Bubbling Gnocchi & Chestnut Bake

Total: 45 mins

This creamy, bubbling bake is perfect cosy festive fare. It cooks fluffy potato gnocchi and tender chestnuts in a rich cheddar cheese sauce, folded with sweet onions and leafy seasonal cavolo nero.

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985 kcal
(per portion)

Ingredients you'll need

1 onion
1 garlic clove
100g cheddar
100g cavolo nero
2 tbsp plain flour
500ml full cream milk
200g cooked chestnuts
¼ nutmeg
400g gnocchi

From your kitchen

Sea salt
Freshly ground pepper
1 tbsp olive oil

You'll need

Large ovenproof pan

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onion. Peel and finely chop or grate the garlic.
2.
Pour 1 tbsp olive oil into a large ovenproof pan (if your large pan isn't ovenproof, see our tip). Warm it to a medium heat and add the onion and garlic. Season with a pinch of salt and pepper and fry for 6-8 mins, stirring occasionally, till softened.
3.
While the onion is frying, coarsely grate the cheddar. Trim the dry ends off the cavolo nero then roughly shred the leaves.
4.
Stir 2 tbsp flour into the onion and cook, stirring, for 1 min. Slowly pour in the milk, stirring frequently, till the milk is incorporated and you have a thick sauce. Add the cheddar, cooked chestnuts and cavolo nero to the pan and fold together. Grate in ¼ of the nutmeg and turn the heat up to a simmer.
5.
Tip the gnocchi to the pan and stir to mix. Press the gnocchi and veg down using a wooden spoon, so it's all level, then slide the pan into the oven. Bake for 15-20 mins, till golden and bubbling.
6.
Divide the creamy gnocchi and chestnut bake between a couple of plates and serve.

Tip
Can't Take the Heat?
If you don't have a large ovenproof pan, when you get to step 5 and have stirred through the gnocchi, scoop everything into a casserole or ovenproof dish. Level the top off with a spoon and bake for 15-20 mins.

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