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Creamy Broccoli Gnocchi Bake |
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| Serves 4 |
Prep 5 mins |
Cooking 25 mins |
Easy |
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Ingredients |
300g tenderstem broccoli
500g fresh gnocchi
180g medium-fat soft cheese
150ml hot vegetable stock, made with 1 stock cube
small pinch ground nutmeg
grated zest of 1/2 lemon
2 tbsp grated parmesan
a little olive oil
360g young leaf spinach
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Preheat the oven to 200C/ 180C
Fan/ Gas 6. Cook the broccoli for 3 mins and the gnocchi for 2 mins in a
large pan of boiling water. Drain and put into a 1.5-litre
baking dish.
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In a bowl, combine the soft
cheese, and all of the stock, nutmeg and
lemon zest. Pour the sauce over the broccoli and gnocchi
and toss to combine, then scatter over the grated hard
cheese. Bake for 20 mins, until golden and bubbling.
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Meanwhile, mist a large frying
pan with cooking spray and set over a medium-high heat.
Add the spinach, a handful at a time, and cook for 4-5
mins until wilted. Season to taste, then stir in the
remaining garlic and cook for a final 1 minute.
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Serve the gnocchi bake with
the spinach on the side.
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DAILY
DINNERS 
