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
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
4 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 180g Tenderstem broccoli
- 2 tbsp tomato purée
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 110g baby tomatoes
- 1 leek
- 600g British turkey breast mince
-
600g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 125g mozzarella (Milk)
Allergens
Contains:
Nuts, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 568Kcal |
| 455kJ | 2376kJ | |
| Fat | 3.4g | 18g |
| of which saturates | 1.1g | 5.9g |
| Carbohydrates | 10g | 54g |
| of which sugars | 1.4g | 7.3g |
| Protein | 9.1g | 48g |
| Salt | 0.54g | 2.8g |
| Fibre | 1.2g | 6.5g |
High protein
Low sat fat
Creamy British Turkey & Tomato Gnocchi Bake
Tuck into this creamy British turkey gratin, simmered with sweet leeks and garlic herbs. Stir in cashew cream and sundried tomato to create a silky-smooth sauce for the pillowy gnocchi. To with mozzarella and grill until golden. Tenderstem broccoli brings a hit of green!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a measuring jug, a sieve & a large baking dish
Get started
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the turkey and cook for 4 mins, breaking it up with a wooden spoon, until golden. Season with salt and pepper
- Meanwhile, trim and slice the leek into 2cm thick half-moons. Halve the tomatoes
- Add the leek to the turkey and cook for 2-3 mins, until softened
Simmer the sauce
- Stir in the tomatoes, garlic herb paste and tomato puree and cook for 2 mins
- Stir in the cashew cream, stock powder, sundried tomato paste and 150ml water. Bring to the boil, then simmer for 4-5 mins, until thickened. Season to taste with salt and pepper
Boil the broccoli & gnocchi
- Meanwhile, bring the large saucepan filled with salted water to a boil
- Trim and cut the broccoli into thirds, then add to the saucepan and boil for 3 mins
- Add the gnocchi and cook for another 2 mins, then drain together and transfer to the large baking dish
Time to grill
- Preheat the grill to high 240C
- Pour the turkey mixture into the large baking dish and stir gently to combine with the gnocchi and broccoli. Tear over the mozzarella and grill for 7-8 mins, until golden brown
Plate up
- Share the gnocchi bake between bowls
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