Grilled cheese gnocchi with mustardy leeks & tomatoes

Mindfulness Factors | Healthy | Plant-Based | Quick | Easy | 15 Minute Meal

Prep | 5 mins

Cook | 10 mins

Serves | 2


Grilled cheese gnocchi with leeks & tomatoes

2tbsp coconut oil

2 leeks trimmed and sliced

2 salad tomatoes, roughly chopped

Handful of cherry tomatoes, whole

500g gnocchi

50g cheddar cheese, grated

50g Parmesan cheese, grated

Salt and pepper, to taste

Mustardy Sauce

2tsp Dijon

200ml low-sodium vegetable stock

100ml low-fat natural yoghurt


Handful of mixed leaves


⁃ Fill the kettle and flick it on

⁃ Preheat your grill to max

⁃ Melt the oil in a large frying pan or skillet over med-high heat, add the leeks and tomatoes with some salt and cook for 5 minutes, or until softened

⁃ While the leek and tomatoes cook, add your gnocchi and boiling water to a pan on medium heat and cook as per packet instructions (around 2-5 mins)

⁃ Add all the sauce ingredients to a bowl and stir to combine

⁃ When the leeks and gnocchi are ready, turn off the heat and add to an ovenproof casserole dish with a pinch of salt and a few cracks of pepper. Top with the sauce then the cheese. Whack under the grill until bubbling

⁃ Plate up and garnish with mixed leaves

Enjoy x

Copyright (c)

Published by misterrands


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