Mindful factors | quick & easy | 15 minute meal | healthy | plant-based | dairy | carbs
Prep | 5 mins
Cook | 10 mins
Serves | 2
Ingredients
Grilled Cheesy Gnocchi with Leeks & Mushrooms
- 2tbsp olive oil
- 1 onion, diced
- 2 medium leeks, thinly sliced
- mushrooms, handful of, thinly sliced
- 500g gnocchi
- 50g mature cheddar cheese, grated
- 50g parmesan, grated
- Salt and pepper, to taste
Mustardy Sauce
- 2tsp Dijon mustard
- 2tbsp pasta water
- 200ml low-sodium veg stock
- 100ml low-fat Greek yoghurt
Method
- Flick the kettle on and preheat your grill to max
- Heat the oil in a large skillet or frying pan over med-high heat then add the onions and leaks and fry for a couple of minutes or, until starting to soften. Add the mushrooms and cook for a further 3 mins
- While the veg cooks, add your gnocchi to a saucepan of boiling water on medium and cook according to packet instructions (around 2-5 mins)
- Whisk the sauce ingredients in a bowl then set aside
- When the veg and gnocchi are ready, turn off the heat and combine either in your skillet or an ovenproof casserole dish, remembering to drain the gnocchi first. Add the Mustardy Sauce then season with salt and a few cracks of pepper and top with the cheese
- Whack under the grill until golden brown. Absolutely delicious!
Enjoy x
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