Cheesy gnocchi bake
A comforting dish of gnocchi, cheese and veg baked together in a creamy sauce.
Allergens: contains celery, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 60g carbs · 2g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettiuse 500g | £1.191kg · £0.12 per 100g | £0.75500g · £0.15 per 100g |
| Cheddar cheeseuse 200g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Milk (semi-skimmed)not compared | £0.85 | – |
| Onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Celery sticksuse 2 | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Basket total (full packs) | £5.54 | £5.45 |
| Cost of what this recipe uses | £3.32 | £4.05 |
| Per serving | £0.83 | £1.01 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Milk (semi-skimmed).
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat your oven to 200°C (180°C fan) and bring a large pan of salted water to the boil.
- While the water is boiling, finely chop the onion and celery. Grate the cheddar cheese.
- Add the spaghetti to the boiling water and cook according to packet instructions until al dente. Drain and set aside.
- Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add the chopped onion and celery, and cook for 5 minutes until softened.
- Stir in the cooked spaghetti, milk, and half of the grated cheese. Season with salt and black pepper to taste. Mix well until the cheese has melted and the sauce is creamy.
- Transfer the cheesy spaghetti mixture to a baking dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 15-20 minutes until the cheese is golden and bubbling.
- Remove from the oven and let it rest for 5 minutes before serving.
Tips
- To make it cheaper, use a cheaper cheese like Red Leicester or substitute half of the cheddar with grated Parmesan.
- To batch-cook, prepare the dish up to the baking step, then freeze in individual portions. Defrost in the fridge overnight and bake as instructed.
- To reheat safely, ensure the dish is steaming hot throughout before serving.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Cheddar cheese · about 200g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Milk (semi-skimmed) · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Celery sticks · about 420g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).