French Onion Gnocchi Bake W. Tenderstem & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your brown onions

Slice your white cup mushrooms finely

Peel and finely chop (or grate) your garlic

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add your gnocchi to an oven-proof dish with a drizzle of vegetable oil

Give everything a good mix up and put the dish in the oven

Cook for 25 min or until the gnocchi is crispy – this is your crispy gnocchi

While the gnocchi is cooking, heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat with a drizzle of vegetable oil and a small knob of butter

Once melted, add the sliced onion, sliced mushrooms and dried thyme

Add 75ml [100ml] [125ml] cold water and cook, covered, for 8-10 min or until the onions and mushrooms are completely softened, stirring occasionally

Meanwhile, grate your cheddar cheese finely

Add your Tenderstem broccoli to a large piece of tin foil with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a small knob of butter

Scrunch the foil around the Tenderstem broccoli to form a tightly sealed parcel, then add to a baking tray and set aside for later

Tip: Cooking for 3 or more? Make 2 separate parcels!

Once the onions are completely softened, add a small knob of butter and 2 tsp [3 tsp] [4 tsp] sugar

Cook, uncovered, for 4-5 min further or until caramelised

Tip: Watch them like a hawk and stir frequently to make sure they don't burn!

Put the broccoli parcel[s] in the oven for 10-12 min or until tender with a slight bite

Boil half a kettle

Once the onions have caramelised, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with the chopped garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add 200ml [260ml] [350ml] boiled water with your vegetable stock mix, Henderson's Relish and Marmite

Bring to the boil and cook for 1 min or until slightly thickened – this is your French onion & mushroom sauce

Once the gnocchi is crispy, remove the dish from the oven and add the French onion & mushroom sauce

Give everything a good mix up and top with your panko breadcrumbs, grated cheese and a generous grind of pepper

Return the dish to the oven and cook for a further 5-8 min or until golden – this is your French onion crispy gnocchi bake