Garlicky Baked Gnocchi

4

Prep time 5 min

Total time 35 min

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
3 cloves of garlic, peeled and finely chopped
200 g fresh asparagus, trimmed and cut into 3 cm lengths
250 g mangetout, trimmed
800 g fresh gnocchi
270 g Philadelphia with Garlic & Herbs
100 ml vegetable stock
100 g parmesan, finely grated

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The makings of the

Garlicky Baked Gnocchi

Heat the oven to 200 degrees C, 180 degrees fan, gas mark 6.
Put the oil in a frying pan. Add the onion and garlic and gently sauté until softened.
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.
Add the drained asparagus and mangetout to the onions and then stir in the Philadelphia and the stock. Heat until the Philadelphia has melted. Stir in the gnocchi and 50 g of the grated parmesan. Season to taste.
Spoon into an ovenproof baking dish and sprinkle with the remaining parmesan. Bake for about 15 minutes or until the surface is golden. Serve immediately.

TipsTip

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

Enjoy your

Garlicky Baked Gnocchi

Nutritional Information

Typical values	Per serving
Energy	2709.5 kj
Energy	647.0 kcal
Fat	19.6 g
Carb	87.3 g
Protein	27.0 g
Saturated fat	10.1 g
Salt	2.8 g
Dietary fibre	5.3 g
Sugars	8.2 g

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Garlicky Baked Gnocchi

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Ingredients

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Nutritional Information

Together we'retaking care

Similar Recipes

Philadelphia Classics