I often make my own gnocchi, but its been a while and by the time I get home after work I have to admit I have begun to rely on a supermarket brand for a fast evening meals. Saying all that, this was not a work day, but for today.
We took an impulsive drive to Porthcawl today and then Llantwit Major, a small coastal town of windy lanes, narrow streets and historic buildings. Despite being near the beach twice, I resisted the smell of sea salt and vinegar on chip, but this meant by the time we got home we were both hungry and I needed to put something together rather quick. The part I liked about this most, was the crispy, golden cheesy topping.
I used to make this kind a dish quite a lot in my student days, but it was on the stove top rather than in the oven and the pasta would vary.
Have I told you that I have a small freezer?!. I don't put very much in it due to its size, but the one thing I always seem to have are frozen peas and when I looked closer, I found another packet of frozen peas, so expect a few more pea recipes on my blog this month (and yes I know peas are in season too - but some of us have not grown our own this year (sad face)). I am sharing this gnocchi bake with Pasta Please, hosted by Slice of Me. Pasta Please is co-ordinated by Jac at Tinned Tomatoes.
Pea and Mint Gnocchi Bake
Serves 2 - 3
A packet of gnocchi
140g frozen peas
Salt and pepper to taste
Handful of fresh mint minced
260ml double cream
80g cheddar cheese, grated
Preheat oven to gas mark 4/180oc.
Cook the gnocchi according to instructions (and the peas) then drain and tip into an ovenproof dish. Pour over the double cream, season with salt and pepper and then stir in the mint.
Stir well ensuring everything is coated in the cream. Then evenly scatter over the grated cheese.
Place in oven and bake for 25 - 30 minutes or until the cheese has begun to turn golden.
Serve immediately with a side of salad.