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Roasted Gnocchi Bake

with Creamy Serrano Ham Sauce
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Calories
187 kcal
Protein
8.6g protein
Total
35 minutes
Difficulty
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

75 grams

Serrano Ham

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

100 grams

Creme Fraiche

500 grams

Gnocchi

225 grams

Premium Tomato Mix

30 grams

Tomato Puree

1 unit(s)

Garlic Clove

150 grams

Sugar Snap Peas

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Lemon

50 grams

Baby Leaf Mix

Not included in your delivery

200 milliliter(s)

Water

Energy (kJ)782 kJ
Energy (kcal)187 kcal
Fat1.2 g
of which saturates0.3 g
Carbohydrate34.6 g
of which sugars12 g
Dietary Fibre8.9 g
Protein8.6 g
Salt0.9 g
Potassium278.7 mg
Calcium45.4 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Meanwhile, heat another frying pan on medium heat with a drizzle of oil and add the serrano ham. Cook until slightly crispy, 4-5 mins. Add the shallot and leek to the pan along with some black pepper. Cook until soft, 5 more mins. Stir in the garlic and tomato puree and cook for 1 more minute.

2

Pour the water into the pan and stir in the chicken stock pot. Bring to the boil, then stir in the creme fraiche. Bubble the sauce for 3-4 mins, then add the sugar snap peas and tomatoes and cook until the sugar snaps are tender and the tomatoes are slightly softened, 5 mins.

3

While the sauce is finishing off, squeeze the lemon juice into a bowl with a good glug of olive oil, a pinch of salt and a grind of black pepper. Whisk together with a fork, add the salad leaves and toss to coat the leaves.

4

Taste the sauce and add more black pepper to taste, then stir in the parsley. Serve the gnocchi in bowls with the sauce on top and some salad on the side.

5

Utensil

6

Small Saucepan

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