If you're looking for the ultimate comfort meal after work, this is it - our broccoli and blue cheese gnocchi bake.
We've used pre-made gnocchi which speeds this recipe up and combined them with broccoli, a homemade cheese sauce (which is way easier than it sounds and you can follow our how-to video for a fool proof method), crumbled Stilton (or any other blue cheese you'd like), fresh quartered figs and topped with plenty of Parmesan on top.
It's creamy, cheesy, salty, sweet and decadent. Plus, it can be on your table in under an hour so makes a great midweek meal.
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Yields:
4
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
669
Ingredients
300 g broccoli florets
500 g pack gnocchi
50 g butter
50 g plain flour
500 ml milk
125 g vegetarian blue cheese, crumbled into 1cm pieces
4 fresh figs, halved
1 Tbsp. grated vegetarian Parmesan-style cheese
Directions
Step 1
Preheat oven to 180°C (160°C) mark 4. Bring a large pan of salted water to the boil and cook broccoli for 3min. Lift out with a slotted spoon on to kitchen paper. Add gnocchi to pan and boil for about 40sec or until they bob to surface. Drain and leave to dry.
Step 2
Melt the butter in the empty pan over medium heat. Add the flour and cook, stirring, for 1min. Remove from heat and gradually whisk in the milk until smooth. Return to heat and cook, whisking, until thickened – about 3min. Stir in most of the blue cheese to melt. Check the seasoning.
Step 3
Pour half the sauce into a 1.6 litre (23/4 pint) ovenproof dish. With more kitchen paper, blot excess moisture from broccoli and scatter it into dish with the gnocchi and figs. Top with the remaining sauce and blue cheese, and the Parmesan-style cheese.
Step 4
Cook in the oven for 20min until bubbling and golden. Serve with a green salad, if you like.
Freeze ahead - Make to end of step 4. Cool completely, cover in foil and freeze for up to 3 months. To serve, defrost overnight in fridge. Cook (still covered) in an oven preheated to 180°C (160°C fan) mark 4 for 30min, then remove foil and cook for 10min more, until bubbling and golden.
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
