Gnocchi gratin with smoked ham, broccoli and chorizo

Gnocchi gratin with smoked ham, broccoli and chorizo
  • Preparation 35 min
  • Cooking 25 min
  • Servings 6 to 8
  • Freezing Absolutely

Get ready to gain 20 pounds with this gnocchi gratin with smoked ham, broccoli and chorizo. In addition, I topped it with raclette cheese! Serve with a fresh salad to cut in all that fat hahaha! If I were you, I would undo my belt right away…

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Gnocchi gratin with smoked ham, broccoli and chorizo

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Ingredients

  • 2 cups broccoli cut in small florets, blanched
  • 1 kg gnocchi
  • 1 leek white part, halved and thinly sliced
  • 3 garlic cloves, finely chopped
  • 125 g PEPE sausage from the Pork Shop Charcutiers (or chorizo), diced
  • 450 g smoked ham rind removed, diced
  • Olive oil
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups milk
  • 3 tablespoons white wine
  • 1 teaspoon Italian spices
  • 2 cups (300 g) grated sharp cheddar cheese
  • 200 g Tomme au cidre de pomme raclette cheese
  • Salt and pepper from the mill

Preparation

  • Preheat the oven to GRILL.
  • In a small saucepan, steam the broccoli for 3 to 5 minutes or until cooked but still crisp. Rinse thoroughly with cold water to stop cooking and drain. Set aside.
  • In a large pot filled with boiling salted water, cook the gnocchi according to package directions. Pour into a colander, rinse thoroughly under cold water and drain. Set aside.
  • In the same saucepan heated over medium heat, add the leek, garlic, sausage, ham, add a good drizzle of olive oil and season with salt and pepper. Cook, stirring, for 7 to 8 min.
  • Add the butter and melt while stirring. Add the flour, mix and cook for 2 minutes, stirring.
  • Add the milk, wine, Italian spices and whisk to break up any lumps. Bring to a boil, reduce heat to low and simmer, stirring, 4 to 5 minutes or until the sauce thickens slightly.
  • Remove from the heat, add the cheddar and mix to melt. Add the gnocchi and broccoli and mix gently.
  • Pour into a large baking dish and place the raclette cheese slices on top. Place in the oven and bake for 2 to 3 minutes or until the cheese is golden brown! Let stand 5 minutes before eating.

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Our sommeliers suggest
Le Mas des Patriotes Le Clos de France 2021
Québec, Canada
This Chardonnay produced by the mas of the patriots in Montérégie is characterized by notes of lemon, white fruits and white flowers. Its acidity is balanced, and it has a beautiful roundness in the mouth. It will form a very nice agreement with this dish, and will decide in the fat of the sauce, for more taste pleasure. See the product
Tête Carée, 4.1%
Tête d'Allumette
Brewed into wood fire, the rustic character of the process will be found in this beer which will develop notes of toasted cereals, slightly smoked, with aromas of nucleus fruit. This English bitter will appeal alongside smoked ham and prosciutto. Caramel notes will have slightly grilled broccoli. See the product
Gnocchi gratin with smoked ham, broccoli and chorizo
Our sommeliers suggest
Le Mas des Patriotes Le Clos de France 2021
Québec, Canada
This Chardonnay produced by the mas of the patriots in Montérégie is characterized by notes of lemon, white fruits and white flowers. Its acidity is balanced, and it has a beautiful roundness in the mouth. It will form a very nice agreement with this dish, and will decide in the fat of the sauce, for more taste pleasure. See the product
Tête Carée, 4.1%
Tête d'Allumette
Brewed into wood fire, the rustic character of the process will be found in this beer which will develop notes of toasted cereals, slightly smoked, with aromas of nucleus fruit. This English bitter will appeal alongside smoked ham and prosciutto. Caramel notes will have slightly grilled broccoli. See the product

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