Greens, Leek & Gnocchi Bake

Name: Greens, Leek & Gnocchi Bake
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 tbsp extra virgin olive oil; 2 tbsp plain flour (or wholemeal for extra fibre); 600 ml semi-skimmed milk (or 50:50 milk + vegetable stock); 2 tsp Dijon mustard; Pinch freshly grated nutmeg; Freshly ground black pepper; 2 leeks (thinly sliced); 320 g Brussels sprouts (thinly sliced (or use leftover greens such as kale, cabbage or spinach)); 1 tin cannellini or butter beans (240 g drained - adds fibre and plant protein); Cheese (used intentionally); 75 g taleggio or sharp white cheddar (rind removed and finely chopped); 30 g Italian hard cheese or Parmesan (finely grated); Optional: 2 tbsp nutritional yeast; 400 g potato gnocchi; Crunch Topping; 2-3 tbsp wholemeal breadcrumbs; 1 tbsp olive oil; Fresh thyme or parsley (optional); 250 g chicory or other bitter leaves; Balsamic dressing or lemon and olive oil

This greens, leek and gnocchi bake is comfort food with intention. Vegetables lead, protein supports, and richness is built through technique rather than excess butter or cheese. Using lighter milk and fibre-rich ingredients keeps the dish satisfying without feeling heavy. It delivers everything you want from a bake — warmth, creaminess and depth — with a lighter finish.

Compared to a traditional bake, this version is gentler on saturated fat while higher in fibre and protein.
Beans, greens and wholemeal crumbs do the heavy lifting, with dairy used carefully for flavour and balance.
The result is familiar comfort that supports energy rather than draining it.
Same satisfaction, far better aftermath.

Ingredients

Base & Sauce

2 tbsp extra virgin olive oil
2 tbsp plain flour or wholemeal for extra fibre
600 ml semi-skimmed milk or 50:50 milk + vegetable stock
2 tsp Dijon mustard
Pinch freshly grated nutmeg
Freshly ground black pepper

Protein & Greens

2 leeks thinly sliced
320 g Brussels sprouts thinly sliced (or use leftover greens such as kale, cabbage or spinach)
1 tin cannellini or butter beans 240 g drained - adds fibre and plant protein
Cheese used intentionally
75 g taleggio or sharp white cheddar rind removed and finely chopped
30 g Italian hard cheese or Parmesan finely grated
Optional: 2 tbsp nutritional yeast

Carbohydrate

400 g potato gnocchi
Crunch Topping
2-3 tbsp wholemeal breadcrumbs
1 tbsp olive oil
Fresh thyme or parsley optional

To Serve (optional but encouraged)

250 g chicory or other bitter leaves
Balsamic dressing or lemon and olive oil

Method

Build a lighter white sauce

Preheat the oven to 180°C fan.
Heat a large ovenproof pan over medium heat. Add the olive oil and flour, stirring to form a smooth paste. Cook for 1 minute only.
Gradually whisk in the milk (or milk and stock) until smooth and lightly thickened. Stir in the mustard and nutmeg, then season with black pepper.
Add the cheese
Remove from the heat and stir in the cheeses until just melted. Taste — the sauce should be savoury and creamy, not heavy.

Cook the greens

Heat 1 tbsp olive oil in a separate pan. Add the leeks and Brussels sprouts with a pinch of salt and cook for 4–5 minutes until softened but still vibrant.
Stir through the drained beans and warm gently.

Prepare the gnocchi

Place the gnocchi in a bowl, cover with freshly boiled water and leave for 3–4 minutes. Drain well.

Assemble

Add the gnocchi and the vegetable-bean mix to the sauce. Fold gently until evenly coated.

Top & bake

Mix the breadcrumbs with olive oil and scatter over the bake.
Transfer to the oven and bake for 25–30 minutes, until bubbling and lightly golden.

Serve consciously

Serve with simply dressed bitter leaves to balance the richness and support digestion.

Back to recipes

Prep Time: 15

Cook Time: 30

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