The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Leek & Courgette Gnocchi with Apple Salad
You will love this comforting weeknight meal. Starring sweet leeks, vibrant courgettes, fluffy gnocchi and a creamy cashew sauce. Sneak in roasted broccoli for extra veggies, then top with crunchy toasted almonds. It's just so good!
Ready in 20
10 plants
Low sat fat
Serving size
Ingredients
- 1 apple
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 courgette
- 240g Tenderstem broccoli
- 1 tbsp apple cider vinegar
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 leek
- 80g mixed salad leaves
- 1 handful of fresh basil
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 20g flaked almonds (Nuts)
Nutritional Information
Calories: 450
Protein: 11g
Carbs: 56g
Fat: 20g
Speedy Leek & Courgette Gnocchi with Apple Salad
You will love this comforting weeknight meal. Starring sweet leeks, vibrant courgettes, fluffy gnocchi and a creamy cashew sauce. Sneak in roasted broccoli for extra veggies, then top with crunchy toasted almonds. It's just so good!
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Cooking Instructions
Before you start
- Preheat the grill to a high heat (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a large saucepan, a sieve, a measuring jug & a large bowl
Grill the broccoli
- Trim and slice the broccoli into thirds
- Place onto the foil-lined baking tray, toss with 2 tsp oil and season with salt and pepper
- Grill for 6-8 mins, until golden and just cooked
Do the prep
- Meanwhile, heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Trim and slice the leek and courgettes into 1/2cm half-moons. Thinly slice the apple
- Combine the vinegar, half the mustard, 1 tbsp oil and a pinch of salt and pepper in the large bowl. Set your dressing aside
Cook the veg & boil the gnocchi
- Reheat the empty frying pan with 1 tbsp oil on medium-high heat. Once hot, add the leek and courgette, then cook for 5-7 mins, until softened. Season with salt and pepper
- Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the gnocchi and simmer for 1-2 mins, or until they float to the surface. Drain the gnocchi, then toss with 1 tsp oil
Simmer the sauce
- Add the garlic herb paste to the veg pan and cook for 1 min. Stir in the cashew cream, oregano, the remaining mustard and 100ml water. Bring to the boil and simmer for 3-4 mins, until thickened
- Meanwhile, tear the basil leaves
Toss the salad & plate up
- Gently stir the cooked gnocchi, basil and broccoli into the sauce. Simmer for 1 min, until hot. Season to taste
- Add the apple and salad leaves to the dressing bowl and toss to coat
- Share the gnocchi between bowls. Sprinkle over the toasted almonds. Serve the salad alongside
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