Comfort food doesn’t mean hours in the kitchen. Our speedy baked gnocchi will instantly warm you up.
Ingredients
- 500g gnocchi
- 1 bunch silverbeet, stems trimmed, leaves roughly chopped
- 80g unsalted butter
- 1/2 cup (75g) plain flour
- 1L (4 cups) milk
- 1 2/3 cups (200g) coarsely grated cheddar
- 1 cup (80g) finely grated parmesan, plus extra to sprinkle
- 2 tablespoons finely chopped dill
- 2 spring onions, finely chopped
- 2 tablespoons currants
- 2 tablespoons toasted pine nuts
Method
- Step 1Preheat the oven to 180°C.
- Step 2Cook the gnocchi in a saucepan of boiling salted water according to the packet instructions. Remove with a slotted spoon and set aside.
- Step 3Add the silverbeet to the pan and blanch for 1-2 minutes. Drain, then refresh under cold water. Set aside.
- Step 4Using the same saucepan, melt the butter over medium-low heat, then add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk until smooth. Cook, whisking, for 8-10 minutes or until thickened. Add the cheddar and parmesan and cook, stirring, for 1-2 minutes or until smooth and the cheese is melted. Season well, then stir through the dill and spring onion until well combined.
- Step 5Spread half the bechamel sauce in the base of a 2.5L baking dish, then top with the gnocchi and silverbeet. Sprinkle over the currants and half the pine nuts. Cover with the remaining bechamel and sprinkle over remaining pine nuts and extra parmesan. Bake for 20-25 minutes until golden. Spoon onto plates and serve.
- Low carb
- Lower gi
Nutrition
2668 kj
Energy
37g
Fat Total
22g
Saturated Fat
4g
Fibre
26g
Protein
94mg
Cholesterol
821.69mg
Sodium
15g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
This twist on Greek spinach pie adds gnocchi for the ultimate comfort dish.
- Author: Jessica Brook & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au
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