Delicious, chewy, cheesy, crisp on top … slam it in the oven and it’s ready in half an hour. Baked gnocchi is my go-to for a hassle-free dinner, and this version with leeks and a fiery kick from the harissa is a simple, store-cupboard win. You could just as easily use your favourite goat’s cheese or feta instead of mozzarella, if that’s what you have in the fridge. Either way, this is dinner in about half an hour.
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Prep 10 min. Cook 30 min. Serves 2, generously. 400g gnocchi. 500g leeks, finely sliced. 1 tbsp olive oil. 300g creme fraiche. 6 heaped tsp harissa. 1 tsp flaky sea salt. 150g mozzarella, roughly torn. 40g panko or white breadcrumbs. 40g pine nuts, roughly chopped. Heat the oven to 200C (180C fan)/390F/gas 6. Put the gnocchi and leeks in a large bowl and pour over enough just-boiled water to cover. Leave to blanch for two minutes, then drain well.
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