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Gnocchi Souffles

Gnocchi Souffles

  • Makes: 8 servings  
  • Freezes: not recommended 
  • Preparation Time: 20 minutes 
  • Baking Time: 20 minutes 

Ingredients

Simple White Sauce

3 tbsp45mL butter

2 cans354 mL each Carnation® Regular, 2% or Fat Free Evaporated Milk

3 tbsp45mL Robin Hood® All Purpose Flour

2 tsp10mL salt

Gnocchi Souffles

1 lb500g gnocchi

2 oz56g cooked chopped pancetta or bacon

½ cup125mL grated Parmesan cheese

Topping

½ cup125mL grated Parmesan cheese

½ cup125mL breadcrumbs

¼ cup50mL cooked chopped pancetta, prosciutto or bacon

Directions

  1 Preheat oven to 375ºF (190ºC). Arrange 8 – ½ cup (125mL) ramekins or baking dishes on a baking sheet.

  2 Cook gnocchi according to package directions. Rinse with cold water to stop the cooking. Reserve.

  3 Melt butter in medium saucepan, add flour and cook over low heat, stirring for one minute. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes stirring occasionally until sauce has thickened. Stir in cooked pancetta, cheese and reserved cooked gnocchi.

  4 Spoon into ramekins. Sprinkle topping over mixture. Bake in preheated oven 18-20 minutes until golden and bubbling.

Tip(s)

To cook the pancetta or bacon just chop it and cook in a non-stick frying pan on medium-high heat until crispy. You can assemble these up to 4 hours ahead. Refrigerate until ready to bake. If you have vegetarian guests simply omit the pancetta. You can add sautéed mushrooms to the white sauce as a vegetarian alternative. This would also be a great brunch dish. Serve with a salad.


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