My family love a pasta bake but it's always good to be on the look out for something a little different. This is similar but instead of pasta, you use gnocchi. The tasty gruyere cheese crunchy topping contrasts with the rich and smooth gnocchi smothered in a tasty sauce. Try to use a thick cut ham and smoked ham is even better to give great texture and depth of flavour.
Ingredients 1 shallot
200ml boiling water
500g fresh gnocchi
120g frozen peas (petit pois are the best as they are small and sweet)
100g gruyere cheese
120g thick cut ham
150ml creme fraiche
9 fresh sage leaves finely chopped
4 tbsp breadcrumbs
Salt and freshly ground pepper
Preheat oven to 200c (fan forced).
Butter a casserole dish approx. 30cm x 20cm
Finely chop the shallot and fry in butter in a saucepan until softened.
Add the gnocchi to the onions as well as the water and simmer until heated through.
Next add the peas and mix through until warmed.
Tear the thick cut ham, add to the mix along with the crème fraiche, 30g of the gruyere cheese and 6 of the finely sliced sage leaves.
Season well with salt and freshly ground pepper.
Grate on a little nutmeg.
Mix through and then place into the dish.
Combine the breadcrumbs with the remaining cheese and spinkle over the top of your gratin.