2 tablespoons of butter
2 tablespoons of flour
2 cups of milk
1 teaspoon of herbes de Provence
1/4 teaspoon of pimentón (smoked Spanish paprika)
1 heaping tablespoon of white miso
1 half package of Neufchatel or cream cheese
2 handfuls of grated Gruyère
1 egg, beaten
1 onion, finely sliced
2 cloves of garlic, chopped
6 fresh shiitake, chopped
2 roasted red or yellow bell peppers, chopped
1 large apple, peeled and chopped into bite-sized pieces
Half package of membrillo (quince paste), chopped into bite-sized pieces
1 package of frozen sweet potato gnocchi
1 slice of whole wheat toast, blended into crumbs and sautéed in olive oil
Salt and pepper to taste
Preheat oven to 400 degrees.
Make the Béchamel cheese sauce: melt the butter in a small saucepan and whisk in the flour. Add the milk, herbs, and pimentón. Bring to a boil and reduce heat. Whisk until the sauce thickens. Turn off the heat and mix in the miso and the cheese while the mixture is still hot.
Cook the vegetables: in a large (12 inch) cast iron pan or other oven-proof pan, heat up some olive oil and sauté the onions and garlic until they start to brown. Then add the shiitake and cook until lightly golden. Add the bell pepper and sauté for another minute or two. Turn off the heat and stir in the apples and the membrillo.
Cook the frozen gnocchi in boiling water for 1 or 2 minutes, until the just start to float. Drain and add the gnocchi to the vegetable mixture. The sauce will have cooled off slightly by now. Whisk in the egg and pour the mixture into the pan and mix.
Bake the gratin in a 400 degree oven for about 30 minutes. Add the bread crumbs on top for the last 10 minutes of baking.