Leek-y Gnocchi Traybake

• porce: 2

Ingredience

250 g Gnocchi

150 g Tenderstem Broccoli

250 g Leeks

2 Garlic Cloves

Sumac (Optional)

Lemon

1 tsp Dijon Mustard

75 g Crème Fraîche

100 ml Vegetable Stock

½ tsp Fennel Seed

15 g Parmesan

12½ g Fresh Parsley

Olive Oil

Flaky Sea Salt

Black Pepper

Pokyny

Step 1.

Preheat the oven to 180°C fan.

Step 2.

Prep the veg. Trim and discard the tough outer layer of the leeks, then cut them into 3cm chunks. Halve the Tenderstem broccoli. Peel and finely slice the garlic. Grate the Parmesan and set aside.

Step 3.

Make the dressing. In a small bowl, mix the crème fraîche and Dijon mustard with a good pinch of salt and pepper. Set aside.

Step 4.

Tip the leeks into a large roasting tray, drizzle with olive oil, scatter over the fennel seeds, and season well. Toss to coat and roast for 10 minutes.

Step 5.

Meanwhile, pour boiling water over the gnocchi in a large bowl. Leave to sit for 1 minute, then drain well.

Step 6.

Add the blanched gnocchi, sliced garlic, and Tenderstem to the tray. Pour over the vegetable stock, toss everything together, then sprinkle over the grated Parmesan. Return to the oven for 15–25 minutes, or until golden and tender.

Step 7.

Once out of the oven, stir through the crème fraîche and mustard mix until glossy and creamy.

Step 8.

Pick and roughly chop the parsley, then scatter it over the tray before serving.