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Dinner with Rukmini
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Crispy Baked Gnocchi with Leeks, Rainbow Chard and Cream
Introduction from Rukmini Iyer
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
Method
Preheat the oven to 200°C fan/220°C/gas 7. Tip the leeks, sliced chard and gnocchi into a large bowl, pour a kettleful of boiling water over them and leave to stand for 2 minutes. Drain really well, then tip the veg and gnocchi into a roasting tin large enough to sit everything in a single layer.
Stir through the double cream and Dijon mustard and season with the sea salt and freshly ground black pepper. Scatter over the goat’s cheese, then the panko breadcrumbs and drizzle with the olive oil.
Transfer to the oven and bake for 15–20 minutes, until the top is golden brown and crisp. Serve hot.
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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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