Gnocchi gratin with smoked ham, broccoli and chorizo

Name: Gnocchi gratin with smoked ham, broccoli and chorizo
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6 to 8
Cuisine: Québécoise
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 35 min
Cooking 25 min
Servings 6 to 8
Freezing Absolutely

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Ingredients
Preparation
Comments

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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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

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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.

Our sommeliers suggest

Le Mas des Patriotes Le Clos de France 2021

Quebec, Canada

The Mas des Patriotes Le Clos de France is a fruity, lively Quebec chardonnay, and it's there to cut through the richness of the cheddar and raclette sauce. Its freshness cleans your mouth between bites of gnocchi, and its white fruit stands up to the smoked ham and chorizo. Go back for a second glass and a second helping, no questions asked. See the product

Tête Carée, 4.1%

Tête d'Allumette

Brewed over a wood fire, this bitter keeps a slightly smoky base that goes straight to the ham and chorizo. Its toasted grain and stone fruit follow the gratin, and its caramel gets along with the oven-roasted broccoli. Rustic calls for rustic. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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