Mushroom, leek, Camembert & gnocchi tray bake
Waitrose and Partners

Mushroom, leek, Camembert & gnocchi tray bake

2.5 out of 5 stars(3) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 300g Essential Mushrooms, finely sliced
  • 2 tbsp Essential Olive Oil
  • 500g Essential Gnocchi
  • 500g Essential Leeks, sliced
  • 400g Essential Cream Of Mushroom Soup
  • 250g Camembert, torn into medium chunks
  • 75g walnuts, toasted and roughly chopped (optional)
  • 25g flat leaf parsley, roughly chopped (optional)
  • 2 Finely grated zest of Essential Lemons (optional)


  1. Preheat the oven to 200°C, gas mark 6. Warm a large frying pan or wok over a high heat, then fry the mushroom for 2-3 minutes. Add the olive oil and cook for 2 minutes. Set aside in a wide, shallow ovenproof dish.

  2. Meanwhile, bring a pan of water to the boil. Add the gnocchi and leeks. Cook for 3 minutes or until the gnocchi rise to the surface. Drain, then add to the dish with the mushrooms and season.

  3. Pour the mushroom soup over the dish contents and scatter with the Camembert. Bake for 15-20 minutes or until golden and bubbling. Serve scattered with the toasted walnuts, parsley and lemon zest (if using).

Cook’s tip

This recipe works perfectly with other pasta too – just replace the gnocchi, cooking the pasta until just tender.


Typical values per serving when made using specific products in recipe


1,921kJ/ 460kcals



Saturated Fat












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Overall rating (2.5/5)

2.5 out of 5 stars3 ratings