Baked Gnocchi with Peas and Broad Beans

homemad backed gnochi with peas and beans

Dive into this creamy, cheesy bake packed with pillowy soft gnocchi, vibrant peas, broad beans and asparagus. A quick, easy and delicous vegetarian recipe.

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people


Preheat the grill to high.

Cook the gnocchi in a pan of boiling, salted water following the packet instructions.

Drain with a slotted spoon; transfer to a baking dish.

Reserve the cooking water.

Add the peas, beans and asparagus to the water.

Bring to the boil and cook for 3 minutes, or until just tender.

Drain and refresh under cold water.

Meanwhile, combine the crème fraîche, herbs, lemon zest and juice 
in a bowl; season.

Add the veg to the gnocchi, then stir in the crème fraîche mixture.

Scatter over the mozzarella and hard cheese.

Grill for 3-4 minutes, until bubbling and golden.

Serve immediately. 


250g gnocchi
75g frozen peas
100g frozen broad beans
1 x 125g pack asparagus tips, cut into 3cm pieces
200g half-fat crème fraîche
handful fresh basil, leaves chopped
handful fresh mint, leaves chopped
1/2 lemon, zested and squeezed
1 mozzarella ball, drained and torn
1 tbsp vegetarian hard cheese or Parmesan, finely grated