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Ingredients (for 4 to 5 servings as a starter, or 3 servings as a main course):
500gms gluten free potato Gnocchi (BiAlimenta or Farabella brands)
50 gms butter
1/2 litre milk
1 level tablespoon of cornflour with some extra milk to form a 'cream'
1 egg yolk
60 gms Emmental cheese (or substitute with Jarlsberg or Cheddar)
4 tablespoons of cream
Pinch of grated nutmeg
Salt and Pepper to taste
To garnish: 70 grams grated Parmesan
Ovenproof baking dish
(This dish is best made with Gnocchi)
Cook the gluten free potato Gnocchi and remove from the water with a slotted spoon. Set aside on a wide dish or tray (so that they don't 'clump' together as they cool).
Melt the butter in a pan. Add the milk and gently bring to boiling point. Cream the cornflour with two or three tablespoons of cold milk, and then add all to the hot milk/butter mixture in the pan. Stir continuously as you continue to heat through. The consistency should become thicker. Add salt, pepper and a pinch of nutmeg and mix all together. Then remove the pan from the heat.
Add the egg yolk, grated Emmental cheese and the cream to the mixture and stir gently.
Line the dish with a little of the sauce. Cover this with a layer of gnocchi. Then spoon some more sauce over the gnocchi to form a layer. Continue with another layer of gnocchi and sauce and so on until the gnocchi is used up. Try and have a little sauce left for the top. Sprinkle the grated Parmesan over the top of dot with the 50gms butter cut into pieces
Place in a medium hot oven for approximately 15 minutes and serve.