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Cheeseboard Gnocchi Gratin
Turn your Christmas leftovers into a festive treat. This rich and creamy gratin uses up any extras you have leftover from your Christmas dinner. Roast meats, crispy roast potatoes, parsnips, swede, red cabbage, Brussels sprouts, carrots and peas can all go in. Along with the ends of your cheeseboard. Combined with double cream and Parmesan, it makes an indulgent midwinter meal.
Ingredients
- 200g mixed cheese, such as Cheddar, Stilton, Brie, Gorgonzola, Caerffilli, Red Leicester, Taleggio
- 500g Christmas leftovers, such as roast turkey, cooked ham, roast potatoes or Brussels sprouts
- 150ml double cream
- 350g gnocchi
- 15g Parmesan
Prep: 10 mins | Cook: 10 mins
Method
1. Put a large pan of salted water on to boil. Grate or crumble the cheese. Roughly chop the cooked veg and/or meat.
2. When the water is boiling, add the gnocchi. Simmer for 2-3 mins till the gnocchi bob to the surface. Drain the gnocchi and tip it into a heatproof dish. Add the chopped leftovers and gently stir to mix.
3. Pour the cream into the empty pan and gently warm over a medium heat. Add a handful of the cheese to the cream and stir till it's melted. Repeat, till you've added all the cheese. Take off the heat, taste and add a pinch of salt and pepper, if you think it needs it.
4. Pour the sauce over the gnocchi. Preheat your grill to high. Finely grate the Parmesan and sprinkle it over the gnocchi. Slide under the grill and cook for 5-6 mins till it's golden and bubbling. Serve straight away with a pepper green salad on the side.
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(£2.23 per 100g)
Save compared to buying separately -
Available from 20th DecemberServes up to 4-6 people. (This is a set box so we can’t offer any replacements to the planned contents) -
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