About the Recipe
Crispy-on-the-outside gnocchi, golden roasted veg, and a buttery thyme sauce — this is easy weeknight cooking at its most delicious. Full of rich, savoury flavour and ready in a flash, it’s the kind of meal that makes you feel like a genius in the kitchen (the family will think you’re one too!). Trust me: once you make it, you’ll be hooked.
Ingredients
500g gnocchi (I use Napolina egg-free gnocchi)
2 leeks (about 500g), halved lengthways, cleaned and thinly sliced
2 medium fennel bulbs, halved lengthways, cleaned and thinly sliced
300g chestnut mushrooms, cleaned and sliced
2 tablespoons dried thyme
50ml olive oil
50g butter (I use Flora dairy-free)
1 tablespoon brown butter
A pinch of salt
Preparation
Preheat the oven to 200C.
Add all the ingredients (except the butter and gnocchi) to a large roasting pan. Mix well and dot with 25g of the butter.
Bake for 30 minutes, giving it a gentle stir halfway.
Add the remaining butter to a medium pan and heat until foamy. Add the gnocchi and fry for 5 minutes in the butter until golden and crispy on the outside.
Gently spoon the roasted mushroom and leeks into the pan with the gnocchi and gently mix together. Spoon into pasta bowls and spoon over a tablespoon of the buttery roasting liquid onto each bowl. Serve with crusty bread and a fresh green salad.