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.
Creamy Vegan Leek Gnocchi with Almond, Basil & Chilli Topping
You will love this comforting weeknight meal. Starring sweet leeks, fluffy gnocchi and a creamy cashew sauce. Sneak in roasted broccoli for extra veggies, then top with a crispy chilli, basil and almond topping. It's just so good!
Prep in 10
Low sat fat
Serving size
Ingredients
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 180g Tenderstem broccoli
- 1 handful of fresh basil
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 10g flaked almonds (Nuts)
- 1 leek
- ½ tsp chilli flakes
Nutritional Information
Calories: 500
Protein: 12g
Carbs: 55g
Fat: 26g
Ingredients
- 180g Tenderstem broccoli (use half)
- 1 handful of fresh basil (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 leek (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 0.5 tsp chilli flakes (use half)
Nutritional Information
Calories: 456
Protein: 12g
Carbs: 55g
Fat: 21g
Creamy Vegan Leek Gnocchi with Almond, Basil & Chilli Topping
You will love this comforting weeknight meal. Starring sweet leeks, fluffy gnocchi and a creamy cashew sauce. Sneak in roasted broccoli for extra veggies, then top with a crispy chilli, basil and almond topping. It's just so good!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a measuring jug, a sieve, a small bowl & a large saucepan
Grill the broccoli
- Trim and slice the broccoli into 3cm lengths (leaving the tops whole)
- Place onto the foil-lined baking tray, toss with 1 tsp oil and season with salt and pepper
- Grill for 8-9 mins, until golden and just cooked
Meanwhile, make the topping
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown
- Roughly chop the toasted almonds and basil. Add both to the small bowl with the chilli flakes (to taste), and mix with 1 tsp oil and a pinch of salt. Set aside
Soften the leek
- Trim and slice the leek into 1/2cm half-moons
- Reheat the empty frying pan with 1 tbsp oil on medium-high heat. Once hot, add the leek and cook for 4-6 mins, until softened. Season with salt and pepper
Build the dish
- 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, then drain
- Meanwhile, add the garlic herb paste to the leek pan. Cook for 1 min, then add the cashew cream, mustard and 50ml water (25ml for 1 person)
- Cook for 2-3 mins, until thickened slightly. Season generously with salt and pepper. Gently stir the cooked gnocchi into the sauce
Plate up
- Serve the gnocchi into bowls, top with the grilled broccoli and sprinkle over the almond basil topping
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