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Gnocchi, ham and pea gratin


Serves: 4
timeTotal time:
Gnocchi, ham and pea gratin
Recipe photograph by Kris Kirkham

Gnocchi, ham and pea gratin


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
620Kcal
Fat
33gr
Saturates
21gr
Carbs
56gr
Sugars
3gr
Fibre
4gr
Protein
22gr
Salt
2.8gr

Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes

Ingredients

  • 30g butter, plus extra for greasing
  • 1 shallot, finely chopped
  • 500g fresh gnocchi
  • 125g frozen petits pois
  • 120g Taste the Difference thick-cut Wiltshire cured British ham, roughly shredded
  • 150ml crème fraîche
  • 100g Gruyère cheese, grated
  • 8 sage leaves, finely shredded
  • a few gratings of nutmeg
  • 4 tbsp fresh breadcrumbs

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7. Lightly butter a gratin dish, approximately 20 x 30cm. Or you can bake it in the pan you cook it in, if the pan has an ovenproof handle.
  2. Melt the butter in a large sauté pan over a medium heat. Add the shallot and cook gently, stirring, for a couple of minutes until softened. Add the gnocchi and 200ml boiling water from the kettle; stir until warmed through. Add the petits pois; stir for a couple more minutes.
  3. Fold in the ham, crème fraîche, 30g of the Gruyère cheese, two-thirds of the sage and a few gratings of nutmeg. Season well with salt and pepper.
  4. Tip into the prepared gratin dish (or simply leave in the pan, see above). In a small bowl, mix the breadcrumbs with the remaining cheese and sage and sprinkle the mixture over the top. Bake for 15-20 minutes, until golden and bubbling.
Chef quote
Serve with a tomato salad and some dressed mixed leaves.

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