Creamy Gnocchi, Leek & Tenderstem Gratin
2 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Dijon Mustard | 1 | tbsp |
| Garlic | 2 | cloves |
| Gnocchi | 450 | g |
| Leek | 1 | |
| Miso Paste | 1 | tbsp |
| Nutritional Yeast | 1 | tbsp |
| Olive Oil | 1 | tbsp |
| Rocket | 150 | g |
| Salt & Pepper | 1 | |
| Stock Powder | 2 | tsp |
| Tenderstem Broccoli | 200 | g |
| Vegan Cream | 250 | ml |
| White White Vinegar | 1 | tbsp |
Instructions
Preheat the oven to 220 degrees / 200 fan / gas mark 7. Boil the kettle. Top, tail and chop the leek in half lengthways, then into 3cm chunks. Cut the Tenderstem broccoli in half lengthways, to make thinner strips.
Add the gnocchi to an oven-proof dish with the broccoli and leek, drizzle with olive oil and season with salt and pepper. Roast for an initial 15 minutes until everything is starting to crisp.
Meanwhile, dissolve the veg stock in 100ml (150ml) boiled water and stir in the Oatly cream, miso paste, nutritional yeast and Dijon mustard.
After 15 minutes, remove the dish from the oven, add the garlic (peeled and crushed) and mix well. Pour over the creamy sauce and return to the oven for 20 minutes until bubbling, thickened and starting to colour on top.
When ready to serve, dress the rocket in the white wine vinegar and some olive oil and season with salt and pepper. Top the gratin with the dressed rocket.