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.
Hot Honey, Goat's Cheese & Tomato Gnocchi Bake
A midweek delight. Honey-glazed goat's cheese, fluffy potato gnocchi, and a classic pomodoro sauce. Packed with roasted veg and spinach for that extra green goodness. It's a winner!
4 of 5 a day
Serving size
Ingredients
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 200g baby tomatoes
- 400g passata (tomatoes, salt, citric acid)
- 180g French goats cheese log (Milk)
- 6 garlic clove
- 2 pepper
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 160g baby spinach
- 2 onion
- 45ml hot honey (honey, chilli extract)
- 1 tbsp dried oregano
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 603
Protein: 18g
Carbs: 74g
Fat: 26g
Hot Honey, Goat's Cheese & Tomato Gnocchi Bake
A midweek delight. Honey-glazed goat's cheese, fluffy potato gnocchi, and a classic pomodoro sauce. Packed with roasted veg and spinach for that extra green goodness. It's a winner!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Pull out a large baking dish, a medium frying pan, a large saucepan, a sieve
Roast the veg
- Peel the onions and cut each into 6 wedges. Roughly slice the peppers
- Add the tomatoes, onions and peppers to a large baking dish and toss with 2 tsp oil. Season with salt and pepper
- Roast for 15-18 mins, until golden
Make the sauce
- Meanwhile, finely chop or crush the garlic
- Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the garlic, sundried tomato paste and oregano
- Cook for 1-2 mins, then add the passata and 150ml water. Simmer for 3-5 mins, until thickened
Gnocchi time
- Bring the large saucepan filled with salted hot water to a boil
- Add the gnocchi and simmer for 2 mins, or until they float to the surface, then drain
- Meanwhile, roughly chop the parsley and rinse the spinach
Build the dish
- Mix the cooked gnocchi, roasted veg, spinach and half the parsley into the tomato sauce. Mix well and season with salt and pepper
- Return to the large baking dish and turn the grill to high (240C)
Grill & plate up
- Crumble the goat's cheese over the gnocchi and drizzle with the honey (to taste)
- Grill for 6-8 mins, until nicely charred
- Serve the gnocchi into bowls, with a drizzle of any remaining honey and the remaining parsley
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