Pasticcio di gnocchetti
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.