Asparagus Gnocchi Bake (One Pan!)
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!
Ingredients
- 18 oz (500 g) dried packaged gnocchi
- 8-10 oz (250 g) asparagus, trimmed and sliced into bite-sized pieces - the weight given is after trimming
- 2 tsp dried provencal herbs
- 2 tsp dried tarragon
- 1 tbsp (3-4 cloves) minced or chopped garlic, 3-4 cloves
- 1 cup (240 ml) vegetable broth
- ¾ cup (180 ml) heavy (double) cream
- 1 ¾ cups (180 g) strong cheddar, parmesan or a mix of both, grated
- 2 cups (200 g) grated mozzarella (or a cheese mix), for topping
- ½ tsp truffle oil
Instructions
- Preheat the oven to 180C / 360F.
- 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.1/2 tsp truffle oil, 2 cups grated mozzarella (or a cheese mix)
- Allow to stand for 5-10 minutes, then serve.
Notes
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!
Calories: 754kcal, Carbohydrates: 53g, Protein: 32g, Fat: 47g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 144mg, Sodium: 1356mg, Potassium: 280mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2145IU, Vitamin C: 5mg, Calcium: 725mg, Iron: 7mg