Garlicky Baked Gnocchi
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  • Prep time 5 '
  • Total time 35 '


  • 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


  • 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.


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

Nutritional Information

Typical values Per recipe
Energy 10838.0 kj
Energy 2588.0 kcal
Fat 78.4 g
Carb 349.2 g
Protein 108.0 g
Saturated fat 40.4 g
Salt 11.2 g
Dietary fibre 21.2 g
Sugars 32.8 g