John Myers
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Gnocchi in Creamy Cheese Sauce with Ham
The perfect gnocchi in creamy cheese sauce with ham recipe with a picture and simple step-by-step instructions.
Gnocchi:
- 550 g Gnocchi finished product approx.
- Alternatively: self-made see link a. Beginning of the recipe
Sauce:
- 3 Rods Spring onions with greens
- 1 tbsp go. Butter
- 20 g Flour
- 250 ml Meat or vegetable broth
- 100 ml Cream
- 60 g Parmesan very finely grated
- 150 g Cooked ham or other ham scraps
- 2 tbsp Chives
- Pepper salt
Gnocchi:
- If you want to make the gnocchi yourself. he can prepare it according to the recipe (see link: Gnocchi). In addition to the times given below, you have to plan a preparation time of around 30 minutes, a cooking time of 15 minutes and a rest time of 30 minutes. If you don’t have this time, you can use a ready-made product from the refrigerated counter (preparation according to the instructions on the package) and have a lightning-fast family meal. The cooking of the gnocchi should be done in parallel with the preparation of the sauce.
Sauce:
- Clean the spring onions. Cut the greens into small rings and the onion into small cubes. Cut the chives into small rolls. Cut the ham into small pieces. Finely grate the Parmesan.
- Heat the butter in a large pan with a high rim, stir in the flour and let it combine with it. When the mixture is slightly puffy, deglaze it with the broth while stirring with a whisk and bring to the boil briefly. Then stir in the cream, bring to the boil again briefly, season with pepper and salt and test the consistency of the sauce. It should be slightly thick and creamy, but not pudding-like. Then turn off the heat, stir in the finely grated Parmesan until it is dissolved. Heat the butter in a large pan with a high rim, stir in the flour and let it combine with it. When the mixture is puffy, deglaze it with the broth while stirring with a whisk and bring to the boil briefly. Then stir in the cream and bring to the boil again briefly. Then turn off the heat (the sauce should no longer boil), stir in the finely grated Parmesan until it has dissolved and then fold in the ham and chives.
- Finally, lift out the finished gnocchi floating on the surface of the cooking water with a sieve ladle, drain a little and immediately add to the sauce and mix well with it. Arrange everything in a deep plate and …………. let taste.
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