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Baked gnocchi spanakopita with currants and pine nuts

  • 6 Servings


  • 500g gnocchi
  • 1 bunch silverbeet, stems trimmed, leaves roughly chopped
  • 80g unsalted butter
  • 1/2 cup (75g) plain flour
  • 1L (4 cups) milk
  • 1 2/3 cups (200g) coarsely grated cheddar
  • 1 cup (80g) finely grated parmesan, plus extra to sprinkle
  • 2 tablespoons finely chopped dill
  • 2 spring onions, finely chopped
  • 2 tablespoons currants
  • 2 tablespoons toasted pine nuts


  • 1
    Preheat the oven to 180°C.
  • 2
    Cook the gnocchi in a saucepan of boiling salted water according to the packet instructions. Remove with a slotted spoon and set aside.
  • 3
    Add the silverbeet to the pan and blanch for 1-2 minutes. Drain, then refresh under cold water. Set aside.
  • 4
    Using the same saucepan, melt the butter over medium-low heat, then add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk until smooth. Cook, whisking, for 8-10 minutes or until thickened. Add the cheddar and parmesan and cook, stirring, for 1-2 minutes or until smooth and the cheese is melted. Season well, then stir through the dill and spring onion until well combined.
  • 5
    Spread half the bechamel sauce in the base of a 2.5L baking dish, then top with the gnocchi and silverbeet. Sprinkle over the currants and half the pine nuts. Cover with the remaining bechamel and sprinkle over remaining pine nuts and extra parmesan. Bake for 20-25 minutes until golden. Spoon onto plates and serve.

Source: taste.com.au


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