Why You’ll Love This Recipe

If you’re looking for a simple yet indulgent vegetarian dinner that you can whip up in less than 30 minutes, this creamy leek and gnocchi bake is just what you need. The combination of creamy sauce, tender gnocchi, and savory Pecorino cheese creates a meal that’s both hearty and satisfying. The white beans add a nutritious boost, while the earthy flavors of leeks and spinach balance out the richness of the dish. Whether you’re cooking for yourself or serving a small group, this dish is sure to please.

Ingredients

2 tbsp olive oil
400g tin of white beans, rinsed and drained
1 white onion
2 garlic cloves
1 tsp dried thyme
1 tsp dried sage
150g sliced leeks
1 tsp Dijon mustard
50g lighter cream cheese
300ml vegetable stock
1 cup (70g) chopped spinach
300g fresh gnocchi
100g Pecorino cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the olive oil in a pan over medium heat. Add the sliced leeks and sauté for 6-7 minutes, stirring often, until the leeks soften.
Add the garlic and cook for another minute, then pour in a bit of vegetable stock to deglaze the pan.
Add the dried thyme, dried sage, Dijon mustard, cream cheese, white beans, and remaining vegetable stock. Lower the heat and stir everything together until the cream cheese has melted and formed a creamy sauce. Season with salt and pepper to taste and adjust any other flavors.
Add the chopped spinach and fresh gnocchi, stirring both into the sauce. Let it simmer for 5 minutes until everything is heated through.
Remove the pan from the heat and grate the Pecorino cheese over the top. If you prefer a crispy cheesy topping, place the pan under the grill for 5 minutes.
Serve immediately and enjoy!

Servings and Timing

Yield: 2-3 portions
Cook Time: 25 minutes
Total Time: 25 minutes

Variations

Add Protein: You can add cooked chicken or plant-based protein for extra richness.
Vegan Option: Swap the cream cheese and Pecorino for plant-based alternatives to make this dish vegan.
Add More Veggies: Include other vegetables like mushrooms or bell peppers for added texture and flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat on the stove over low heat, adding a splash of vegetable stock or water if needed to loosen up the sauce.

FAQs

1. Can I use frozen gnocchi instead of fresh?

Yes, frozen gnocchi will work just fine. Just make sure to cook it according to package instructions before adding it to the dish.

2. Can I use a different cheese instead of Pecorino?

Yes, Parmesan or any other hard cheese would be a great alternative to Pecorino.

3. Can I make this dish in advance?

You can prepare the sauce and store it in the fridge, but it’s best to add the gnocchi and cheese just before serving to ensure freshness and texture.

4. How can I make this dish spicier?

Add a pinch of chili flakes or a bit of hot sauce to the sauce to give it a spicy kick.

5. Can I add other herbs to this recipe?

Yes! Fresh herbs like rosemary, basil, or parsley would work wonderfully in this dish.

6. Is this dish gluten-free?

This dish is not naturally gluten-free because it uses fresh gnocchi, which typically contains wheat. You can opt for gluten-free gnocchi for a gluten-free version.

7. Can I use other types of beans?

Yes, you can use other beans like cannellini or kidney beans instead of white beans.

8. How can I make this dish creamier?

If you prefer a creamier texture, you can add more cream cheese or even a splash of heavy cream.

9. Can I add more vegetables to this dish?

Definitely! You can add mushrooms, zucchini, or peas for more variety.

10. How do I make this dish more filling?

Add some protein like grilled chicken, tofu, or chickpeas to make it more substantial.

Conclusion

This creamy leek and gnocchi bake is a perfect balance of creamy texture, savory flavors, and quick preparation. It’s an ideal dish for a busy evening when you want something comforting and delicious without spending too much time in the kitchen. With its versatility and ease, this dish is bound to become a regular in your dinner rotation!

Creamy Leek and Gnocchi Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy leek and gnocchi bake is a comforting, quick, and delicious vegetarian meal combining fresh gnocchi, white beans, and Pecorino cheese in a rich, creamy sauce. It’s bursting with flavor from the leeks, garlic, and herbs, making it perfect for a weeknight dinner.

Author: Amy
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Yield: 2-3 portions
Category: Main Course
Method: Bake, Sauté
Cuisine: Italian
Diet: Vegetarian

Instructions

Heat the olive oil in a pan over medium heat. Add the sliced leeks and sauté for 6-7 minutes, stirring often, until the leeks soften.
Add the garlic and cook for another minute, then pour in a bit of vegetable stock to deglaze the pan.
Add the dried thyme, dried sage, Dijon mustard, cream cheese, white beans, and remaining vegetable stock. Lower the heat and stir everything together until the cream cheese has melted and formed a creamy sauce. Season with salt and pepper to taste and adjust any other flavors.
Add the chopped spinach and fresh gnocchi, stirring both into the sauce. Let it simmer for 5 minutes until everything is heated through.
Remove the pan from the heat and grate the Pecorino cheese over the top. If you prefer a crispy cheesy topping, place the pan under the grill for 5 minutes.
Serve immediately and enjoy!