Leek, mushroom and mature cheddar gnocchi

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  • Published: 23 Dec 22
  • Updated: 18 Mar 24

This easy leek gnocchi with mushrooms, roasted walnuts and a seriously cheesy cream sauce is comfort food in a bowl. Embrace the comfort of this Britalian mashup on a cold winter night.

Broccoli gnocchi (broc gnoc!) is another easy option for busy evenings.

  • Serves 2
  • Hands-on time 25 min
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Recipe from January 2023 Issue

Nutrition

Calories
937kcals
Fat
55.4g (29.3g saturated)
Protein
25g
Carbohydrates
79g (4.5g sugars)
Fibre
11.3g
Salt
1.9g

delicious. tips

  1. Nuts roasted in the oven, rather than toasted in a pan, have a richer, deeper flavour. Rather than turning the oven on just to roast them, roast nuts alongside other meals, leave to cool then store in a jar or airtight container ready to sprinkle over dishes (like this gnocchi!).

    You can make this with pasta rather than gnocchi if you prefer – it works well with conchiglie. Swap the cheddar for stilton if you like, although you won’t need as much.

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