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A quick mid-week meal with just five ingredients using pre-made gnocchi, leeks and cheese. This recipe works perfectly with pasta too – replace the gnocchi, cooking the pasta until just tender.
Preheat the oven to 190°C.
Assemble the Express Serve Attachment with the Slicing Disc.
Place a large bowl underneath the attachment.
Slice leeks and spring greens into the bowl using the Pusher and set aside.
Add water into a saucepan.
Bring to the boil on a medium-high heat.
Then add gnocchi and the sliced vegetables.
Cook for 3 minutes on a medium-high heat, until the gnocchi rise to the surface.
Drain the gnocchi and vegetables then transfer to a baking dish.
Season generously with black pepper.
Stir the gnocchi and vegetables to evenly distribute.
Then pour cream of mushroom soup into the baking dish.
Remove the Grating Disc, reverse and fit the Slicing Disc.
Place the baking dish underneath the attachment.
Grate cheese into the baking dish using the Pusher.
Spread the cheese evenly over the top of gnocchi.
Bake until golden and bubbling for 15-20 minutes at 190°C.
To serve
Serve topped with chopped walnuts, parsley and lemon zest (optional).
Substitutions
Spring greens can be replaced with kale leaves, Swiss chard or mushrooms.
Cream of mushroom soup can be replaced with cream of chicken soup or a jar of béchamel sauce.
Gruyère cheese can be replaced with cheddar cheese, any other hard cheese or a blue cheese.
A quick mid-week meal with just five ingredients using pre-made gnocchi, leeks and cheese. This recipe works perfectly with pasta too – replace the gnocchi, cooking the pasta until just tender.
Preheat the oven to 190°C.
Assemble the Express Serve Attachment with the Slicing Disc.
Place a large bowl underneath the attachment.
Slice leeks and spring greens into the bowl using the Pusher and set aside.
Add water into a saucepan.
Bring to the boil on a medium-high heat.
Then add gnocchi and the sliced vegetables.
Cook for 3 minutes on a medium-high heat, until the gnocchi rise to the surface.
Drain the gnocchi and vegetables then transfer to a baking dish.
Season generously with black pepper.
Stir the gnocchi and vegetables to evenly distribute.
Then pour cream of mushroom soup into the baking dish.
Remove the Grating Disc, reverse and fit the Slicing Disc.
Place the baking dish underneath the attachment.
Grate cheese into the baking dish using the Pusher.
Spread the cheese evenly over the top of gnocchi.
Bake until golden and bubbling for 15-20 minutes at 190°C.
To serve
Serve topped with chopped walnuts, parsley and lemon zest (optional).
Substitutions
Spring greens can be replaced with kale leaves, Swiss chard or mushrooms.
Cream of mushroom soup can be replaced with cream of chicken soup or a jar of béchamel sauce.
Gruyère cheese can be replaced with cheddar cheese, any other hard cheese or a blue cheese.