Food and Recipes Pasta Gnocchi Gratin with Ham and Peas Recipe 3.0 (2) 2 Reviews You'll love the flavor of this simple gratin. Gruyère is an aged Swiss cheese with a firm texture and sweet, slightly nutty flavor. If you can't find Gruyère, Comté, Appenzeller, and Emmenthaler are in the same cheese family and good substitutes. This dish is easy to make-ahead. Simply prep the unbaked gratin up to two days ahead and store in the refrigerator. When you're ready to server, bake as directed. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including Southern Living, EatingWell, Real Simple, and Food & Wine. Follow him on Instagram. Southern Living's editorial guidelines Updated on January 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese; Prop Styling: Claire Spollen; Food Styling: Torie Cox Active Time: 25 mins Total Time: 45 mins Yield: 4 serves Ingredients 1 (16-oz.) pkg. potato gnocchi 6 tablespoons unsalted butter, divided 1 pound ham steak, cut into 1⁄2-inch pieces 1/4 cup all-purpose flour 2 cups whole milk 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 4 ounces shredded Gruyère cheese (about 1 cup) 1/2 cup grated Parmesan cheese, divided 1 cup thawed frozen green peas Directions Preheat oven to 400°F. Cook potato gnocchi according to package directions; drain and transfer to a large bowl. Melt 2 Tbsp. unsalted butter in a large Dutch oven over medium-high. Add ham and cook, stirring often, until ham is lightly browned and any moisture has evaporated, 5 to 6 minutes. Using a slotted spoon, transfer ham to bowl with gnocchi. Wipe Dutch oven clean. Melt 4 Tbsp. unsalted butter in Dutch oven over medium-high. Whisk in all-purpose flour. Cook, whisking constantly, until mixture is light golden brown, 1 to 2 minutes. Slowly whisk in whole milk, and bring to a boil; whisk vigorously to work out any lumps. Whisk in kosher salt and black pepper. Remove from heat, and slowly whisk in shredded Gruyère cheese and 1/4 cup grated Parmesan cheese, until melted. Pour cheese sauce over ham and gnocchi; stir in thawed frozen green peas. Transfer mixture to a lightly greased (with cooking spray) 11-x 7-inch baking dish. Sprinkle remaining 1⁄4 cup grated Parmesan cheese on top, and bake in preheated oven until bubbly and golden brown, 20 to 25 minutes. Remove from oven, and serve warm. Rate it Print