Gnocchi Souffles
Ingredients
- Simple White Sauce:
- 3 tbsp (45 mL) butter
- 2 cans (354 mL each) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 3 tbsp (45 mL) Robin Hood® All Purpose Flour
- 2 tsp (10 mL) salt
- Gnocchi Souffles:
- 1 lb (500 g) gnocchi
- 2 oz (56 g) cooked chopped pancetta or bacon
- 1/2 cup (125 mL) grated Parmesan cheese
- Topping:
- 1/2 cup (125 mL) grated Parmesan cheese
- 1/2 cup (125 mL) breadcrumbs
- 1/4 cup (50 mL) cooked chopped pancetta, prosciutto or bacon
Directions
Step 1:
Preheat oven to 375ºF (190ºC). Arrange 8 – 1/2 cup (125 mL) ramekins or baking dishes on a baking sheet.
Step 2:
Cook gnocchi according to package directions. Rinse with cold water to stop the cooking. Reserve.
Step 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.
Step 4:
Spoon into ramekins. Sprinkle topping over mixture. Bake in preheated oven 18-20 minutes until golden and bubbling.
Tip
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.