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Baked gnocchi spanakopita with currants and pine nuts
Baked gnocchi spanakopita with currants and pine nuts
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Quick and cozy baked gnocchi for instant comfort.
Ingredients:
  • 500g gnocchi
  • 1 bunch silverbeet, stems trimmed, leaves roughly chopped
  • 80g unsalted butter
  • 75g plain flour
  • 1L (4 cups) milk
  • 200g cheddar cheese
  • 80g parmesan
  • 40.00 ml finely chopped dill
  • 2 spring onions, finely chopped
  • 40.00 ml currants
  • 40.00 ml toasted pine nuts
Instructions:
  • Preheat your oven to 180°C for perfect cooking temperature.
  • Boil the gnocchi in a pot of salted water as per the package directions. Use a slotted spoon to remove and set aside.
  • Place the silverbeet in the pan and blanch for 1-2 minutes. Drain and immediately cool down under cold water. Set aside.
  • In the same saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk until smooth. Cook, whisking, for 8-10 minutes until thickened. Add the cheddar and parmesan, and cook, stirring, for 1-2 minutes until the cheese is melted and the sauce is smooth. Season well, then stir in the dill and spring onion until combined.
  • First, coat the base of a 2.5L baking dish with half of the creamy bechamel sauce. Arrange the gnocchi and silverbeet on top. Scatter the currants and half of the pine nuts. Finish by layering the remaining bechamel, and sprinkle with the rest of the pine nuts and some extra parmesan. Bake for 20-25 minutes until beautifully golden. Serve by spooning onto plates and enjoy!

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