Gnocchi and cheese gratin

Ingredients for 4 servings:

• 300 g gnocchi, fresh
• 60 g pancetta, in one piece
• 1 garlic clove(s), chopped
• 2 tbsp butter
• 2 tbsp flour
• 250 ml milk
• 60 g Cheddar or Gouda, grated
• 60 g mountain cheese, grated
• 60 g Parmesan, grated
• 40 g breadcrumbs
• 3 sprigs of parsley, chopped
• 2 tbsp olive oil
• salt and pepper
• 1 sprig of rosemary, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

With mountain cheese, cheddar and parmesan

Preheat the oven to 200 degrees top/bottom heat. Cook the gnocchi according to the package instructions, drain well, and toss with olive oil. Dice the pancetta and fry in a pan. Remove from the pan and melt the butter in the pan. Stir in the flour and toast for 1 minute. Slowly whisk in the milk and let the béchamel simmer for 1-2 minutes. Turn off the heat and stir in the cheese (reserve some of the Parmesan), garlic, and rosemary. Season the sauce with salt and pepper. Mix the remaining Parmesan with the breadcrumbs and parsley. Transfer the gnocchi to 4 ovenproof dishes, pour the cheese sauce over them, and sprinkle with the Parmesan breadcrumbs. Bake in the preheated oven for about 15 minutes until golden brown and enjoy.