Creamy broccoli gnocchi bake
300 g, Tenderstem
Medium fat soft cheese
2 clove(s), crushed
Vegetable stock cube(s)
1 cube(s), 150ml
¼ teaspoons, level
½ zest(s) of 1
Vegetarian Parmesan Style Hard Cheese
2 tablespoons, grated
Calorie controlled cooking spray
360 g, young leaf
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the broccoli and gnocchi for 2 minutes in a large pan of boiling water. Drain and put into a 1.5-litre baking dish.
- In a bowl, combine the soft cheese, half the garlic and all of the stock, nutmeg and lemon zest. Pour the sauce over the broccoli and gnocchi and toss to combine, then scatter over the grated hard cheese. Bake for 20 minutes, until golden and bubbling.
- Meanwhile, mist a large frying pan with cooking spray and set over a medium-high heat. Add the spinach, a handful at a time, and cook for 4-5 minutes until wilted. Season to taste, then stir in the remaining garlic and cook for a final 1 minute.
- Serve the gnocchi bake with the spinach on the side.