Tenderstem Gnocchi al forno - a Tenderstem in Ten challenge dish!
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 250 g streaky bacon
  • 150 g tenderstem broccoli
  • 700 g gnocchi
  • 25 g butter
  • 25 g plain flour
  • 600 ml milk
  • sea salt & freshly ground black pepper
  • 200 g Castello blue cheese (or your cheese of choice)
  • 2 handfuls of fresh breadcrumbs
  • a small grating of parmesan cheese for sprinkling.

Instructions

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