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Cheese gratineed gnocchi


  • Preheat overhead grill to highest degree. 
  • Cook the gnocchi in a pot of boiling water according to the instructions on the packet. Drain well. 
  • At the same time, heat a little oil in a heavy-bottomed pan and gently sauté the bacon and mushrooms until tender, regularly stirring. 
  • Then add the peas and corn. Toss well and remove from the heat.
  • Whisk the cream and eggs with ½ cup grated parmesan and a little ground pepper in a large bowl until well combined. 
  • Add the cooked gnocchi with the sautéed vegies and gently toss. Then transfer the gnocchi mixture to a gratin dish (or casserole), sprinkle with a generous amount of parmesan and cook under the overhead grill until browned on top. 
  • Serve with a simple green salad on the side.


  • 750 gm gnocchi
  • olive oil
  • 2-3 rindless bacon rashers, sliced (optional)
  • 6 button mushrooms, sliced
  • ½ cup frozen peas, thawed
  • ½ cup frozen corn, thawed
  • 200-300 ml cream
  • 2 large eggs, lightly beaten
  • 1 cup freshly grated parmesan
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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