I haven’t had gnocchi for what feels like years. It’s probably only a matter of weeks, but when you’ve got a gnocchi addiction it can really mess up your sense of time. So, I had to remedy this today and made this simple yet delicious gnocchi bake.
I adore tenderstem brocolli and was delighted when I found a pack on offer (I know, I’m really sad). Although normal brocolli is great too, tenderstem is perfect for a week night meal because it cooks so quickly. You can throw it into any dish (within reason) without needing to pre-cook it.
Mushrooms and bacon are classic pairings for brocolli, so they go wonderfully together in this dish. The deep, earthy flavours compliment the gnocchi beautifully. I topped my bake with a little sprinkling of Cheshire cheese – this is a hard, mild, crumbly cheese (if you can’t get Cheshire cheese then any cheese which fits this description will do the job) which just adds another level of taste, plus if a dish doesn’t have cheese it’s not worth having!
Putting the bake under the grill for a few minutes adds a lovely additional extra texture. You have to give this one a go!
This will serve 4 and takes 30 minutes.
Mushroom and Brocolli Gnocchi Bake
200g smoked bacon lardons
300g chestnut mushrooms
200g tenderstem brocolli
1 small glass white wine
200g half fat creme fraiche
50g cheshire cheese
1. Preheat your grill to max.
2. Brown the lardons in a frying pan over a high heat. Add the sliced mushrooms and chopped brocolli – cook for 5-7 minutes, stirring now and again, until the mushrooms have reduced in size a little.
3. Add the wine – let it bubble down a little, then add the creme fraiche, gnocchi and 100ml water. Bring to a simmer and cook until the gnocchi is squidgy to the touch.
4. Season with salt and pepper, pour into an oven proof dish and evenly crumble over the Cheshire cheese. Cook under the grill until the cheese is melted and starting to bubble. Enjoy!