This comforting gnocchi bake is all about contrast: creamy taleggio, earthy mushrooms and sweet leeks with a golden walnut crumb. Ready in just 30 minutes, it's the sort of cosy dinner you'll come back to throughout autumn and winter.
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.
30MIN
Total time
Ingredients
Servings
4
For the gnocchi
1 pack
(300 g)
(300 g)
M&S Remarksable Value chestnut mushrooms, thinly sliced
1
M&S Remarksable Value leek, thinly sliced
2 sprigs
M&S fresh thyme, leaves picked
200 ml
boiling water
1
M&S white wine, garlic and herb flavour pot
150 ml
single cream
1 pack
(500 g)
(500 g)
potato gnocchi
150 g
M&S Arigonni taleggio, roughly chopped, rind removed
For the walnut pangrattato
60 g
M&S walnut halves
60 g
M&S panko breadcrumbs
3 sprigs
M&S fresh thyme, leaves picked, roughly chopped
1
M&S Remarksable Value lemon, zest only
1 tbsp
olive oil
Nutrition per serving
Calories
618kcal
Fat
29.6 g
Saturates
11.4 g
Sugars
5.7 g
Salt
955.9 mg
