Mascarpone & broccoli baked gnocchi
Serves 4
Easy
Prep:
Cook:
Give macaroni cheese a glow up with squishy gnocchi dumplings, broccoli and a creamy cheese sauce. It's super speedy and perfectly indulgent
Skip to ingredients
Units:
- 30g butter
- 30g plain flour
- 700ml whole milk
- 80g mascarpone
- 225g mature cheddargrated
- ¼ nutmegfinely grated
- 2 tsp Dijon mustard
- 200g long-stem broccoli
- 500g fresh gnocchi
- 1 ball mozzarellatorn
- 40g sourdoughblitzed into coarse breadcrumbs
- 3 sprigs fresh rosemaryfinely chopped
- ½ tbsp olive oilto drizzle
- green saladto serve (optional)
Nutrition: Per serving
- kcal877
- fat52g
- saturates32g
- carbs64g
- sugars14g
- fibre6g
- protein36g
- salt2.54g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil.
step 2
Meanwhile, melt the butter in a large saucepan. Stir in the flour and cook for 1 min. Whisk in the milk in several additions, then bring to a simmer, whisking continuously, and cook for 3 mins until thickened. Whisk in the mascarpone, cheddar, nutmeg, Dijon and some salt.
step 3
Finely chop half the broccoli into little pieces and cut the rest into larger chunks. Add the larger broccoli pieces to the water and cook for 3 mins, then add the gnocchi and small broccoli pieces and boil for 1 min. Drain everything, then tip into a 27 x 22cm baking dish and cover with the hot cheese sauce. Tear over the mozzarella, then top with the breadcrumbs, rosemary and a drizzle of olive oil. Bake for 20-25 mins or until golden brown.
step 4
Leave to rest for 5 mins then serve with a punchy green salad, if you like.
