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Gnocchi, Ham and Pea Casserole

Ready in 30 mins

Recipe by Graham 

I'm not normally a big gnocchi fan but Gnocchi, Ham and Pea Casserole hits the right spot for me. It's creamy and sumptuous and full of flavour, but it's also very quick and easy to make. And for me, that's the essence of a good lunch!

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Gnocchi, Ham and Pea Casserole

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 tablespoon butter
1 onion
8 oz cooked ham (deli ham)
¼ teaspoon chopped fresh thyme
½ pint water
1 chicken stock cube
1 lb potato gnocchi
6 oz frozen peas (thawed)
4 tablespoons single cream (heavy cream)
  pepper
4 oz Gruyere cheese

How to Cook Gnocchi, Ham and Pea Casserole

  1. Peel and chop the onion, dice the ham and grate (shred) the cheese. Melt the butter in a large ovenproof frying pan (skillet) over medium heat. Add the chopped onions and cook for about 4 minutes (stirring) until softened. Stir in the diced ham and the thyme and continue to cook until the ham is lightly browned.
  2. Boil the water and dissolve the chicken stock cube (it will make a slightly stronger-than-normal stock). Add this to the pan and bring to a simmer. Add the gnocchi, stir well, cover and cook for about 5-6 minutes until the gnocchi is becoming tender. Remove from the heat and stir in the peas, cream, and ¼ teaspoon of freshly-ground black pepper. Check the seasoning and add a little salt if required. Sprinkle the grated Gruyere cheese over the top and place under a pre-heated grill (broiler) for 3-4 minutes until golden and bubbly. Serve hot.
GRAHAM'S HOT TIP:
If you don't have an oven-proof frying pan, transfer the contents to an oven-proof dish before placing under the grill (broiler).