Juliet Sear’s cheesy sprout gnocchi with a cracker crumb
If there are remains of your festive cheese board staring back at you every time you open the fridge door, Juliet's got just the dish to bring them back to life! Her cheesy sprout gnocchi bake even has a super crispy cracker crumb for a tasty meal to bridge the days to new year.
Juliet Sear’s Cheesy Sprout Gnocchi with a Cracker Crumb
Serves: 4
Ingredients
30g butter (plus extra for greasing)1 tbsp olive oil1 small onion, finely sliced500g shop-bought gnocchi30g plain flour440ml whole milk2 tsp mustard, Dijon or English225g mixed cheeses (a mix of Stilton/blue and strong cheeses are good, such as Cheddar and Parmesan)Salt and freshly ground black pepper75g left over cooked cabbage and kale250g leftover cooked Brussels sprouts, halved or quarteredHandful of leftover crushed crackers for crunchA few pieces of Brie or more grated hard cheese/Parmesan for the topping (optional)
Method
1. Preheat the oven to 200°C, Gas mark 6.
2. Grease a large oven proof dish with butter (approx 18 x 24cm)
3. Heat the butter and oil together in a large shallow pan over a low heat. Add the onion and cook for about 7 minutes, stirring regularly until softened. Meanwhile, cook the gnocchi, drain and set aside.
4. Sprinkle the flour into the onions and stir well, cook for 2 minutes then gradually add the milk, a little at a time, stirring well between each addition to make a smooth lump free sauce. Keep stirring and bring to a gentle simmer, cook for about 2-3 minutes until the sauce begins to thicken and coat the back of the spoon.
5. Stir in the mustard and half of the cheese. Season to taste with salt and pepper. Stir in the cabbage and kale, so it wilts a bit with the heat of the sauce.
6. Stir in the gnocchi and the sprouts and fold through about half of the left over cheese, reserving some for the top. Pour into the dish.
7. Crumble over the crackers and scatter with the Brie and the rest of the cheese, plus any extra Parmesan for the topping.
8. Bake in the oven for about 20-25 minutes, or until golden-brown and bubbling. Flash under the grill to darken the top if you like. Carefully remove from the oven, let stand for about 5-10 minutes and serve.