Baked gnocchi with speck and peas is a fantastic main dish. The recipe is very similar to baked gnocchi with ham. Making homemade gnocchi is not difficult, but if you’re in a rush, you can buy a ready-made package. Just put all the ingredients in a baking dish uncooked and season them with béchamel and grated cheese. And you might think you read the recipe wrong, but no! The gnocchi don’t need boiling. So if you’re curious enough, try them soon! Don’t forget to follow me on my Instagram and Facebook pages. I’ll be waiting for you!
If you’re looking for more gnocchi recipes, check these out:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potato gnocchi
- 5.3 oz speck
- 1.3 cups béchamel sauce
- 5.3 oz mozzarella
- to taste milk
- 3.5 oz frozen peas
How to Cook Baked Gnocchi with Speck and Peas
Open a package of gnocchi and place them in a baking dish.
Then add the béchamel sauce and, if needed, a bit of milk, then mix with a wooden spoon.
Add the speck cut into strips, the mozzarella, and the grated cheese.
Bake at 356°F (180°C) for about 15-20 minutes.
Storage and Variations of Baked Gnocchi with Speck and Peas
You can store them in the refrigerator in an airtight container until the next day. To reheat, just pour half a cup of water over the gnocchi, stir well, and heat on the stove for a couple of minutes. You can substitute speck with cooked ham or other cold cuts like mortadella. For a crunchy touch, add pistachio crumbs at the end of cooking.
