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.
Serving size
Ingredients
Ingredients
-
300g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
-
140g sweetcorn(sweetcorn, water, salt)
- 1 leek
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
-
2 tsp dukkah spice blend(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 onion
- 2 spring onion
-
1 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 40g baby spinach
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
1 tbsp maple syrup(maple syrup(100%))
- 1 tbsp cornflour
- 2 garlic clove
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 531Kcal |
| 428kJ | 2222kJ | |
| Fat | 3.9g | 20g |
| of which saturates | 0.6g | 2.9g |
| Carbohydrates | 14g | 74g |
| of which sugars | 3.1g | 16g |
| Protein | 2.1g | 11g |
| Salt | 0.42g | 2.2g |
| Fibre | 1.6g | 8.3g |
Ingredients
Ingredients
- 2 garlic clove
-
1 tbsp maple syrup (use half)(maple syrup(100%))
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
300g potato gnocchi (use half)(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
-
2 tsp dukkah spice blend (use half)(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
-
1 tbsp nutritional yeast (use half)(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
-
200ml cashew cream (use half) (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 tbsp cornflour (use half)
- 2 spring onion
- 40g baby spinach (use half)
-
140g sweetcorn (use half)(sweetcorn, water, salt)
- 1 leek (use half)
- 1 onion (use half)
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 100Kcal | 540Kcal |
| 419kJ | 2258kJ | |
| Fat | 3.8g | 21g |
| of which saturates | 0.5g | 2.9g |
| Carbohydrates | 14g | 76g |
| of which sugars | 3.1g | 16g |
| Protein | 2.2g | 12g |
| Salt | 0.41g | 2.2g |
| Fibre | 1.6g | 8.4g |
Vegan
New
6 plants
Low sat fat
The Hut
The Hut Creamy Sweetcorn Gnocchi with Caramelised Leeks & Dukkah
Bring the coast to your kitchen with Mindful Chef x The Hut. Pillowy gnocchi is pan-fried until golden, then gently swirled through a velvety cashew cream sauce, alongside leafy spinach and lightly charred sweetcorn. Maple caramelised leeks add gentle sweetness, while fragrant toasted dukkah ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan, a medium non-stick frying pan, a measuring jug & a sieve
Prep & roast
- Thinly slice the onion. Cut the leek into 1cm thick rounds. Drain the sweetcorn. Thinly slice the spring onions. Finely chop or crush the garlic
- Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person), then top up with 50ml boiling water (25ml for 1 person)
- Add the leek rounds to one side of the lined baking tray and add the sweetcorn to the other side. Toss with 1 tsp oil and a pinch of salt and pepper. Roast for 18-20 mins, until golden
Simmer the sauce
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the garlic and cook for a further 1 min, then stir in the cornflour mixture, cashew cream and nutritional yeast. Bring to a simmer and cook for 4-5 mins, until thickened. Season to taste
Make the dukkah garnish & cook the gnocchi
- Meanwhile, heat the medium non-stick frying pan on medium heat. Once hot, add the spring onion and dukkah and toast for 2-3 mins, stirring occasionally, until golden brown. Remove and set aside
- Rinse the non-stick pan with 1 tsp oil to medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt
Final touches
- Rinse the spinach
- When ready, coat the leek rounds in the chilli paste (for those who'd like the heat) and maple syrup. Return to the oven for a final 1-2 mins
- Stir the sweetcorn, spinach and gnocchi into the creamy sauce. Cook for a further min, until the spinach is wilted. Season to taste with salt and pepper
Plate up
- Share the sweetcorn gnocchi between bowls, topped with the leek rounds. Garnish with the dukkah mix
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