Gratin of Pan-Fry Gnocchi Spinach with Bechamel Sauce and Black Pepper
INGREDIENTS
- 1 pack La Famiglia Rana Pan-Fry 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.
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
Changing servings will update the ingredient list below.
SERVINGS
-
+
- 1 pack La Famiglia Rana Pan-Fry 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.
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.
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