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Boursin & Gnocchi Traybake

4.3
10
Notes
20 mins cook
An easy gnocchi traybake that has a secret ingredient: Boursin cheese. It's garlicky goodness.
Elena Silcock

Elena Silcock

Boursin Gnocchi Traybake
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Serves
2
Fresh Gnocchi
Tenderstem Broccoli
Boursin Garlic & Fine Herbs Cheese
Spinach
Parmesan
Lemon

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    Notes
    (6)

    L
    Lucy F.
    21 days ago
    Really easy and tasty. Used normal broccoli and frozen spinach and peas, just cooked them separately and stirred in. Didn’t use Parmesan or lemon either, just salt and pepper
    P
    Pamela T.
    2 months ago
    Made this last night. It was very tasty and super easy and quick. Did not have spinach so used a combination of asparagus and long stem broccoli. Roasted the gnocchi for a little longer than recipe stated.
    M
    MadisoN.
    2 months ago
    Sooo easy and delicious!
    S
    Sarah M.
    2 months ago
    (edited)
    there’s no way the nutrition is right here - the gnocchi alone is around 450 cals, plus another 300 for the cheese. is it doubled by accident?
    H
    Henrietta P.
    a year ago
    Is the 200°C temperature setting in this recipe ordinary electric or a fan setting, please? And does your answer apply to all MOB recipes?
    Mob
    Mob
    a year ago
    ·
    Admin
    Hi Henrietta and thanks for reaching out! This recipe (and all our recipes as default) refers to fan setting. We've added this to the method to make it clear.
    L
    Lily C.
    a year ago
    Is the gnocchi supposed to be raw or boiled already???
    Mob
    Mob
    a year ago
    ·
    Admin
    Thanks Lily. We used fresh gnocchi (we've updated the ingredients list to make this clear)
    L
    Lily C.
    a year ago
    Well if you just buy gnocci from the store that is packaged (it was not refrigerated) — does it have to be boiled first? Lol sorry I still don’t know what to do and I want to make this!
    Mob
    Mob
    a year ago
    ·
    Admin
    Hi Lily – you don't need to boil the gnocchi first, just roast them in the oven. They'll be crisp, golden and a bit chewy.

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