Ham & pea gnocchi traybake

• olive oil↗2½ tbsp
• leeks↗2

  finely sliced

• frozen peas↗200g g
• ham hock↗150g g

  shredded

• nutmeg↗¼

  grated

• crème fraîche↗220g g
• English mustard↗1 tsp
• fresh gnocchi500g g
• swiss cheese↗75g g

  (such as emmental), grated

• breadcrumbs↗30g g

  (see tip below)

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7, then heat 2 tbsp oil in a large, deep, ovenproof frying pan over medium heat and cook the leeks with a pinch each of salt and pepper for 10-12 mins until softened. Add the peas and cook for 1-2 mins more, then stir through the ham, nutmeg, crème fraîche and mustard. Reduce the heat to medium-low and stir well. Once the crème fraîche sauce has loosened, stir in the gnocchi and most of the cheese. Season to taste.

2. 2

   Combine the rest of the cheese with the breadcrumbs and remaining 1/2 tbsp oil, then scatter this over the gnocchi. Transfer the pan to the oven and bake for 20-25 mins until bubbling and golden. Season with a crack of black pepper to serve.