Crispy gnocchi traybake with leeks & broccoli

Ailsa Burt4Source

broccoli gnocchi goodhealth leeks traybake

Ingredients

1 broccoli (about 350g), florets cut into bite-sized pieces and stalks cut into 1cm chunks

2 leeks finely sliced (about 350g)

1⁄2 - 1 tsp chilli flakes (optional)

2 tbsp olive oil

400g fresh gnocchi

3 garlic cloves finely sliced

1 lemon zested and cut into wedges

50g mature cheddar grated

small handful of parsley finely chopped

Method

Heat the oven to 200C/180C fan/gas 6. Tip the broccoli florets and stalks into a 20 x 30cm roasting tin along with the leeks, chilli flakes (if using), half the olive oil and 3 tbsp water. Season well and toss to combine. Roast for 20 mins until the broccoli is almost tender.

Combine the gnocchi with the garlic, remaining oil and the lemon zest, then tip into the roasting tin, stir and sprinkle over the cheese. Cook for 20-25 mins more, or until the gnocchi and cheese are golden. Sprinkle over the parsley and serve with the lemon wedges on the side.