Baked Gnocchi with Ham, Peas and Cheese Sauce
Pillowy potato gnocchi baked in a creamy cheese sauce with sweet peas and salty ham, ready in 30 minutes.
Made with Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.39 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Bring a large pan of salted water to the boil and cook the gnocchi for 2 minutes, until they float to the top, then drain well.
2 min - 2
Warm your ready made cheese sauce (see the base recipe) in a pan, loosening with a splash of milk if needed.
- 3
Stir the gnocchi, ham and peas into the sauce. Season with black pepper.
- 4
Tip into a baking dish and scatter with the cheddar and breadcrumbs, then drizzle with the oil.
- 5
Bake for 15 to 18 minutes until bubbling and golden on top.
16 min 40 s - 6
Rest for 3 minutes before serving.
Tips
- Do not overcook the gnocchi first. They cook again in the oven and will turn mushy if boiled longer than 2 minutes.
- Use a quality ham and tear it into big pieces for the best texture.
- For a crisper top, finish under the grill for 2 minutes.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 2 days. Reheat with a splash of milk until steaming hot all the way through. Freezing is not recommended, as gnocchi turns soft.
Questions
Can I use shop bought gnocchi?
Yes, shelf stable or fresh gnocchi from the supermarket works well. Follow the packet on how long to boil.
Can I make it vegetarian?
Yes. Leave out the ham and add 200 g sliced mushrooms, fried until golden. Check your cheese is vegetarian.
Can I use frozen gnocchi?
Yes, cook straight from frozen for 3 to 4 minutes, drain well and continue as written.
More made with cheese sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.