Annabel Karmel's baked vegetable gnocchi recipe

A comforting baked gnocchi dish with broccoli, peas, and cherry tomatoes in a creamy cheese sauce, finished under the grill until golden and bubbling.

italian

british

Nutrition

Provides good amounts of calcium and protein from dairy, with moderate fiber from vegetables, though relatively high in saturated fat and sodium from cheese and butter

Calories	510 kcal
Energy	2134 kJ
Protein	20 g
Total Fat	17 g
Saturated Fat	10 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	5 g
Cholesterol	51 mg
Carbohydrate	60 g
Sugars	10 g
Dietary Fibre	4 g
Sodium	463 mg

*per serving

VegetarianPescatarianNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnerlunchvegetarianmain coursecasseroleoven and roastingfamily friendlystovetop

Annabel Karmel's baked vegetable gnocchi recipe

www.kidspot.com.au (Annabel Karmel)

4

Name: Annabel Karmel's baked vegetable gnocchi recipe — Tasty Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 25 gram Butter; 1 Onion (chopped); 40 milliliter Flour; 500 milliliter Milk; 1 teaspoon Dijon Mustard; 150 gram Cheddar Cheese (grated); 500 gram Gnocchi; 200 gram Broccoli Florets; 100 gram Peas; 12 Cherry Tomatoes

servings

0

per serve

0

minutes

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Get started

Ingredients

25 gram Butter

1 Onion chopped

40 milliliter Flour

500 milliliter Milk

1 teaspoon Dijon Mustard

150 gram Cheddar Cheese grated

500 gram Gnocchi

200 gram Broccoli Florets

100 gram Peas

12 Cherry Tomatoes

Equipment

Grill

Saucepan

Ovenproof dish

Instructions

Melt the butter in a saucepan over medium-high heat. Add the onion and cook for 5 minutes or until softened. Add the flour and stir for a few seconds. Gradually blend in the milk, and stir until mixture is slightly thickened and boiling. Remove from heat. Stir in mustard and half of the cheese. Season lightly.

Cook the gnocchi and broccoli in a saucepan of boiling water for 3 to 4 minutes. Add peas, then drain well.

Preheat grill on high.

Add the gnocchi mixture and tomatoes to the sauce. Mix well. Transfer to an ovenproof dish. Sprinkle the top with the remaining cheese. Place under grill for 5 minutes or until golden and bubbling.