Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Crispy Baked Gnocchi with Leeks, Rainbow Chard and Cream
Introduction
Baked gnocchi is my new favourite dish, and I’ve been putting everything in it: spring greens, mushrooms, broccoli . . . It’s also perfect for using up odds and ends of cheese left over in the fridge. (For some reason, the combination of Dijon mustard and Swiss chard in this recipe reminded me of bacon, even though it’s completely vegetarian, so it’s a good dish for meat-free Mondays, or for veggies with nostalgia.)
Ingredients
| leeks, sliced into ½cm half moons | |
| rainbow or Swiss chard, roughly sliced | |
| gnocchi | |
| double cream | |
| Dijon mustard | |
| sea salt flakes | |
| freshly ground black pepper | |
| soft goat’s cheese log, crumbled | |
| panko breadcrumbs | |
| olive oil |
Preview
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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