Four Cheese Gnocchi en Papillote

Instructions

• 1

  Insert the wire rack into position 2. Set the oven to Air Fry, Super Convection, 350°F, for 4 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  To make the mornay sauce, pour the milk into a liquid measuring cup and whisk in the cornstarch, garlic, salt, white pepper, nutmeg, bay leaf and thyme, if using.

  Tip: If freezing the blue cheese, place in the freezer now. Freezing the blue cheese before adding to the finished dish keeps it from melting all the way through, and gives cold, melty pockets of flavor throughout.
• 3

  Grease and line the pizza pan with parchment paper. Spoon the parmesan onto the pan in 2 piles, then spread each pile into an even circle.

• 4

  Once preheated, place the pan in the oven and air fry for 4 minutes. When there is 1 minute remaining on the timer, rotate the pan 90 degrees. Meanwhile, continue to the next step.

• 5

  Place a rectangular piece of parchment paper approximately 10-inch x 18-inch, on top of a piece of lightly greased foil, approximately 12-inch x 20-inch. Lightly grease the parchment paper.

• 6

  Remove the parmesan from the oven and set aside to cool. Carefully move the wire rack to position 6 and adjust the oven to Bake, Convection, 390°F, for 20 minutes and press Start. Once cool, remove the parmesan from the pizza pan. Meanwhile, continue to the next step.

  Tip: The parmesan will become firm on cooling.
• 7

  Place half of the foil and parchment on the pizza pan or flat tray. Add the gnocchi and spread to an even layer. Fold the foil and parchment in half to enclose the gnocchi. Fold and crimp the edges of the two shorter sides until well sealed.

• 8

  Slide the parcel into the roasting pan. With the parcel open, tilt the pan and pour in the mornay sauce. Fold and crimp the remaining edge until well sealed.

  Tip: Folding and crimping the corners of the parcel will minimize leakage during cooking. Keeping the final sealed edge raised against the rim of the roasting pan will also help prevent leaks.
• 9

  Once preheated, place the pan in the oven bake for 20 minutes.

• 10

  Carefully open the parcel. The gnocchi is cooked when the tip of a knife slides in without resistance. If not, reseal and bake it a little longer. 

• 11

  Carefully pour the contents into a bowl. Remove the bay leaf. Add the cheeses and fold gently until melted. Fold through the pickled onions. You can add the extra milk to adjust the consistency if required. Gently stir to combine.

• 12

  Spoon the gnocchi and creamy sauce into two bowls. Scatter over the parsley and blue cheese for sharp, melty hits, then break the toasted parmesan on top for a golden, nutty crunch.