Afternoon folks – keeping well? Here for the cheesy gnocchi bake? Of course you are, it’s a scorcher, but…
Apologies for the lack of posts, but as reasons go, as previously mentioned, we’ve got a killer reason. Now, because I know our readers consist of two types:
- learned folks who will offer me sage advice which I’ll promptly ignore in favour of spending my days trying to perfect every voice from ‘One Day More’; and
- nosey gossips who demand every morsel and detail and will be fumin hun if we don’t tell…
I shan’t go into detail. Maha. But that’s also the last time I’ll allude to it because frankly, Mr Shankley, I’m sick of talking about it.
Before we get to the blog, just a reminder that our diet planner is coming out very soon! If you liked the cookbook you’ll love the planner, and if you buy it and hate it, at least you can scrawl rude words on my cartoon face. There’s 26 recipes, six months of challenges and places to write stuff, and well, in short, it’s tremendous. You can order it here and it’ll even open in a fancy new window to stop you getting distracted.
As we press on with all the exciting things that need attending to, we’re going to revisit some of the older blog recipes and give them a gussy-up. Actually, I believe the term to use is glow-up, where something that was once a wreck to look at is transformed into something beautiful simply by shaking out their hair and taking their glasses off. I’ve tried doing exactly that, but if I shake my face, my lips don’t stop moving until three days later and people assume I’ve developed an essential tremor. Also, if you look back at our old blog entries, our recipe style was something else: a paragraph of guff with ingredients missing and measurements all awry. Oh, and let’s not forget that St Margaret of the Church Hall Massive does like to change the syns occasionally just to be tricksy.
We, because we’re filthy, will be calling these revisitations our ‘recipe reacharound’. Because who doesn’t look a reacharound? I wouldn’t know. I’m so rotund these days that it would take a relay team and a safety car to give me one of those. We aren’t planning on doing all the old recipes again because Christ, some of the combinations we used to come up both sicken and disgust me, but over the next year we might find ourselves revisiting a few. But just the old favourites, eh?
So, first in our reacharound is the saucy cheeseburger gnocchi bake from 2015. It’s an amazing dish – quick to make, easy to pad out and has enough cheese on it to drown a horse, though why you’d want to do that is anyone’s guess. When we published it Uptown Funk was at number one, no-one had heard of the coronaVIRUS and one of the biggest news items was that someone had taken a picture of the sun and it looked angry. I mean, as memorable days go, it’s not a winner. But looking back at the blog entry is hilariously sweet: I was gushing over the fact we had 1,000 followers. Seems incredible now we’re well over 500,000 but let me say, without a slip of sarcasm, that we’re still thankful for each and every one of you. If you have been reading since day one, I’d love to hear from you – please leave a comment!
For some reason I thought the best lead-in for a recipe was to talk about my cat vomiting, which I’d probably steer away from now. But one thing remains a comfort: even half a decade ago, my cat was a stone-cold bitch. Don’t get me wrong, I love her and her permanently angry human face, but she exudes anger and vitriol like you wouldn’t believe. If she came through the cat flap covered in blood and waving a flick-knife around in her paws, I wouldn’t question her. I long worry for the day when I wake to find the corpse of my husband, his throat clawed open and her merciless eyes fixed on me from across the bedroom. She’d probably teach herself to speak human if only so she could silkily whisper in my ear that I’ve always been a fat disappointment to her as I died. The other cat is fine, by the way – he’s far more mellow, which I put down to the fact he spends 22 hours a day licking at his willy. I wish I could, but he’d probably scratch my face if I tried it.
Good news though: we longer have that carpet. Every cloud…
To the cheesy gnocchi bake then!
Honestly, how’s that pan of cheesy gnocchi bake for a sight for sore eyes?
You want the top of the cheesy gnocchi bake to crisp and bubble. Don’t be afraid to add more cheese, we won’t ever tell.
Cheesy gnocchi bake is one of those dishes that tastes amazing but looks shite plated up – cover with hot sauce, it hides all sins. Syns. Shush.
cheesy gnocchi bake
Prep
Cook
Total
Yield 4 large servings
We previously used Quark for this recipe, and you can do so too if you're not a fan of flavour and fun in your meals. We swapped it out for Philadelphia Lightest which adds a much nicer creaminess but does add 10 syns - so if you are trying to make this lighter, drop it. If you wanted to take it a step further, you could swap the gnocchi for small boiled potatoes, but honestly.
This cheesy gnocchi bake - like all of our recipes - is very easy to customise. Good additions would be sweetcorn, peas or different, strong mushrooms. Quorn mince does work well if you're that way inclined.
Ingredients
- 100g of button mushrooms, sliced finely
- two large peppers (one red, one green, or use whatever you have) diced fine
- one large onion, diced fine
- one garlic clove, minced fine
- 500g chilled gnocchi (we use ASDA gnocchi because we've let ourselves go, and that's 6 syns for 500g)
- 500g of lean mince
- pinch of salt and pepper
- 250g of Philadelphia Lightest (swap for Quark if saving syns) (10 syns)
- 160g of light grated mozzarella (4 x HEA)
- teaspoon of dijon mustard and a tablespoon of Worcestershire sauce
- one beef stock cube
This serves four big portions and comes in at 4 syns each.
Instructions
- preheat the oven to 180 degrees
- cook your gnocchi according to instructions, but if it's anything other than throwing them in boiling water, waiting for them to float and setting aside, you're doing it wrong
- pop your onion and peppers into a heavy-bottomed pan (and one that can go in the oven and under the grill, mind you) with a little bit of oil and sweat it down until softened
- add the garlic and mince and fry it off - you can this to be quite 'dry'
- we crumble in a stock cube here but you can skip it if you're watching your salt intake
- in a bowl, combine the Philadelphia, mustard, Worcestershire sauce and salt and pepper together
- mix it into your beef and add the gnocchi
- top with the grated cheese
- pop into the oven for about fifteen minutes, then under the grill to crisp up for about another five minutes (keep an eye on it)
- we serve in a bowl with a lake of hot sauce, but your experience may vary
Notes
Books
- our slimming cookbook can be ordered online now - full of 100+ slimming recipes, and bloody amazing, with over 2400 5* reviews - even if we do say so ourselves: click here to order
- our new diet planner is launching soon and is utterly brilliant - you can order it here (it’ll open in a new window)
Food
- we buy our flavoured oils from Yorkshire Drizzle and we used their chilli oil to cook off the mince and vegetables - you can take a look at their range here: it'll open in a new window
- we have started using Musclefood again for meat - until we're happy that their quality is back to what it was, we will not be referring people there - but it's all under review. The mince we used here was superb however!
Tools
- a decent sized frying pan that you can make this entire dish in will keep it as a one-pot dinner
- we're lucky enough to have a big Le Creuset frying pan which goes in the oven and under the grill no problem at all - we love them, but they're expensive
- a good alternative pan is this KitchenCraft Masterclass, which comes in around the thirty quid mark
- we were asked where we got our silicone oven-mitts from that someone spotted in a video - they're from Amazon and are dirt cheap (£6) - you can buy them here and the good news is, once you've got your hot pan from the oven, you can grip your boob with the hot mitts and it feels lovely...so I'm told
Courses dinner
Cuisine easy dinner
I hope you all enjoy it! Please do let us know if you have cooked this by tagging us on Instagram or Twitter (@twochubbycubs for both) or via our Facebook channels. If there’s a particular recipe you want us to revisit, drop us a line!
Whilst we’re on a roll with one-pot dinners, you’ll find a lot to like here:
- one pot super quick cheat’s lasagne (syn free)
- chicken and mushroom one-pot paella (syn free)
- one pot chicken and lentil dinner (syn free)
- actifry or one pot lamb tagine (syn free)
- chicken dopiaza (syn free)
- spicy dynamite baked beans (syn free)
- minestrone soup (syn free)
- roast pork in a chard and chickpea stew (syn free)
- one pot pork and rice stew (syn free)
- creamy chicken and vegetable soup (syn free)
- absolutely perfect chilli (syn free)
Enjoy!
J