Comforting Ham and Pea Gnocchi Tray Bake

Step 1: Cook the Leeks

Begin by preheating your oven to 220°C (200°C fan/gas 7). In a large, deep, ovenproof frying pan, heat 2 tablespoons of olive oil over medium heat. Add the finely sliced leeks along with a pinch of salt and pepper, sautéing for 10-12 minutes until they are tender and fragrant. Stir in the frozen peas and cook for an additional 1-2 minutes. Next, add the shredded ham hock, grated nutmeg, crème fraîche, and English mustard. Lower the heat to medium-low and mix until the sauce is well blended and creamy. Gently fold in the fresh gnocchi and most of the grated Swiss cheese, adjusting the seasoning to your liking.

Step 2: Prepare the Topping

In a separate bowl, combine the remaining Swiss cheese with the breadcrumbs and the last ½ tablespoon of olive oil. Mix well, then evenly sprinkle this topping over the gnocchi mixture in the frying pan. Carefully transfer the pan to the preheated oven and bake for 20-25 minutes, or until the dish is bubbling and the topping is golden brown. Finish with a dash of freshly cracked black pepper before serving.

Recipe Tip: Creating Crispy Breadcrumbs

To make your own crispy breadcrumbs, tear 2 slices of day-old bread into pieces and pulse them in a food processor until they turn into crumbs. Store the crumbs in an airtight container for up to one week. For extra crunchiness, dry the bread pieces in a low oven until fully crisped before processing. These breadcrumbs can be kept chilled for up to two months or frozen for up to six months for later use.