Name: Gnocchi and cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 500 g gnocchi boiled; 375 ml milk; ½ onion sliced; 2 leaves; 2.5 ml black peppercorns whole; 125 g bacon streaky, diced; 30 ml butter; 250 g brown mushrooms sliced; 30 ml flour; 250 ml grated mature cheddar; salt and freshly ground black pepper to taste; 125 ml cheddar cheese grated

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Ingredients (12)

500 g	gnocchi — boiled
375 ml	milk
½	onion — sliced
2	leaves
2.5 ml	black peppercorns — whole
125 g	bacon — streaky, diced
30 ml	butter
250 g	brown mushrooms — sliced
30 ml	flour
250 ml	grated mature cheddar
	salt and freshly ground black pepper — to taste
125 ml	cheddar cheese — grated

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Method:

Preheat the oven to 220ºC.

Place the milk, onion, bay leaves and peppercorns into a small sauce pot and heat until steaming (don’t boil). Remove from the heat and allow to infuse.

Heat a medium heavy based pot and fry the bacon until crispy, add the butter and heat until melted. Add the mushrooms and saute until softened and browned.

Strain the milk and discard the onions etc. Add the flour to the bacon and mushroom mixture and stir until well combined. Add the milk and stir vigorously until no lumps are present and the mixture is thickened (this will take a few seconds).

Remove from the heat and add 1 cup of grated cheese. stir until well combined. Season to taste.

Place gnocchi in a medium oven-proof dish and cover with the sauce. Sprinkle with 1/2 cup of grated cheese.

Pop into a hot oven for +- 15 minutes or until golden and bubbling.

Serve with a rocket and rosa tomato salad.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.