Gnocchi with summer vegetables

Gnocchi with summer vegetables

A tasty and substantial vegetarian bake that meat eaters are sure to love too.

By , 21 September 2015
Gnocchi with summer vegetables
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.40 per serving
Nutritional Info
Each 314g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1863KJ 445KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 593kJ/142kcal.
  • 500g pack gnocchi
  • 1 tbsp olive oil, plus extra for greasing
  • 15g butter
  • 2 courgettes, sliced
  • 1 leek, trimmed and sliced
  • 1 mushroom, sliced
  • 180g pack Asda Baby Spinach
  • 100g mature Cheddar cheese, grated
  • 1 slice of bread, made into crumbs
  • 2 tbsp sesame seeds
  • Salad leaves, to serve
  • Pre-heat the grill. Bring a large pan of water to the boil. Add the gnocchi and cook for 2 minutes or until the gnocchi float to the surface. Drain, then put in a greased ovenproof dish and keep warm while you prepare the vegetables.

  • Heat the oil and butter in a frying pan and cook the courgettes, leek and mushrooms, stirring frequently, for 5 minutes. Add the gnocchi.

  • Add the spinach to the pan and stir-fry for 2-3 minutes or until it wilts. Chop roughly. Add to the gnocchi and vegetables and mix gently.

  • Mix the cheese with the breadcrumbs and sesame seeds and sprinkle on top. Grill until the cheese has melted and the topping is golden brown.