream based sauce but felt that it was a little heavy and rich for a mid week dinner. So in our later tests, and this version, we used an instant white sauce cheat type method which I’ve used in a few recipes elsewhere and absolutely love. The mustard, garlic powder and plenty of Parmesan add flavour and the gnocchi roasts just enough to have a little bite and texture. You may need a splash of water or an ice cube to loosen up the sauce a bit when reheating. In the freezer Gnocchi is always at its best when cooked and eaten immediately and can be a bit stodgy and mushy once defrosted. That said, I’d rather eat it like this than waste it, perhaps for a lunch, but ideally, eat leftovers from the fridge. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
