Ham & pea gnocchi traybake
- Ailsa Burt
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Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 5 out of 5.3 ratingsRate
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Let your oven do the work with our easy gnocchi traybake made with leeks, ham hock, peas and a cheesy breadcrumb topping. It's an ideal midweek family dish
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Ingredients
Nutrition
Units:
MetricUS
-
2½ tbsp olive oil
-
2 leeks
finely sliced
-
200g frozen peas
-
150g ham hock
shredded
-
¼ nutmeg
grated
-
220g crème fraîche
-
1 tsp English mustard
-
500g fresh gnocchi
-
75g swiss cheese
(such as emmental), grated
-
30g breadcrumbs
(see tip below)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal651
-
fat39g
-
saturates21g
-
carbs46g
-
sugars11g
-
fibre9g
high
-
protein25g
-
salt2.45g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7, then heat 2 tbsp oil in a large, deep, ovenproof frying pan over medium heat and cook the leeks with a pinch each of salt and pepper for 10-12 mins until softened. Add the peas and cook for 1-2 mins more, then stir through the ham, nutmeg, crème fraîche and mustard. Reduce the heat to medium-low and stir well. Once the crème fraîche sauce has loosened, stir in the gnocchi and most of the cheese. Season to taste.
-
step 2
Combine the rest of the cheese with the breadcrumbs and remaining 1/2 tbsp oil, then scatter this over the gnocchi. Transfer the pan to the oven and bake for 20-25 mins until bubbling and golden. Season with a crack of black pepper to serve.
Recipe tip
Crispy breadcrumbs
Tear 2 slices of day-old bread into pieces and pulse to crumbs in a food processor. Will keep in an airtight container for a week. For crispy breadcrumbs, bake the bread pieces in a low oven until dried out, then pulse as before. Will keep chilled for two months or frozen for six months.
Recipe from Good Food magazine, October 2024
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A star rating of 5 out of 5.3 ratings
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