CAR­BONARA GNOC­CHI BAKE

PREP + COOK TIME 55 MIN­UTES (+ COOL­ING) SERVES 4

The Australian Women’s Weekly Food Magazine - - Snuggle Up Mains -

1 ta­ble­spoon olive oil

1 medium brown onion (150g),

chopped finely 3 cloves gar­lic, crushed 4 rind­less ba­con slices (260g),

chopped coarsely

1½ cups (375ml) pour­ing cream 500g potato gnoc­chi

2 egg yolks

⅔ cup (50g) finely grated

parme­san

½ cup (35g) stale coarse

bread­crumbs

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.

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