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Florentine Gnocchi Bake
By Andy | January 26, 2009
Florentine Gnocchi Bake
Serves 8
Prep time : 12 minutes
Cooking time : 30 minutes
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Ingredients
2 tablespoons extra-virgin olive oil.
1 large red onion, halved, sliced thinly.
3 cloves garlic, crushed.
200 grams prosciutto, chopped.
1 bunch silverbeet, leaves removed, shredded.
1kg potato gnocchi. Try our easy to make potato gnocchi recipe.
3 cups plain yoghurt.
125 grams bocconcinni cheese, torn.
50 grams parmesan cheese, grated finely.
Method
Preheat oven to 220 C.
Place a large frying pan over medium heat and add oil. Add onion and cook for 5 minutes, until opaque and soft. Add garlic and cook for 1 minute.
Add prosciutto and cook for a further 3 minutes, then remove from heat.
Place silverbeet in a freezer bag and twist the top to seal.
Place in Microwave and cook on High for 1 to 2 minutes, until just wilted.
Drain and squeeze out as much moisture as possible. Add to onion mixture.
Season with salt and pepper.
Add gnocchi to a large saucepan of boiling salted water and cook for 3 minutes.
Drain.
Grease an 8 cup capacity casserole dish, and add half of the gnocchi.
Spread a layer of the onion and silverbeet mixture over the top and finish with yoghurt.
Repeat this process, and distribute the bocconcinni and parmesan over the last yoghurt layer.
Bake for 15 to 20 minutes, until golden.
Serving
Allow to rest for 5 minutes before serving.
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