Gnocchi with cheesy mustard sauce

Cheesy gnocchi

Ummm, so you know my big plan to go vegi for a month, get all healthy and lose a few pre-holiday pounds in the process? Well, that clearly isn’t going to happen. I seem to have gotten fruit and vegetables confused with carbs and cheese. Oh, the glorious, gooey, creamy cheese. Sigh!

My dinner plans started off well. I was going to make homemade falafel and have it with salad and pita bread. It wasn’t to be unfortunately…. Something went wrong! Very, very wrong in fact, and I ended up with mushy tasteless lumps which, after just one bite, got tossed in the bin. These things happen!

By this point I was starving and needed something quick and filling to stop me from fading away. Then the cheese demons kicked in, whispering their tales of cheesy goodness in my ear.

The next half hour is a blur, but somehow I ended up with a big ol’ bowl of creamy gnocchi in front of me. Whoops!


500g packaged gnocchi (if you want to make your own, click here for my gnocchi recipe)

25g butter

25g plain flour

600ml milk

1tbsp wholegrain mustard

salt and black pepper

80g cheese, grated (I used mature cheddar)

1tsp smoked paprika


Cook the gnocchi in a pot of boiling salted water according to pack instructions.

While the gnocchi is cooking, prepare your sauce. Melt the butter in a saucepan then stir in the flour and cook for 1-2 minutes. Gradually stir in the milk and whisk to get a smooth sauce. Add the wholegrain mustard then season with salt and black pepper. Stir in three quarters of the cheese and allow to melt.

Once the gnocchi is cooked, drain and transfer to an oven-proof casserole then pour over the cheese sauce and mix well. Sprinkle on the remainder of the grated cheese and dust over the smoked paprika. Bake in a 180˚C oven for 20 minutes until the cheese is nice and bubbly. Warning: this is SERIOUS comfort food. Avoid like the plague if you have a bikini that needs wearing in the next month! Ahem…

Serves 4



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