Think mozzarella makes the tastiest, ooziest topping for your gnocchi bake? Step forward smoked scamorza! With its rich, nutty and almost caramel-like smoky flavour, smoked scamorza is one cheese you’re going to find yourself scatter over pasta bakes and pizzas again and again.
Spinach and smoked scamorza gnocchi bake
Ingredients
6
servings
-
- 30 g
- 4 tbsp
- 250 g
- 240 g
- 3 tbsp
- 500 ml
- 50 g
- 500 g
- 200 g
-
To serve
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Preparation
Preheat the oven to 220°C, fan 200°C, gas 7. Put the dried mushrooms in a heatproof jug and pour over 250ml of just-boiled water. Meanwhile, heat 1 tablespoon of the butter in a large frying pan and slice the chestnut mushrooms and add. Cook for 6-8 mins until golden brown. Stir in the spinach, then season and cover with a lid. Turn off the heat and let the spinach wilt in the pan.
Strain the soaked mushrooms, reserving the soaking liquid to add strength of flavour to the sauce. Melt the remaining butter in a saucepan. Stir in the flour and cook for 1 minute until it smells lovely and biscuity. Slowly pour in the milk and mushroom soaking liquid over a medium-low heat, whisking until smooth. Allow to cook gently, stirring occasionally for 6-8 minutes until thickened. Season well and stir in the parmesan for tang.
Roughly chop the porcini mushrooms and combine with the spinach mixture. Stir this into the sauce, then combine everything with the gnocchi. Pour into a baking dish, measuring roughly 30cm x 20cm. Thinly slice the smoky scamorza and bake for 20 mins until golden and bubbling, then allow to sit for 10 mins before serving.
