Ham Hock and Blue Cheese Pasta Bake

Name: Ham Hock and Blue Cheese Pasta Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 40 g butter; 2 medium leeks, thinly sliced; 500 g fresh gnocchi; 200 g button mushrooms, halved; 1 garlic clove, crushed; 2 tsp. wholegrain mustard; 200 g full-fat cream cheese; 175 g pulled ham hock; 100 g strong blue cheese, crumbled

This rich and creamy pasta bake makes for the perfect comfort food.

By The GH Kitchen TeamPublished: 18 September 2019

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This gnocchi bake is sure to satisfy your indulgent needs. With a rich, blue cheese topping and a meaty, creamy gnocchi base, it's the perfect comfort food going into the colder wintery months.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Cal/Serv:

772

Ingredients

40 g butter
2 medium leeks, thinly sliced
500 g fresh gnocchi
200 g button mushrooms, halved
1 garlic clove, crushed
2 tsp. wholegrain mustard
200 g full-fat cream cheese
175 g pulled ham hock
100 g strong blue cheese, crumbled

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Melt butter in a large frying pan over low heat and cook leeks for 15min, until softened. Turn up the heat to high, add mushrooms and cook for 5min. Stir in garlic; fry for 1min. Remove pan from heat.
2. Step 2Meanwhile cook gnocchi in a large pan of boiling salted water according to the pack instructions. Drain well, reserving 50ml (2fl oz) of the cooking water.
3. Step 3Add mustard, cream cheese, crème fraîche, ham hock and cooked gnocchi to the leek pan, along with the reserved cooking water. Mix well and check seasoning.
4. Step 4Transfer to a 2-21/2 litre (31/2-41/3 pint) ovenproof serving dish. Sprinkle over the blue cheese and cook in oven for 20min until bubbling. Set aside while you preheat grill. Grill until golden and serve with a green salad, if you like.

Per Serving:

Cals: 772
Protein: 27 g
Total Fat: 54 g
Saturates: 34 g
Carbs: 43 g
Total sugars: 5 g
Fibre: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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