80g thinly sliced pepperoni
1 bunch Broccolini®
500g pkt shelf fresh gnocchi
40g (2 tbs) butter
1 tbs plain flour
1 cup milk
1 cup cream
1 cup finely grated parmesan
3 slices sour dough, processed into coarse crumbs
2 garlic cloves, crushed
1 tbs olive oil
1. Preheat oven to 200°C fan-forced. Grease a 6
cup capacity ovenproof dish. Heat a frying pan
over medium heat. Add pepperoni and cook for
2 minutes each side or until light golden.
2. Bring a saucepan of salted water to the boil,
add Broccolini® and cook for 30 seconds then
remove to a board. Return the water to the boil,
add the gnocchi, cook for 1 minute then drain.
Roughly chop the Broccolini®
3. Wash and dry the saucepan. Place the saucepan
over medium-high heat, add the butter. Once
melted, add the flour and cook stirring for
2 minutes. Remove from the heat, add the
combined milk and cream, whisking until
smooth. Return the pan to the heat, cook
stirring over medium heat until the sauce comes
to the boil. Remove from the heat, stir in the
parmesan and season.
4. Spoon the gnocchi, Broccolini® and pepperoni
into the dish. Pour over the cheese sauce and
stir to combine. Combine the sourdough, garlic
and oil, sprinkle over the gnocchi. Place onto a
tray and bake for 20-25 minutes or until golden.
Stand for 5 minutes before serving.