Ham and Cheese Gnocchi
This recipe makes 2 portions servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 807 |
| pro | 46 g |
| total fat | 25 g |
| sat. fat | 13 g |
| carb | 103 g |
| fibre | 7 g |
| chol | 99 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 42 |
| iron | 24 |
| vit A | 22 |
| vit C | 17 |
| folate | 47 |
Be sure to buy the gnocchi pasta, not the fresh or frozen potato-based dumplings, for this very homey, comforting dish. If you can't find the corn with bits of colourful sweet peppers in it, just use ordinary corn kernels. Got a few extra moments and some sprigs of parsley? Chop them to sprinkle on your pasta, restaurant-style.
Ingredients
- 1 tbsp butter
- 1 small chopped onion
- 1 tbsp all purpose flour
- 1 tsp pepper
- 1 cup milk
- 1 tsp Dijon mustard
- 1 cup diced ham
- 1/2 cup shredded Swiss cheese
- 1 can (12oz) drained Mexicorn kernels
- 2 cups Gnocchi pasta or medium shell pasta
Preparation
In skillet, melt butter over medium heat; cook onion, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour and pepper; cook, stirring, for 1 minute. Whisk in milk and mustard; bring to boil. Reduce heat and simmer for about 3 minutes or until slightly thickened. Stir in ham, cheese and corn.
Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm. Drain and return to pot. Add sauce; toss to coat.
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