Marmite gnocchi mac ‘n’ cheese 🧀 Serves 4 500g fresh gnocchi 300g cherry tomatoes 3 tbsp olive oil 60g white bread, sliced rocket salad, to serve (optional) 30g butter, plus extra for the toast 45g flour 450ml semi-skimmed milk Worcestershire sauce (optional) 1 tbsp Dijon mustard 125g mature grated Cheddar cheese 90g grated Red Leicester cheese, a handful reserved for topping 1 tbsp Marmite or yeast extract, plus extra for the toast 1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss together the gnocchi, cherry tomatoes and olive oil in a baking dish around 30 x 20cm. Roast for 20 mins until the gnocchi is golden and the tomatoes are just blistering. 2. Meanwhile, toast the bread and spread with butter and Marmite. When cool, whizz in a food processor to make rough breadcrumbs. Mix the breadcrumbs with the reserved handful of Red Leicester. 3. For the cheese sauce, heat the butter in a saucepan over a medium heat. Stir in the flour, then whisk in the milk a little at a time. Bring ...