Gratin of Pan-Fried Gnocchi Spinach with Bechamel Sauce and Black Pepper

  • 20
  • easy

Gratin of Pan-Fried Gnocchi Spinach with Bechamel Sauce and Black Pepper

  • 20
  • easy
Gratin of Pan-Fried Gnocchi Spinach with Bechamel Sauce and Black Pepper

INGREDIENTS

  • 1 pack La Famiglia Rana Pan-Fried Gnocchi Spinach
  • 10 gr butter
  • 500 ml milk
  • 30 gr flour
  • 30 gr emmental cheese
  • extra virgin olive oil
  • pinch of nutmeg
  • cracked black pepper
  • salt

METHOD

Pre heat the oven to 200°C.

To prepare the bechamel, add 2 tea spoons of olive oil to a saucepan over a low heat. Remove the pan from the heat and add the flour, then mix well to form a roux.

Return the pan to the heat and gradually add the milk until it starts to boil.

Season with a little salt, a pinch of nutmeg and cook over a gentle heat until the mixture thickens (roughly 15 minutes).

Meanwhile, melt the butter over a medium heat, using a large non stick frying pan. Add the gnocchi and cook following the instructions given on the pack, then put to one side.

Tip the bechamel into a lightly buttered, fresh non stick pan, adding the gnocchi, emmental and season with pepper. Place in the oven and cook for approximately 15-20 minutes at 180°C.

Allow to cool for 3 minutes before serving.

INGREDIENTS

SERVINGS
- +
  • 1 pack La Famiglia Rana Pan-Fried Gnocchi Spinach
  • 10 gr butter
  • 500 ml milk
  • 30 gr flour
  • 30 gr emmental cheese
  • - extra virgin olive oil
  • - pinch of nutmeg
  • - cracked black pepper
  • - salt

METHOD

Pre heat the oven to 200°C.

To prepare the bechamel, add 2 tea spoons of olive oil to a saucepan over a low heat. Remove the pan from the heat and add the flour, then mix well to form a roux.

Return the pan to the heat and gradually add the milk until it starts to boil.

Season with a little salt, a pinch of nutmeg and cook over a gentle heat until the mixture thickens (roughly 15 minutes).

Meanwhile, melt the butter over a medium heat, using a large non stick frying pan. Add the gnocchi and cook following the instructions given on the pack, then put to one side.

Tip the bechamel into a lightly buttered, fresh non stick pan, adding the gnocchi, emmental and season with pepper. Place in the oven and cook for approximately 15-20 minutes at 180°C.

Allow to cool for 3 minutes before serving.