Stilton & ham gnocchi mac ‘n’ cheese

Name: Stilton & ham gnocchi mac ‘n’ cheese
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 200 g packs No.1 British Free Range Unsmoked Gammon Steaks; Olive oil, for frying, plus 2 tbsp; 500 g packs gnocchi; 80 g butter; 80 g plain flour; 1.2 L whole milk; 0.2 whole nutmeg, finely grated; 1 pinch ground white pepper; 1 heaped tsp English mustard; 80 g vintage or extra mature Cheddar, coarsely grated; 160 g Stilton, crumbled; 150 g soft breadcrumbs (sourdough, ideally)

This is a rich comforting dish from Ed Smith. It’s important to cook it in a lower-sided dish, as the gnocchi benefits from not being crammed together. As a foil to the salty dairy, serve alongside a generous pile of blanched, steamed or sautéed greens – broccoli, kale, cavolo nero or another brassica.

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Serves6
CourseMain meal
Prepare25 mins
Cook15 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 200g packs No.1 British Free Range Unsmoked Gammon Steaks
Olive oil, for frying, plus 2 tbsp
2 x 500g packs gnocchi
80g butter
80g plain flour
1.2 L whole milk
0.2 whole nutmeg, finely grated
1 pinch ground white pepper
1 heaped tsp English mustard
80g vintage or extra mature Cheddar, coarsely grated
160g Stilton, crumbled
150g soft breadcrumbs (sourdough, ideally)

Fry the gammon in a little oil for 3-4 minutes each side, until firm and slightly bronzed. Leave to rest for a few minutes, then cut into 1-2cm cubes, discarding the fattiest bits.
Bring a large saucepan of salted water to the boil. Add the gnocchi, return to the boil and cook for 3 minutes. Transfer to a colander, then leave to cool under cold running water. (Depending on the size of your saucepan, you may need to do this in 2 batches).
Make a roux in a medium-sized saucepan. Melt the butter over a low-medium heat, then stir in the flour and cook gently for 3-4 minutes a slack paste forms. Add the milk in 6-7 stages, stirring each time until liquid and paste are combined. Warm gently for 5 minutes, until the mixture thickens a little and becomes glossy. Add the nutmeg, pepper and mustard, the Cheddar and half the Stilton. Stir until the cheese is melted. Stir in the gammon.
Spread the gnocchi over a low-sided roasting tin, 1-2 deep. Pour the cheese sauce over, mix well, then scatter over the remaining Stilton, then the breadcrumbs and drizzle with 2 tbsp olive oil.
Preheat the oven to 220ºC, gas mark 7. Bake the gnocchi on the top shelf for 15 minutes, or until the breadcrumbs are burnished and crisp, the sauce bubbling, and any gnocchi poking through are a little singed.

Cook’s tip

If you have any Christmas gammon left over, you could use that here – 300g-400g of cooked meat will do. If you double the recipe, don’t cram everything in one deep dish – spread over two roasting tins.

Typical values per serving when made using specific products in recipe