Gratin de gnocchis au Mont d'Or
Mont d'Or AOP: Made solely in the Department of Haut-Doubs at over 700m altitude, Mont d’Or was granted AOP (or PDO Protected Designation of Origin) status by the EU in 1996. A quintessential winter cheese, it offers notes of spruce thanks mainly to its spruce wood hoop. It is matured on spruce planks and then packaged in a box, also made of spruce.
- 700g gnocchi
- 300g Mont d’Or AOP cheese
- 10cl single cream
- Sprigs of thyme
- 100g pork belly
- 10g unsalted butter
- Sea salt flakes and freshly-ground pepper
Heat the oven to 200°C (390°F).
Add salt to a large saucepan of water, bring to the boil, and cook the gnocchi for as long as shown on the packet. Drain.
Slice off the top of the Mont d’Or rind. Scoop out the interior, and melt it with the cream and thyme. Season with salt and pepper.
Finely dice the pork belly and sear briefly in a frying pan.
Place the gnocchi in a gratin dish, add the diced pork, then cover with the creamy Mont d’Or sauce.
Bake for about 15 minutes.
Recipe made by Sandrine Saadi (Fraise&Basilic).