Gnocchi Gratin with Gruyere and Bacon
- 2 tablespoons butter
- 3 scallions, white and green parts, chopped
- ¼ cup all-purpose flour
- 2 cups milk
- 2 tablespoons white wine
- 3 ounces shredded Gruyere cheese
- ½ cup Parmesan cheese, divided use
- Pinch of salt
- ¼ teaspoon pepper
- 3 thick bacon slices, cooked crisp and crumbled (applewood)
- 16 ounces mini gnocchi, vacuum sealed package (Gia Russo)
Preheat oven to 400°. Grease a 7×11-inch baking dish.
Melt butter in a large saucepan over medium heat. Add scallions and sauté 2-3 minutes, until softened. Whisk in flour until smooth. Gradually whisk in milk, then wine. Continue cooking and whisking until sauce thickens, 3-4 minutes. Remove from heat, add Gruyere, ¼ cup Parmesan cheese, salt and pepper, stir until cheese is melted. Add bacon and mix well. Add gnocchi and stir until well mixed.
Transfer to prepared dish, sprinkle with ¼ cup Parmesan and sprinkle top lightly with pepper. Bake 25-35 minutes, until hot, bubbly and top is lightly browned. Remove from oven and allow to stand 5-10 minutes before serving.
Recipe courtesy of Jungle Jim’s Food for Thought, powered by The Cooking School.
Serves 6 as a side dish