Gnoc­chi & Onion Gratin

SERVES 4-6 PREPA­RA­TION 20 MIN­UTES COOK­ING 40 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

1 brown onion, sliced 1 red onion, sliced 500g packet potato gnoc­chi 1 cup grated gruyère cheese 420g can cream of mush­room soup 1 / cup cream 2 2 ta­ble­spoons chopped pars­ley, plus ex­tra to serve

100g pro­sciutto, cooked

un­til crisp mixed salad to serve

1. Pre­heat oven to hot, 200°C. Lightly grease 4 x 2-cup oven­proof dishes.

2. Layer half each onion and gnoc­chi evenly be­tween dishes. Scat­ter half the

cheese over. Re­peat, fin­ish­ing with a scat­ter­ing of cheese.

3. In a medium saucepan, stir com­bined soup, cream and pars­ley on medium un­til al­most boil­ing. Pour over onion and gnoc­chi, shak­ing dishes to let liq­uid run through. Place dishes on an oven tray.

4. Bake, cov­ered, for 30 min­utes. Un­cover and bake for a fur­ther 10 min­utes un­til top is golden brown. Set aside for 10 min­utes be­fore serv­ing.

5. Scat­ter with crispy pro­sciutto and ex­tra pars­ley. Serve with a mixed salad.

If pre­ferred, use milk in­stead of cream to re­duce the kilo­joules. Top tip

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