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7
July
Cheese and Bacon Gnocchi Bake
If you don’t want tomake your own gnocchi, then feel free to buy the ready-made stuff. However, it is so simple to make – literally two ingredients – that why wouldn’t you?
If you want to shave off a few more calories on this recipe, you could substitute the butter for a low fat spread, but personally, I think that butter is better.
While the low fat spreads are often lower in calories, they are a different type of fat to butter; a man made fat called trans fat that is a large contributor to heart disease. Liquid fats like soy or olive oil, are hydrogenated to make them solid. Now, I am not claiming that butter is good for you, but in moderation, it is far better and the taste is infinitely superior. Remember, some dietary fat is one of the fundamental nutrients that your body needs to have so that all body organs and systems can function properly.
You could also use cheddar instead of parmesan if you prefer, but I like to use parmesan due to its stronger taste you can get away with using less.
Cheese and Bacon Gnocchi Bake
Print recipe
| Serves | 4 |
Ingredients
- 5 Rashers Smoked Back Bacon
- 350g Floury Potatoes (such as Desiree) (peeled and chopped)
- 80g Plain Flour
- 2 teaspoons Dried Thyme
- 2 cloves Garlic (crushed)
- 30g Unsalted Butter
- 30g Plain Flour
- 1 teaspoon Mustard Powder
- 600ml Skimmed milk
- 2 handfuls Baby Spinach
- 50g Freshly Grated Parmesan
Directions
| 1. | Grill the bacon then drain on kitchen roll. Once it is cooled, cut into small pieces and set aside |
| 2. | Boil the potatoes in some lightly salted water. Drain and mash until smooth |
| 3. | Mix in the flour, thyme and garlic then set to one side to cool |
| 4. | Once cooled, dust a work surface liberally with plain flour, and roll the potato mixture into long thin sausages |
| 5. | Cut every 2.5 cm (1 inch). Press and roll the dumpling against the tines of a fork |
| 6. | Add the gnocchi to boiling water, and cook for 2-3 minutes, in batches. When they float to the surface, they are done. |
| 7. | Scoop them out with a slotted spoon or spider sieve, and place into an oven proof dish |
| 8. | Preheat the oven to Gas Mark 5 / 190°C / 375°F |
| 9. | Melt the butter in a saute pan, and then add the flour and mustard powder. Stir over the heat for a few minutes to cook the flour |
| 10. | Add the milk a little at a time, whisking until smooth between each addition. |
| 11. | Add the spinach, and half the cheese |
| 12. | Pour the sauce over the gnocchi and sprinkle with the remaining cheese and cooked bacon |
| 13. | Bake for 20 minutes |
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