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Creamy Leek and Gnocchi Bake

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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.

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

Instructions

  1. 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.
  2. Add the garlic and cook for another minute, then pour in a bit of vegetable stock to deglaze the pan.
  3. 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.
  4. Add the chopped spinach and fresh gnocchi, stirring both into the sauce. Let it simmer for 5 minutes until everything is heated through.
  5. 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.
  6. Serve immediately and enjoy!

Notes

You can add cooked chicken or plant-based protein for extra richness.

For a vegan version, swap the cream cheese and Pecorino for plant-based alternatives.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat on the stove over low heat, adding a splash of vegetable stock or water if needed to loosen up the sauce.

Nutrition

Find it online: https://chocolatecoveredamy.com/creamy-leek-and-gnocchi-bake/