Crispy on top and scrumptiously cheesy on the inside – perfect!
ALSO TRY: Chilli chicken nachos
Ingredients
- 200 ml pot half-fat crème fraiche
- 250 ml milk
- 150 g Gruyère, grated
- 1 tsp English mustard
- 500 g pack fresh gnocchi
- 150 g fresh or frozen peas
- 180 g shredded ham hock
- 4 baby leeks, thickly sliced
- 2 tbsp snipped chives
- 2 tbsp freshly grated Parmesan
- 25 g fresh white breadcrumbs
- 1 tbsp olive oil
Instructions
1 Preheat the oven to 200 ̊C/Gas 6. In a large bowl, beat together the crème fraiche and milk. Stir in the Gruyère, mustard and a little seasoning.
2 Add the gnocchi, peas, ham, leeks and chives, and stir gently together until evenly mixed. Tip into an oven- proof dish and bake for 15 min.
3 For the topping, stir together the Parmesan, breadcrumbs and olive oil. Scatter over the top of the gnocchi and return to the oven for a further 15–20 min until bubbling and golden brown. Allow to stand for about 5 min before serving.
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Feature Image: Woman&Home
