Carbonara Gnocchi Bake
Carbonara Gnocchi Bake
- Preparation time 30 mins
- Serves 4 people
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Ingredients
- 500ml chicken stock
- 50g butter
- 12 rashers streaky bacon
- 1 large leek, thickly sliced
- 1 brown onion, diced
- 50g plain flour
- 1 tsp English mustard powder
- 500ml milk
- 150g mature cheddar, grated
- 325g gnocchi
- 2 Tbsp grated Parmesan
- 4 egg yolks
- Salt and freshly ground black pepper
Method
- Melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind.
- Add the leeks and fry for 5–6 minutes until softened.
- Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring frequently. Once bubbling, cook for 1 minute to thicken.
- Turn off the heat and stir two-thirds of the cheese, and most of the bacon into the sauce. Season with salt and pepper.
- Bring a large saucepan of water to the boil. Cook the gnocchi according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven.
- Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top.
- Preheat the oven to 200°C. Bake for 15 minutes until the top is golden and the sauce is bubbling.
- Finish with the egg yolks* and stir through to serve.
Notes
*Not sure what to do with your leftover egg whites? Try any of these delicious ideas.