Crispy Gnocchi Tray Bake with Leeks and Broccoli

• broccoli↗1

  (about 350g), florets cut into bite-sized pieces and stalks cut into 1cm chunks

• leek↗2

  finely sliced (about 350g)

• chili flakes↗1⁄2 - 1 tsp tsp

  (optional)

• olive oil↗2 tbsp tbsp
• fresh gnocchi↗400g g
• garlic cloves↗3

  finely sliced

• lemon↗1

  zested and cut into wedges

• mature cheddar↗50g g

  grated

• parsley↗small handful of

  finely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Spread the broccoli florets and stalks in a 20 × 30 cm baking dish together with the leeks, chili flakes (if using), half of the olive oil and 3 tbsp water. Season well and toss. Bake for 20 minutes until the broccoli is almost tender.

2. 2

   Combine the gnocchi with the garlic, the remaining oil and lemon zest, then place in the baking dish, toss and sprinkle with the cheese. Bake for another 20‑25 minutes until the gnocchi and cheese are golden. Sprinkle with parsley and serve with lemon wedges.