One-pot cheesy tomato and gnocchi bake
Dig into this easy-to-make family meal; it’s a one pot wonder made with gnocchi and the classic tomato, basil and mozzarella flavour combination.
1 tbsp olive oil
1 onion, finely sliced
2 tbsp plain flour
400ml/14fl oz milk, Simple Cow, free range, whole milk
1 tsp mustard, Dijon or English
150g/5½oz mature cheddar, coarsely grated
500g/1lb 2oz shop-bought gnocchi
200g/7oz frozen broccoli florets
100g/3½ oz frozen peas
12 cherry tomatoes, halved
salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7.
Heat the butter and oil together in a shallow, flameproof casserole over a low heat. Add the onion and cook for 5 minutes, stirring regularly until softened.
Sprinkle over the flour and stir well then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the cheese. Season to taste with salt and pepper.
Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring.
Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve.