Servings
6
Prep time
Cook time
Recipe
Ingredients
- 60g butter
- 1 small onion, finely chopped
- 200g button mushrooms, halved
- 500g Grand Italian Potato Gnocchi
- 100g sliced ham, chopped
- 4 spring onions, chopped
- 1 cup tasty cheese
- ½ cup shredded parmesan
- 6 eggs
- ¾ cup cream
- Salt & pepper
- Extra shredded parmesan, for sprinkling
- Side salad or roasted tomatoes, to serve
Method
- Melt the butter in a large frying pan over a medium to high heat and fry the onion and mushrooms for 4-5 mins until lightly browned. Remove from the heat, add the gnocchi, ham, spring onions and cheeses and mix well. Spoon the mixture into a greased and fully lined 20cm cake pan.
- Whisk the eggs and cream until well combined, then season with salt and pepper and pour evenly over the gnocchi mixture. Sprinkle with extra parmesan.
- Bake at 160°C fan-forced for 50-55 mins or until golden and set. Serve warm or cold with a side salad or roasted tomatoes.
- Note: This recipe is the perfect way to use up some of the leftover Christmas ham.
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