THE HUT Creamy Sweetcorn Gnocchi with Caramelised Leeks & Dukkah

Serving size

1 person 2 people 4 people

Ingredients

2 onion
2 leek
140g sweetcorn

(sweetcorn, water, salt)
80g baby spinach
1 tbsp cornflour
400ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
2 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
2 tsp dukkah spice blend

(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
600g potato gnocchi

(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
1 tbsp maple syrup

(maple syrup(100%))
4 garlic clove
10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	106Kcal	492Kcal
	445kJ	2058kJ
Fat	4.5g	21g
of which saturates	0.7g	3.0g
Carbohydrates	14g	65g
of which sugars	2.5g	12g
Protein	2.1g	9.7g
Salt	0.5g	2.3g
Fibre	1.6g	7.2g

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Vegan New 5 plants Low sat fat The Hut

THE HUT Creamy Sweetcorn Gnocchi with Caramelised Leeks & Dukkah

Name: THE HUT Creamy Sweetcorn Gnocchi with Caramelised Leeks & Dukkah - Recipe Box
Brand: Mindful Chef
Price: 24.00 GBP
Availability: InStock

Prep time: 15 mins

Total time: 35 mins

Cuisine: European

Food group: Vegan

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

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.

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 large non-stick frying pan, a measuring jug & a sieve

Prep & roast

Thinly slice the onions. Cut the leeks into 1cm thick rounds. Drain the sweetcorn. Finely chop or crush the garlic
Dissolve the cornflour in the jug with 50ml cold water, then top up with 150ml boiling water
Add the leek rounds to one side of the lined baking tray and add the sweetcorn to the other side. Drizzle everything with 1 tbsp oil and season with a pinch of salt and pepper. Roast for 18-20 mins, until golden

Simmer simmer

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
Add the garlic and cook for a further 1 min, then stir in the cornflour mix, cashew cream, stock and nutritional yeast. Bring to a boil and simmer for 4-5 mins, until thickened. Season to taste with salt and pepper

Toast the dukkah & cook the gnocchi

Meanwhile, heat the large non-stick frying pan on medium heat. Once hot, add the dukkah and toast for 2-3 mins, stirring occasionally, until golden brown. Remove and set aside
Rinse and reheat the non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt

Finishing touches

Rinse the spinach. Remove the roasted veg from the oven. Stir the sweetcorn, spinach and gnocchi into the creamy sauce and cook for a further 1 min, until the spinach is wilted. Season to taste
Once roasted, 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, until glazed