Garlic & HerbBaked Gnocchi

with asparagus and mange tout
Cook time30 min


  • 1tbsp olive oil
  • 1small onion, finely chopped
  • 3cloves of garlic, peeled and finely chopped
  • 200gfresh asparagus, trimmed and cut into 3cm lengths
  • 250gmangetout, trimmed
  • 800gfresh gnocchi
  • 270gPhiladelphia with Garlic & Herbs
  • 100mlvegetable stock
  • 100gparmesan, finely grated


  • 1.Heat the oven to 200 degrees C, 180 degrees fan, gas mark 6.
  • 2.Put the oil in a frying pan. Add the onion and garlic and gently sauté until softened.
  • 3.Meanwhile blanch the asparagus and mangetout in a pan of boiling water for 1 minute. Remove the vegetables and plunge into ice cold water to cool. Keep the vegetable water and use to boil the gnocchi, following the pack instructions. When the gnocchi is cooked, drain.
  • 4.Add the drained asparagus and mangetout to the onions and then stir in the Philly and the stock. Heat until the Philly has melted. Stir in the gnocchi and 50g of the grated parmesan. Season to taste.
  • 5.Spoon into an ovenproof baking dish and sprinkle with the remaining parmesan. Bake for about 15minutes or until the surface is golden. Serve immediately

Leftover Tip

You can dip anything into Philadelphia… Pretty sure you won't be needing all that Asparagus in the recipe.

This recipe uses

Nutritional Information

Typical valuesPer Serving
Energy647.0 kcal
Protein27.0 g
Fat19.6 g
Saturated fat10.1 g
Carb87.3 g
Sugars8.2 g
Salt1.1 g
Dietary fibre5.3 g
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