Bacon and Leek Gnocchi Bake

19 May 2020

Bacon and leek Gnocchi Bake


1 tbsp butter
200g back bacon, cut into strips
1 white onion, fine diced
2-3 leeks, washed and chunkily chopped
1 clove garlic, finely diced
1 tbsp plain flour
1 ½ pints full fat milk
1 vegetable stock cube
2 bayleafs
250g mature cheddar cheese, grated
600g potato gnocchi


  1. Place butter in a wok or large saucepan and bring up to a high heat. Then add the chopped bacon and cook for a minute or two.
  2. Next, add onion, garlic then leek and cook for 3-4 minutes until the onions look glassy and tender.
  3. Stir in the flour and slowly add the milk, a little at a time until it’s fully incorporated.
  4. Add the vegetable stock cube and a couple of bayleafs and cook for 3-4 mins. Finally add ½ the grated cheese to the sauce.
  5. In another large saucepan bring salted water up to a rolling boil. Add gnocchi, bring back to the boil, then allow to simmer. When the gnocchi rise to the surface its ready. Drain.
  6. Stir the gnocchi into the leek sauce then tip into an oven proof dish. Sprinkle over the remaining cheese, put into a pre-heated oven at 180°C and cook for 25-30 mins until golden brown. Serve with crusty bread and salad


UKHarvest Fun Fact!

The technical name for the fat and flour mixture used is called a roux and used to thicken sauces.

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