When the temperature drops, this is the heavyweight champ your dinner table needs.
KNOCKOUT GNOCCHI
PREP TIME: 15 MINUTES | COOK TIME: 50 MINUTES | YIELD: SERVES 6-8
1 x 500g Forage and Feast Gnocchi Di Patate Pasta
1 x 190g Forage and Feast Artichoke and Tomato Salad
1 x 250g Forage and Feast Ricotta
1 x 295g Forage and Feast Pitted Halkidiki Green Olives, drained
80g Forage and Feast Parmigiano Reggiano, grated
60g basil, washed, torn
200g leftover roast, shredded, (you can use chicken, beef, lamb or pork – we used lamb)
1 x recipe bechamel
Salt and pepper
For the bechamel,
20g butter
20g flour
250ml milk
Salt and pepper
A pinch of ground nutmeg
Preheat oven to 180C.
Use butter to grease and line a round 25cm cake tin with baking paper.
Blanch gnocchi according to instructions on the packaging.
Combine all of the ingredients along with the blanched gnocchi.
Transfer the gnocchi mix to the cake tin.
Bake for 40 minutes or until a golden brown crust forms on the top.
Allow to rest in the tin for 15 minutes.
Remove from the tin and serve.