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Cheesy Gnocchi Bake
This rich, indulgent gnocchi number is comfort food at its finest. It starts with a simple homemade béchamel, which is loaded with lots and lots of cheese. Add gnocchi, bake to golden brown perfection and you’ve got yourself a belter of a meal. I used leftovers from my Christmas cheese board to make this. So, if you’re making a cheese board this festive season, don’t be afraid to make too much. You’ll be able to turn your leftovers into something truly delicious.
- Prep Time: 5 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Scale
- 850ml whole milk
- 50g unsalted butter
- 2 tbsp plain flour
- 250g cheeses of choice, cut into small pieces
- pinch of ground nutmeg
- 850g fresh gnocchi (refrigerated, not storecupboard)
Instructions
- Heat your oven to 200°C.
- Gently bring the milk to a simmer in a saucepan over medium heat, stirring occasionally. Once it begins to bubble, remove the saucepan from the heat and transfer the hot milk to a heatproof jug (it facilitates pouring).
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 3 mins, whisking continuously.
- Quickly but carefully whisk in the hot milk and increase the heat to medium-high. Bring the béchamel to a simmer, whisking often. It will quickly begin to thicken. Once it barely starts bubbling—a few small bubbles coming up to the surface—reduce the heat to low and cook, whisking often, until thick and velvety-smooth, around 2 mins.
- Remove the saucepan from the heat and whisk in the cheese and nutmeg. Season generously with salt and pepper.
- Gently fold in the gnocchi then transfer everything to a baking dish.
- Bake for 20 minutes, or until bubbling and golden brown, then serve and enjoy!
