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Gnocchi, Ham and Pea Casserole Recipe

Gnocchi, Ham and Pea Casserole

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

I'm not normally a big gnocchi fan but Gnocchi, Ham and Pea Casserole hits the right spot for me. It's creamy and sumptuous and full of flavour, but it's also very quick and easy to make. And for me, that's the essence of a good lunch!

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Gnocchi, Ham and Pea Casserole

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 tablespoon
butter
1
onion
8 oz
cooked ham (deli ham)
¼ teaspoon
chopped fresh thyme
½ pint
water
1
chicken stock cube
1 lb
potato gnocchi
6 oz
frozen peas (thawed)
4 tablespoons
single cream (heavy cream)
 
pepper
4 oz
Gruyere cheese

 

How to Cook Gnocchi, Ham and Pea Casserole

  1. Peel and chop the onion, dice the ham and grate (shred) the cheese. Melt the butter in a large ovenproof frying pan (skillet) over medium heat. Add the chopped onions and cook for about 4 minutes (stirring) until softened. Stir in the diced ham and the thyme and continue to cook until the ham is lightly browned.
  2. Boil the water and dissolve the chicken stock cube (it will make a slightly stronger-than-normal stock). Add this to the pan and bring to a simmer. Add the gnocchi, stir well, cover and cook for about 5-6 minutes until the gnocchi is becoming tender. Remove from the heat and stir in the peas, cream, and ¼ teaspoon of freshly-ground black pepper. Check the seasoning and add a little salt if required. Sprinkle the grated Gruyere cheese over the top and place under a pre-heated grill (broiler) for 3-4 minutes until golden and bubbly. Serve hot.

 
Graham GRAHAM'S HOT TIP:
If you don't have an oven-proof frying pan, transfer the contents to an oven-proof dish before placing under the grill (broiler).
 
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Reviews of Gnocchi, Ham and Pea Casserole

Rating 5 out of 5 - Many cooks will make this recipe again March 12 2015
What is not to like about this recipe? It's easy, cheap, and delicious! I've made it several times and everyone loves it. I take the water, cream and chicken stock and infuse it with the thyme and garlic on low heat. Discard the thyme and garlic and use the liquid. My husband who usually hates cream sauce pasta dishes loved this dish and thought the deli ham was prosciutto. I think the combination of flavors was spot on! You have to watch that the sauce doesn't dry out but you can always add a little more broth, water or cream. This one is a keeper!
(1 review)
 

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