Gnocchi gratin with smoked ham, broccoli and chorizo

  • Preparation 35 min
  • Cooking 25 min
  • Servings 6 to 8
  • Freezing Absolutely



  • 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



  • 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.