An indulgent creamy, cheesy baked gnocchi with tender asparagus. This one pan no boil gnocchi recipe could not be easier – just dump the ingredients into a casserole dish and bake it in the oven! This vegetarian bake can fit lots of asparagus, with room for extra veggies if you wish!
8-10oz(250g)asparagus, trimmed and sliced into bite-sized pieces - the weight given is after trimming
2tspdried provencal herbs
2tspdried tarragon
1tbsp(3-4cloves)minced or chopped garlic, 3-4 cloves
1cup(240ml)vegetable broth
¾cup(180ml)heavy (double) cream
1 ¾cups(180g)strong cheddar, parmesan or a mix of both, grated
2cups(200g)grated mozzarella (or a cheese mix), for topping
½tsptruffle oil
Instructions
Brush or spray a casserole dish with oil. Add the gnocchi, asparagus, garlic, provencal herbs, tarragon and cheddar cheese. Mix to get the ingredients combined.
18 oz dried packaged gnocchi, 8-10 oz asparagus, 2 tsp dried provencal herbs, 2 tsp dried tarragon, 1 tbsp minced or chopped garlic, 1 3/4 cups strong cheddar, parmesan or a mix of both
Pour over the cream and vegetable broth, mix again.
3/4 cup heavy (double) cream, 1 cup vegetable broth
Cover and bake in the oven for 20-30 minutes, until the gnocchi has plumped out and the asparagus is softened. Stir through and add the truffle oil, if using. (This will be closer to 20 minutes if you're using a metal pan, which will conduct the heat more quickly, or a wider pan which has the gnocchi in a thinner layer. If you're using a heavier casserole dish, or one which layers the gnocchi more deeply, it will take closer to 30 minutes.)
Sprinkle the mozzarella over the top and place in the oven, uncovered, for an extra 10 minutes or until the top is crisped up to your liking.
Cheese measurements: I developed this recipe by weighing my cheese, then I packed it into cups to get the conversions. The cheddar I used was grated off the block and packed pretty tightly into the cup. If in doubt, add more cheese!