“This is another of our favourite mid-week meals – and one that our daughter really laps up. The garlicky, balsamic-glazed tomatoes provide little bursts of sweet, intense flavour against the background creaminess of the cheese sauce. One dish should last a family several nights, and it’s so good that you won’t mind eating the same thing twice in one week!”
Prep time: 15 minutes
Cooking time: 40 minutes
1 tbsp butter
1 tbsp extra virgin olive oil
2 tbsp flour
1 onion chopped rough
30g basil chopped
250g pomodoro tomatoes (cherry tomatoes will work if you can’t get these)
1 tbsp balsamic vinegar
4 garlic cloves, whole and un-pealed
1 head of broccoli, cut into small florets
100g grated mozzarella (75g for the sauce, 25g for the topping)
Preheat the oven to 220C/200C fan.
Put the tomatoes and garlic cloves into an ovenproof dish and drizzle with a little olive oil. Pour over the balsamic vinegar and season with sea salt and cracked black pepper. Toss everything together until the tomatoes are glistening, and put into the oven to cook for 20 minutes.
When the tomatoes have cooked, turn the oven down to 200C/180C fan.
While the tomatoes are cooking, put a large saucepan onto a medium high-heat and add the butter and oil. When the butter has melted and begun to sizzle, throw in the onions and fry for 5 minutes until softened. Next, turn the heat down to medium-low, add the flour and stir into the buttery onions to make a thick paste. Cook the flour through for a couple of minutes before slowly incorporating the milk, stirring constantly to stop it from becoming lumpy. Turn down to a low heat and add 75g of the mozzarella and the chopped basil. Season to taste with sea salt and black pepper.
Par-boil the broccoli in salted water until the stalks have begun to soften. Remove from the heat and drain.
To assemble the bake, lay the gnocchi out in a large ovenproof dish. Scatter the cooked tomatoes over the top and drizzle the gnocchi with their cooking juices.
Next, add the broccoli before pouring over the thick, cheesy sauce. Finally, scatter with the remaining mozzarella and put in the oven to cook for 20 minutes.
Serve with salad and some thick slices of crusty garlic bread (We recommend our Ultimate Cheesy Garlic Bread).