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gnocchi cheese bake

gnocchi cheese bake with broccoli


  • Gnocchi
  • 200 g frozen broccoli
  • 1 slice bread
  • 3 rashers smoked streaky bacon diced (optional)

For the cheese sauce:

  • 2 tablespoons cornflour level
  • 1 500 g Greek-style yoghurt
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 50 g fresh parmesan grated
  • 50 g cheddar grated


  • Preheat the oven to 200C.
  • Put a large pan of water on to boil. Put the gnocchi and broccoli in the water until al dente and drain.
  • While the gnoc 'n' broc cooks, measure the cornflour into a bowl. Blend in a little yoghurt, stir in the eggs and whisk until smooth. Mix in the remaining yoghurt, cheeses and the mustard.
  • Get an oven-safe dish over a low heat. If you're using the bacon, fry it quickly until crispy. Whizz up half the bacon and bread in a food processor and keep to one side for a moment.
  • Add the gnocchi, broccoli and the other half of the bacon to the cheese sauce, adding a little milk if required to let it down. Top with the bacony breadcrumbs and bake for 20 mins, or until puffy and golden.