Ingredients
9 total- 50 g of plain flour
- 600 ml of semi-skimmed milk
- 1 dash of worcestershire sauce
- 50 g of panko breadcrumbs
- 450 g of fresh potato gnocchi
- 100 g of diced pancetta or streaky bacon, chopped
- 25 g of salted butter
- 1 tsp of mustard powder
- 175 g of cheese, grated (we used cheddar)
Method
4 stepsStep 1
Preheat the oven to 210°C/190°C fan/gas 6-7. Bring a large pan of salted water to the boil, add the gnocchi and cook for 1-2 mins, until it floats to the surface. Drain and set aside.
Step 2
Heat a non-stick frying pan over a medium-high heat. Add the pancetta; cook for 2-3 mins, stirring, until crispy. Remove from the pan and drain on kitchen towel. Set aside.
Step 3
To make the cheese sauce, melt the butter in a large pan; add the flour while beating with a wooden spoon, to form a roux (the paste that will thicken your sauce). Cook for 1-2 mins, to cook out the raw flour flavour. Gradually add the milk, stirring all the time, until the sauce is thick. Add the mustard powder, worcestershire sauce and season. Stir in two-thirds of the cheese; mix until it has melted and the sauce is smooth.
Step 4
Stir the gnocchi and pancetta into the sauce and tip into an ovenproof dish (approx. 25cm x 20cm and 5cm deep). Scatter with the breadcrumbs and the remaining cheese; bake for 20-25 mins until golden. Add a twist of black pepper, to taste.