Gnocchi has to be one of the most underrated carbs out there. It’s just as filling as regular pasta, but it absorbs the juices of whatever you’re serving it with so much better than say, tagliatelle.

From a health perspective, the potato-based dumpling is pretty high in vitamin C and low in cholesterol. It’s also, of course, a good source of energy. Ready in a matter of minutes, that makes gnocchi an excellent lunchtime food if you want to stay full until dinner.

This gnocchi bake combines that carb magic with plenty of leeks and mushrooms (you can add whatever else you have in your veg drawer), and is topped with Opie’s delicious pickled walnuts. Leeks are rich in anti-inflammatory flavonoids and gut-loving soluble fibre, while walnuts are packed with omega-3 and magnesium.

Double cream and cheese finish the bake, both of which are rich in calcium and vitamin A. Parmesan is considered a ‘functional food’ by some, thanks to its easily digestible protein and high calcium content.

Use up any leftover vegetables in this roasted gnocchi and leek bake