Creamy Ham and Mushroom Gnocchi Bake

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 3 (300g) ham steaks, cut into 1cm cubes
• 200g button mushrooms, sliced
• 1/4 cup plain flour
• 2 teaspoons mustard powder
• 2 x 375ml cans light evaporated milk
• 500g potato gnocchi
• 50g baby spinach
• 1/2 cup grated light mozzarella cheese
• 2 tablespoons dried breadcrumbs

Method

1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6cm-deep, 19cm x 27cm (base) baking dish.
2. Heat oil in a large, deep frying pan over medium-high heat. Add onion and ham. Cook for 3 to 4 minutes or until onion has softened. Add mushrooms. Cook for 3 to 4 minutes or until tender. Add flour and mustard. Cook, stirring, for 1 minute. Reduce heat to medium. Add milk. Stir to combine. Bring to a simmer.
3. Place gnocchi and spinach in prepared dish. Add milk mixture. Season with salt and pepper. Stir to combine. Combine cheese and breadcrumbs in a bowl. Sprinkle over mixture. Bake for 20 minutes or until golden. Stand for 5 minutes. Serve.