Thursday, 10 November 2016

Broccoli, Pea and Spinach Gnocchi Bake

An easy veggie dish that came straight out my veg bag and the freezer.

Broccoli, Pea and Spinach Gnocchi Bake
(Serves 4)

800g gnocchi
1 head broccoli, cut into florets and stalk chopped
100g frozen peas
2 large handfuls spinach
3 garlic cloves, crushed
bunch mint, chopped
300g crème fraîche
salt and pepper
Parmesan cheese, grated

Preheat the oven to 200C. Grease the inside of a 2-litre ovenproof dish.

Bring a large pan of water to the boil. Add the gnocchi, broccoli and peas. Bring the water back to the boil and simmer for 3 mins, until the gnocchi are bobbing on the surface. Drain straightaway.

Return the gnocchi and peas to the saucepan and stir through the spinach, crushed garlic and mint. Add the crème fraîche. Mix until all the ingredients are evenly distributed and then season well with salt and pepper.

Transfer the contents of the pan to the greased dish, level the surface, scatter with parmesan and cook, covered, in the preheated oven for 20-25 mins, until the gnocchi have puffed a little. Serve straight from the oven.

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