Carbonara Gnocchi Bake

Serves 4

Time 30 minutes

Ingredients

500ml chicken stock

50g butter

12 rashers streaky bacon

1 large leeks, thickly sliced

1 brown onion, diced 

50g plain flour

1 tsp English mustard powder 

500ml milk

150g mature cheddar, grated

325g gnocchi

2 tbsp grated Parmesan

4 egg yolks

salt and freshly ground black pepper

Method

Melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. 

Add the leeks and fry for 5–6 minutes until softened.

Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. 

Turn off the heat and stir two-thirds of the cheese, most of the bacon into the sauce. Season with salt and pepper.

Bring a large saucepan of water to the boil. Cook the gnocchi according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. 

Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top.

Preheat the oven to 200°C. Bake for 15 minutes until the top is golden and the sauce is bubbling.

Finish with the egg yolks and stir through to serve.