Normal mac n cheese I think we can all agree is a thing of beauty!
I had a friend coming for lunch and was doing my usual scoot around the fridge to see what I had, and came up with this. I’ve added some vegetables to help lighten it up, as well as add flavour and texture. But if you feel that you want pure filth (and hey doesn’t sometimes), you could leave them out or substitute them for other veggies you like, sweetcorn works well in this too.
This makes a great week night dinner, and is quite happy to live in the fridge for a couple of days (if it lasts that long).
Serves 2-3
Ingredients
500 Gram Bag of ready made gnocchi
50 Grams Mushrooms (sliced)
1 Onion (sliced)
1 Red pepper (sliced)
1 Green pepper (sliced)
50 Grams Green beans (canned/frozen)
2 Tbsps of Chopped Parsley (optional)
1 Tbsp Oil
25 Grams Butter
25 Grams Flour
250ml Milk
50 Grams Grated cheese (I used a mix of cheddar and mozzarella, but use what you prefer or what you have in the fridge)
50 Grams Breadcrumbs (optional, I always keep a bag of breadcrumbs in the freezer, it’s a cheap, quick and easy way to add a bit of crunch to dishes)
Method
- Cook the gnocchi as per the instructions on the packet, then drain and set to one side.
- Add the oil to a pan and over a medium heat cook the vegetables until softened
- Put the gnocchi and vegetables in an oven proof dish, and pre-heat your oven to 200 degrees
- Melt the butter in a pan and stir in the flour to make a smooth paste over a medium heat, stir in the milk gradually to avoid lumps.
- The sauce will start to thicken as it cooks, reduce the heat and let the sauce cook out for another five minutes or until it no longer tastes of flour. Stir in half the cheese and mix until it has melted
- Add the sauce to the gnocchi and vegetables, and mix until well combined. Cover with the remaining cheese and breadcrumbs if your using them
- Bake for 20-30 minutes depending on how brown you want the topping to be
