Gnocchi gratin with broccoli and spinach

Gnocchi gratin with broccoli and spinach

Gnocchi, mixed with broccoli and spinach, then smothered in a cheesy sauce – this easy gratin takes midweek comfort food to a whole new level.

Gnocchi gratin with broccoli and spinach

Can’t get enough of those fluffy little potato dumplings? We’ve got 50+ more gnocchi recipes for you to try.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Gnocchi, mixed with broccoli and spinach, then smothered in a cheesy sauce – this easy gratin takes midweek comfort food to a whole new level.

Can’t get enough of those fluffy little potato dumplings? We’ve got 50+ more gnocchi recipes for you to try.

Nutrition: per serving

Calories
527kcals
Fat
17.6g (9.5g saturated)
Protein
22.1g
Carbohydrates
66g (11g sugars)
Fibre
8.3g
Salt
1.8g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 heaped tbsp plain flour
  • 350ml milk
  • 280g light cream cheese
  • 100g spinach
  • 100g kale
  • 1 small broccoli head, cut into small florets
  • 600g ready-made gnocchi
  • 30g grated parmesan or vegetarian alternative
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oil in a large saucepan and fry the onion over a medium heat for 5 minutes or until it starts to soften. Add the flour and fry for a minute more before gradually whisking in the milk. Bring to a simmer, stirring constantly until the sauce thickens and bubbles, then reduce the heat and stir in the cream cheese. Turn off the heat.
  2. Heat the grill to medium-high. Boil a large saucepan of water. Put the kale in a colander and pour over a kettle of boiling water. Drain, refresh with cold water, then squeeze out as much water as possible. Add the gnocchi and broccoli to the boiling water and simmer for 4-5 minutes, then drain and pat dry. Stir the veg and gnocchi into the sauce, then pour into a 1.5 litre baking dish. Sprinkle over the grated cheese and grill for 15 minutes or until golden.

Nutrition

Calories
527kcals
Fat
17.6g (9.5g saturated)
Protein
22.1g
Carbohydrates
66g (11g sugars)
Fibre
8.3g
Salt
1.8g

delicious. tips

  1. Double the quantities and assemble in 2 ovenproof dishes. Leave one to cool, then freeze it without the parmesan.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe
Save recipe icon Save recipe icon Save recipe

Italian vegetarian recipes

Gnocchi al pesto

Barbara Gallani’s homemade gnocchi recipe has been handed-down by her...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Cauliflower cheese gratin with leeks

Creamy cauliflower cheese makes a wonderful addition to proper Sunday...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.