Baked Gnocchi Spanakopita With Currants And Pine Nuts

Comfort food doesnt mean hours in the kitchen. Our speedy baked gnocchi will instantly warm you up.

The ingredient of Baked Gnocchi Spanakopita With Currants And Pine Nuts

• 500g gnocchi
• 1 bunch silverbeet stems trimmed leaves roughly chopped
• 80g unsalted butter
• 1 2 cup 75g plain flour
• 1l 4 cups milk
• 1 2 3 cups 200g coarsely grated cheddar
• 1 cup 80g finely grated parmesan plus extra to sprinkle
• 2 tbsp finely chopped dill
• 2 spring onions finely chopped
• 2 tbsp currants
• 2 tbsp toasted pine nuts

The Instruction of baked gnocchi spanakopita with currants and pine nuts

• preheat the oven to 180u00b0c
• cook the gnocchi in a saucepan of boiling salted water according to the packet instructions remove with a slotted spoon and set aside
• add the silverbeet to the pan and blanch for 1 2 minutes drain then refresh under cold water set aside
• using the same saucepan melt the butter over medium low heat then add the flour and cook stirring for 1 minute gradually whisk in the milk until smooth cook whisking for 8 10 minutes or until thickened add the cheddar and parmesan and cook stirring for 1 2 minutes or until smooth and the cheese is melted season well then stir through the dill and spring onion until well combined
• spread half the bechamel sauce in the base of a 2 5l baking dish then top with the gnocchi and silverbeet sprinkle over the currants and half the pine nuts cover with the remaining bechamel and sprinkle over remaining pine nuts and extra parmesan bake for 20 25 minutes until golden spoon onto plates and serve

Nutritions of Baked Gnocchi Spanakopita With Currants And Pine Nuts

fatContent: 637 652 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 22 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent: n a
cholesterolContent: 26 grams protein
sodiumContent: 94 milligrams cholesterol

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