The weather forecast greatly influenced the recipe we chose to make today! Blustery winter weather pairs perfectly with warm, cheesy comfort food like Gnocchi Gratin with Gruyere and Bacon. The aroma of applewood smoked bacon and baking cheese always seems to draw people to the kitchen. Those staff people lucky enough to be there when the gnocchi came out of the oven were very pleased indeed. The Cooking School staff at Jungle Jim’s International Market really enjoy recipes that are easy to prepare when returning home from work. Odds are you will add this recipe to your culinary repertoire. Shelf stable gnocchi makes for a less-than-typical but oh-so-delicious ingredient for cheesy comfort food. It can be prepared in a variety of ways and we are happy to introduce you to it!
Gia Russo makes a 16 ounce mini gnocchi, vacuum sealed package that works perfectly for this dish. The mini gnocchi make for just the right size bite. You’ll find this gnocchi in the International section in the aisle next to all the dry pastas. Once you open the package, gently break the gnocchi apart. Besides the great taste, the best thing about using this gnocchi is that you don’t have to boil it first – just use it right out of the package! Please note that you can use the gnocchi right out of the package for just this recipe.
Preheat the oven to 400° and grease a 7×11-inch baking dish.
Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the scallions and sauté 2-3 minutes, until softened.
Whisk in the flour until smooth.
Gradually whisk in the milk, then wine.
Continue cooking and whisking until the sauce thickens, 3-4 minutes.
Remove from heat, add the Gruyere, ¼ cup Parmesan cheese, salt and pepper and stir until the cheese is melted.
Add the cooked, crumbled bacon and mix well.
Add gnocchi and stir until well mixed.
Transfer to the prepared baking 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.
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.
Serves 6 as a side dish
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