Gnocchi, broccoli and cheese bake

Broccoli bake with creamy cheesy sauce.

Ingredients

• 1 tbsp olive oil
• 500g pack gnocchi​
• ½ head of broccoli, cut into florets
• 300g frozen peas
• 25g plain flour​
• 400ml skimmed milk
• 1 lemon, zested 
• 90g green pesto
• 100g grated Cheddar

Method

1. Boil kettle of water. It will be used for broccoli. Heat the oil in a large frying pan over a medium-high heat. Add the gnocchi and fry for 6-8 mins, stirring regularly, until golden brown and crisp. Remove from the heat. 

2. Meanwhile, cook the broccoli for 5 mins in a pan with the water from the kettle, then add the peas and cook for another 2 mins. Drain well. 

3. Heat the grill to high. Whisk the flour with a splash of the milk in a jug until smooth, add the remaining milk, then pour into a flameproof, shallow casserole dish or ovenproof, deep frying pan.
4. Cook over a medium heat for 5-6 mins, stirring constantly, until thick enough to coat the back of a spoon (it will thicken more as the cheese is added).

5. Stir in the lemon zest, pesto and 75g cheese. Mix for 1 min to melt the cheese, then stir in the blanched veg and gnocchi to coat and season.
6. Scatter over the remaining cheese and grill for 5 mins until golden and bubbling.