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4
July
Cheese and Bacon Gnocchi Bake
Cheese and Bacon Gnocchi Bake
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 |