Wednesday, February 4, 2009

Gnocchi florentine bake

Ingredients (serves 8)
* 2 tablespoons Lupi extra-virgin olive oil
* 1 large red onion, halved, thinly sliced
* 3 garlic cloves, crushed
* 200g prosciutto, chopped
* 1 bunch silverbeet, leaves removed, washed, dried, shredded
* 1kg potato gnocchi
* 3 cups plain Greek-style yoghurt
* 125g bocconcini cheese, torn
* 50g parmesan cheese, finely grated

1. Preheat oven to 220°C. Heat oil in a large, non-stick frying pan over medium heat. Add onion and cook for 5 minutes or until tender. Add garlic and cook for 1 minute. Add prosciutto and cook for 3 minutes. Remove from heat.
2. Place silverbeet in a freezer bag and twist top to seal. Microwave on HIGH (100%) for 1 to 2 minutes or until just wilted. Drain. Squeeze out as much moisture as possible. Add to prosciutto mixture. Season with salt and pepper.
3. Meanwhile, cook gnocchi in a large saucepan of boiling, salted water for 3 minutes or until gnocchi floats to the surface. Drain. Spoon half the gnocchi into an 8-cup capacity baking dish. Top with half the silverbeet mixture and half the yoghurt. Repeat layers with remaining gnocchi, silverbeet mixture and yoghurt. Top with bocconcini and parmesan. Bake, uncovered, for 15 to 20 minutes or until golden. Serve.

Super Food Ideas - Page 26
Recipe by Janelle Bloom


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