|500 g||gnocchi — boiled|
|½||onion — sliced|
|2.5 ml||black peppercorns — whole|
|125 g||bacon — streaky, diced|
|250 g||brown mushrooms — sliced|
|250 ml||grated mature cheddar|
|salt and freshly ground black pepper — to taste|
|125 ml||cheddar cheese — grated|
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.