CARBONARA GNOCCHI BAKE
PREP + COOK TIME 55 MINUTES (+ COOLING) SERVES 4
1 tablespoon olive oil
1 medium brown onion (150g),
chopped finely 3 cloves garlic, crushed 4 rindless bacon slices (260g),
1½ cups (375ml) pouring cream 500g potato gnocchi
2 egg yolks
⅔ cup (50g) finely grated
½ cup (35g) stale coarse
1 Preheat oven to 200°C/180°C fan. Grease a deep 1.5-litre (6-cup) ovenproof dish.
2 Heat oil in large frying pan; cook onion, garlic and bacon, stirring, for 2 minutes or until onion is soft and bacon crisp. Add cream; simmer, uncovered, for 5 minutes or until sauce thickens slightly. Season to taste. Cool.
3 Meanwhile, cook gnocchi in a large saucepan of boiling water for 3 minutes or until tender; drain.
4 Combine gnocchi, sauce, egg yolks and half the cheese in a large bowl; pour mixture into dish. Sprinkle with combined remaining cheese and breadcrumbs. Cover dish with foil; bake for 25 minutes. Uncover; bake for a further 15 minutes or until browned.