Baked gnocchi is my go-to for a hassle-free dinner, and this version with leeks and a fiery kick from the harissa is a simple, store-cupboard win. You could just as easily use your favourite goat’s cheese or feta instead of mozzarella, if that’s what you have in the fridge. Either way, this is dinner in about half an hour.
Crispy one-tin gnocchi with leeks and harissa
Prep 10 min
Cook 30 min
Serves 2, generously
400g vacuum-packed gnocchi
500g leeks, finely sliced
1 tbsp olive oil
300g creme fraiche
6 heaped tsp rose harissa
1 tsp flaky sea salt
150g mozzarella, roughly torn
40g panko or white breadcrumbs
40g pine nuts, roughly chopped
Heat the oven to 200C (180C fan)/390F/gas 6. Put the gnocchi and leeks in a large bowl and pour over enough just-boiled water to cover. Leave to blanch for two minutes, then drain well.
Tip the gnocchi and leeks into a roasting tin and stir in the olive oil, creme fraiche, four teaspoons of harissa and salt.
Top with the mozzarella, dot with the remaining harissa, then scatter over the breadcrumbs and pine nuts.
Bake for 25 minutes, until the breadcrumbs are golden and the cheese is bubbling, then serve hot.
This article was amended on 12 February 2024 to clarify that the recipe calls for rose harissa and vacuum-packed gnocchi.
