This gnocchi bake is sure to satisfy your indulgent needs. With a rich, blue cheese topping and a meaty, creamy gnocchi base, it's the perfect comfort food going into the colder wintery months.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
772
Ingredients
40g
butter
2
medium leeks, thinly sliced
500g
fresh gnocchi
200g
button mushrooms, halved
1
garlic clove, crushed
2tsp.
wholegrain mustard
200g
full-fat cream cheese
175g
pulled ham hock
100g
strong blue cheese, crumbled
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Melt butter in a large frying pan over low heat and cook leeks for 15min, until softened. Turn up the heat to high, add mushrooms and cook for 5min. Stir in garlic; fry for 1min. Remove pan from heat.
Step 2Meanwhile cook gnocchi in a large pan of boiling salted water according to the pack instructions. Drain well, reserving 50ml (2fl oz) of the cooking water.
Step 3Add mustard, cream cheese, crème fraîche, ham hock and cooked gnocchi to the leek pan, along with the reserved cooking water. Mix well and check seasoning.
Step 4Transfer to a 2-21/2 litre (31/2-41/3 pint) ovenproof serving dish. Sprinkle over the blue cheese and cook in oven for 20min until bubbling. Set aside while you preheat grill. Grill until golden and serve with a green salad, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
