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Pasticcio di gnocchetti

 Baked gnocchi 

Ingredients: (for two servings)

15 g butter

15 g flour

250 ml milk

one pinch of salt, pepper

one pinch of ground nutmeg

250 g small packaged potato gnocchi

125 g cooked ham

100 g grated gruyere cheese

20 g grated parmesan cheese


Prepare your béchamel sauce by melting the butter in a medium saucepan over medium heat.

When the butter is melted add the flour and stir until smooth.

Cook until the mixture turns a light, golden color, about 7 minutes then remove from the heat and let it cool.

Meanwhile heat the milk in a separate pan until it is about to boil. Add the milk to your mixture and whisk vigorously until very smooth.

Cook over medium heat and bring back to a boil stirring constantly until the sauce thickens.

Remove from the heat and season with salt, pepper and nutmeg.

Meanwhile pre-heat your oven at 200 C.

Cut your ham in thin strips.

Bring a tall pan, three quarters full of water to a boil.

When the water boils, add sea salt and your small gnocchi.

Once the gnocchi come up to the surface, after about 2 minutes, take them out of the water with a skimmer.

Season the gnocchi with the béchamel sauce, add the ham and the grated gruyere cheese.

Stir everything together.

Place your seasoned gnocchi in two rectangular buttered oven-proof dishes.

Sprinkle with grated parmesan cheese, add a few butter flakes and place in the warm oven for 20 minutes.

Turn the grill on for 2 minutes at the end to color the gnocchi.


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