Creamy Gnocchi Spinach And Broccoli Bake Recipes

CREAMY GNOCCHI BAKE WITH BROCCOLI, CHEDDAR AND SPINACH

Steps:

• Preheat the oven to 180C Fan / 200C / Gas 6. Boil a full kettle of water.
• Mince 2 cloves garlic and finely dice 1 small onion. Pick the head of broccoli into florets. Chop a 50g piece of cheddar into 1 cm cubes.
• Heat a medium-sized pan over a medium high heat and add 1/2 tbsp butter.
• Add the onion and garlic and sauté for 3 minutes, until the onion is translucent.
• Add the remaining butter and 2 tbsp flour. Cook for 30 seconds, stirring well.
• Slowly pour in 200ml (2/3 of a coffee mug) milk, constantly stirring.
• Add ½ tsp Dijon mustard and 1 pinch of black pepper. Stir well and continue to stir until the sauce thickens.
• Meanwhile, add broccoli florets and gnocchi to a pot of boiling water and cook over medium high heat for 3 minutes.
• Drain the gnocchi and the broccoli and add to the roux.
• Add 125g spinach, one handful at a time until wilted. Add the cubes of cheddar and mix together. taste test and season with salt and pepper as necessary.
• Transfer the gnocchi to a baking tray and top a grating of cheddar.
• Bake for 10 minutes, until bubbly and melted., then serve with a pinch of chilli flakes if you like an extra kick!

CREAMY GNOCCHI, SPINACH AND BROCCOLI BAKE

Steps:

• Bring a large pot of salted water to a boil.
• In the meanwhile, in a large skilled, melt the butter over medium-low heat. Add onion and garlic and cook, stirring occasionally until softened (10 minutes or less).
• Add 1 tbsp flour to the onions/garlic. Stir constantly for 2 minutes. Add the half and half and simmer, stirring constantly until slightly thickened (3 minutes). Stir in the cheese, spinach, broccoli, salt, pepper and spice. Remove from heat, cover and set aside.
• When the water is boiling, cook your gnocchi as per the directions on the package. Drain when done. Add sauce to the gnocchi and stir to coat. (You can either cook it or freeze it at this time).
• Bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly.
• IF COOKING FROM FROZEN. . .bake uncovered 350 degrees for 40 minutes or until hot and bubbly.

CREAMY BROCCOLI GNOCCHI

Steps:

• Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
• Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE

Steps:

• Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
• Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

CREAMY CHEDDAR AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Melt 3 tablespoons butter in a skillet over medium-low heat. Add onions and saute until translucent, 5 to 7 minutes. Transfer to a bowl.
• Add spinach, condensed soup, Cheddar cheese, mayonnaise, eggs, Worcestershire sauce, lemon juice, seasoned salt, garlic powder, and pepper to the onions; stir to combine. Pour mixture into the prepared casserole. Sprinkle bread crumbs evenly over top and dot with remaining butter.
• Bake in the preheated oven for 45 minutes.