Cheesy Baked Gnocchi {with Broccoli}

• servings: 4 servings
• total time: 30 minutes

Ingredients

300 g Broccoli (Cut into very small pieces)

1 Onion (Peeled and chopped)

2 tbsp Olive oil

500 g Gnocchi (I used dried)

25 g Cornflour (See notes)

300 ml Milk

300 ml Crème fraîche

75 g Parmesan cheese (Grated)

1 tsp Wholegrain mustard

1 tsp Garlic granules

Sea salt and freshly ground black pepper

Directions

Preheat the oven to 200℃/400F fan, 220℃/425F or Gas Mark 7.

Put the broccoli, onion and 1 tbsp of the olive oil, with plenty of salt and pepper, into a shallow roasting tin. Stir to coat with the oil. Roast for 10 minutes.

Add the gnocchi, the remaining oil and stir well. Return to the oven for 10 minutes.

While it’s in the oven, mix the cornflour with just enough of the milk to make a smooth paste in a small bowl. Then stir in the crème fraîche and whisk until smooth. Add the rest of the milk and whisk again until smooth.

Add two thirds of the parmesan, the mustard, garlic granules and more salt and pepper.

Add the creme fraiche mixture to the roasted gnocchi, stir through and sprinkle the remaining Parmesan on top. Bake for a further 10 minutes.

Nutrition

• Calories: 550 kcal
• Total Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Cholesterol: 15 mg
• Sodium: 872 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 19 g