This Creamy Leek and Gnocchi Bake is a comforting, cheesy, and satisfying one-pan meal. Soft gnocchi, white beans, and spinach are coated in a garlic, herb, and cream cheese sauce, then finished with grated Pecorino. It's a quick, easy, and hearty vegetarian dish ready in under 30 minutes - perfect for busy weeknights.

If you want more delicious one-pot gnocchi recipes, make sure you've tried my creamy gnocchi alla vodka, this delicious sausage gnocchi dish, this sun-dried tomato gnocchi bake, or this delicious French onion gnocchi bake.

Ingredient Notes

A breakdown of key ingredients and substitutions:

• White Beans: Add protein and creaminess. Cannellini beans, butter beans, or chickpeas all work well.
  
• Leeks: Have a mild, slightly sweet flavor. If unavailable, swap for shallots or extra onions.
  
• White Wine: Adds depth to the sauce. If avoiding alcohol, use apple cider vinegar or extra vegetable stock.
  
• Wholegrain Mustard: Enhances the creaminess and adds a slight tang. Swap for dijon mustard or a pinch of mustard powder.
  
• Lighter Cream Cheese: Helps keep the dish creamy yet balanced. Full-fat works just as well, or use mascarpone for a richer version.
  
• Pecorino Cheese: Has a sharp, salty bite. You can swap for Parmesan, Grana Padano, or even a mild cheddar.
  
• Fresh Gnocchi: Works best because it cooks quickly in the sauce. If using shelf-stable gnocchi, add a splash more stock to prevent drying out.

Variations & Substitutions

• Make it vegan by using dairy-free cream cheese and nutritional yeast instead of Pecorino.
  
• Want it spicy? Add a pinch of red pepper flakes or harissa.
  
• More protein? I've added some vegan chicken to this dish before and it's a delicious addition!

How To Make This Creamy Leek and Gnocchi Bake

The full recipe is in the recipe card below, but here's an overview with tips:

1. Sauté the Leeks & Build the Sauce

To start, heat your oil in a pan and add the sliced leeks. Saute until softened and fragrance, and then add the garlic and cook for another minute. Pour in white wine to deglaze the pan and stir in herbs, mustard, cream cheese, white beans, and stock.

2. Add Gnocchi & Spinach

Once the sauce has simmered for a few minutes, stir in the fresh gnocchi and spinach. Let everything simmer for another 5 minutes until the sauce thickens and the spinach has wilted. The gnocchi will cook in the sauce - add a little more stock if needed.

4. Finish with Cheese

Grate over Pecorino cheese, and optionally, pop the pan under the grill for 5 minutes to get a crispy, golden topping.

Top Tips \ Chef's Notes

• Don't rush the leeks - Cooking them slowly enhances their sweetness! You could even saute them low and slow to caramelize the leeks for a gorgeous flavor.
• Deglaze properly - Use white wine or vinegar to lift all the flavors from the pan.
• Want a crispier top? Sprinkle extra cheese - like mozzarella or cheddar cheese - and breadcrumbs before grilling.

Storage

Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes or on the stovetop with a splash of stock. I wouldn't recommend freezing this one, as the gnocchi can turn mushy upon freezing/defrosting.

FAQs

Can I use a different type of pasta?
Yes! Short pasta like rigatoni or penne works well-just pre-cook it first.

Can I use a different cheese?
Absolutely! Parmesan, cheddar, or even feta all work well.

Can I make it ahead of time?
Yes, but add a little extra stock or cream cheese when reheating to keep the sauce smooth.