Gnocchi gratin with Manchego cheese
Comment: Manchego is a semi-hard Spanish sheep's cheese with a slightly discreet taste. For a more pronounced taste, you can use Parmigiano-Reggiano, but a little less: 150 g instead of 250 g of Manchego.
Normally the gnocchi (frozen) should be cooked for 2 minutes in boiling water. Here, in a gratin, no pre-cooking necessary. For the peas, cook them beforehand without forgetting that they will still cook a little in the gratin. Immerse them in cold water at the end of cooking so that they retain their color. The first time my mission was not to use meat, the next time, I will put diced ham, a good tasty country ham, and we can call this dish: gnocchi gratin with ham.
5 to 6 servings
1 kg frozen gnocchi, thawed
3 to 4 cloves of garlic
40 g butter
40 g flour
800 ml milk / cream (Béchamel more liquid than normal to accommodate the gnocchi).
250 g Manchego or 150 g grated Parmigiano-Reggiano
200 g peas (frozen or fresh), cooked
250 g diced ham (opt)
S + P
Melt the butter in a fairly large saucepan.
Add the grated or finely chopped garlic and cook for a few minutes without burning it.
Add the flour and mix (with a whisk) to obtain a roux. Cook it for 1 to 2 minutes over low heat so as not to burn the garlic.
Add milk, mix well and thicken while stirring.
Salt, pepper and nutmeg.
Add the peas (cooked), and the ham (opt) and heat through.
Off the heat, add and mix 150 g of the Manchego (or 100 g of Parmigiano-Reggiano).
Add the gnocchi and mix well.
Butter a gratin dish, pour in the mixture and sprinkle with the rest of the Manchego (100 g) or Parmesan (50 g).
Bake for 30 minutes in an oven preheated to 180C near the top to gratinate. Depending on the oven, increase to 200C for the last 5 minutes.