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Leek-y Gnocchi Traybake

4.5
7
Notes
45 mins cook
Creamy, tangy, and packed with greens, this one-tray wonder is a weeknight hero. Roasting the leeks brings out their natural sweetness, while Dijon and crème fraîche add just the right amount of zing.
Jodie Nixon

Jodie Nixon

Leek y Gnocchi Traybake
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Serves
4
Gnocchi
Tenderstem Broccoli
Leek
Garlic Clove
Dijon Mustard
Crème Fraîche
Vegetable Stock
Fennel Seed
Parmesan
Fresh Parsley
Olive Oil
Flaky Sea Salt
Black Pepper

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    Notes
    (5)

    A
    Alice B.
    21 days ago
    Loved this on paper but in execution, it was quite bitter. Think it needed a pop of sweetness from somewhere, even maybe just from the choice of mustard (wholegrain for example is often sweeter than Dijon). It's one I'd make again, liking the majority of the techniques, but with my own modifications in the flavours
    E
    Ella D.
    18 days ago
    ·
    Admin
    Hi Alice! Thanks for your feedback - definitely make those changes if you'd like to make the dish a little sweeter.
    K
    Katie H.
    2 months ago
    Loved this one! I accidentally added all of the creme-fraiche/mustard, can I still reheat my leftovers?
    O
    Olivia D.
    2 months ago
    Needed a bit longer to evaporate the vegetable stock but ended up great. Added some tomatoes too <3
    C
    Clare R.
    2 months ago
    No idea what happened here I need up with a gooey watery starchy mess.
    T
    Thomas S.
    3 months ago
    This was delicious!
    J
    Jodie N.
    3 months ago
    Hey Thomas, thanks for the lovely feedback :) I'm glad you liked it! x

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