Baked Gnocchi with Peas and Broad Beans
This comforting baked gnocchi dish combines soft, pillowy gnocchi with sweet peas, earthy broad beans, and a creamy, cheesy sauce. It’s baked until golden and bubbly – perfect as a meatless main or a hearty side dish. Ideal for spring when peas and fava beans are in season!
Total Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield:
Servings: 4
Serving Size: ~1¼ cups
Ingredients:
For the Gnocchi Bake:
500g (1 lb) potato gnocchi (store-bought or homemade)
1 cup shelled broad beans (fava beans), fresh or frozen
1 cup green peas, fresh or frozen
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme or ½ tsp dried
200ml (¾ cup) single cream or half-and-half
100g (1 cup) grated Parmesan or Pecorino
75g (¾ cup) shredded mozzarella (optional, for topping)
Salt & black pepper, to taste
Zest of ½ lemon (optional, for brightness)
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C).
2. Prepare Gnocchi:
Cook gnocchi in salted boiling water until they float (about 2–3 minutes).
Drain and set aside.
3. Blanch Peas & Broad Beans:
Boil peas and broad beans for 2–3 minutes, then drain.
If using fresh broad beans, double pod them (remove outer skins) for tenderness.
4. Make the Sauce:
In a skillet, heat olive oil over medium heat.
Sauté onion for 5 minutes until soft. Add garlic and thyme, cook 1 minute.
Stir in cream and ¾ of the grated Parmesan. Season with salt, pepper, and lemon zest.
Simmer 2–3 minutes until slightly thickened.
5. Assemble the Bake:
In a large mixing bowl, combine gnocchi, peas, broad beans, and cream sauce.
Transfer to a greased baking dish.
Top with mozzarella (if using) and remaining Parmesan.
6. Bake:
Bake for 20–25 minutes or until bubbly and golden on top.
Let cool for 5 minutes before serving.
Notes:
Cream substitute: Use a splash of milk and add extra cheese for richness.
Make ahead: Assemble the dish, cover, and refrigerate. Bake just before serving.
Gnocchi tip: Pan-fry the gnocchi first for a crispier texture before baking.
Tips:
- Double podding broad beans improves texture and taste.
- Add spinach, arugula, or chopped mint for extra greenery.
- For more protein, stir in ricotta or top with a poached egg.
- Can be made gluten-free with GF gnocchi.
Frequently Asked Questions (FAQ):
Q: Can I use frozen broad beans and peas?
A: Yes! Just blanch them briefly before adding to the dish.
Q: Can I make it vegan?
A: Use dairy-free cream and vegan cheese, or substitute a cashew cream sauce.
Q: What can I serve with this?
A: A green salad, roasted vegetables, or crusty bread.
Q: How long does it keep?
A: Store leftovers in the fridge for up to 3 days. Reheat in oven or microwave.
Nutrition Information:
Calories: 460
Protein: 16g
Carbohydrates: 45g
Fat: 24g
Fiber: 6g
Sugar: 4g
Sodium: 520mg
