Quenelles gratinated with béchamel

Ingredients

• 200 gplain flour
• 80 ggrated Grana cheese
• 2eggs
• 150 gsmoked pancetta, cut into thin strips
• 40 gbutter, at room temperature
• a pinchnutmeg
• as neededmilk
• as neededplain flour
• to tastesalt
• to tasteblack pepper
• 50 gmargarine or butter
• 50 gplain flour
• 500 mlmilk
• 50 ggrated Parmesan
• to tastesalt
• to tasteblack pepper
• to tastenutmeg

Instructions

1. 1

   Start the béchamel

   Melt the margarine or butter in a non-stick saucepan. Take the pan off the heat, add the 50 g flour and stir thoroughly to make a roux.

2. 2

   Cook the roux

   Season with salt and pepper, then return the pan to the heat. Stir continuously until the roux turns light brown.

3. 3

   Add the milk

   Pour in the hot 500 ml milk and cook for about 8 minutes, stirring all the while. Adjust the salt and pepper, then add a little nutmeg.

4. 4

   Mix the dumpling base

   In a bowl, combine the 200 g flour, Grana, eggs, pancetta, room-temperature butter, a pinch of nutmeg, salt and pepper.

5. 5

   Adjust the mixture

   If the mixture is too firm, work in a little milk. If it is too soft, add a little flour.

6. 6

   Shape the quenelles

   Scoop up some mixture with one spoon and press it together with a second spoon to compact it.

7. 7

   Boil the quenelles

   Pass the mixture between the two spoons to form rounded dumplings. Once shaped, cook them in boiling salted water.

8. 8

   Arrange in the dish

   As soon as the quenelles float to the surface, lift them out with a slotted spoon. Place them in a buttered rectangular ovenproof dish, letting them overlap slightly.

9. 9

   Bake until golden

   Sprinkle the quenelles with Parmesan, cover them with béchamel and bake in a preheated oven at 200°C for 20 minutes, until a golden crust forms.

10. 10

    Serve straight away

    Once baked, serve the quenelles hot.

What are quenelles?

Quenelles are shaped dumplings associated with Lyon and the surrounding region of France. This version uses a flour-and-egg mixture with Grana and smoked pancetta, rather than relying on a plain dumpling base.

The dumplings are poached first, then baked beneath béchamel and Parmesan. That two-stage cooking gives them a tender centre and a savoury, browned top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 25g protein, 47g carbs, 38g fat.

The flour supplies most of the carbohydrates, while the butter or margarine, pancetta and béchamel contribute much of the fat. Eggs, pancetta and the two cheeses provide protein; the cheeses and pancetta also make sodium levels variable, especially if you add salt. Balance a serving with a generous side of green vegetables or salad.

Building the béchamel

Roux: Stir the flour into the melted margarine or butter off the heat to help it combine smoothly. The recipe then cooks the roux until light brown, stirring constantly.

Milk: Add the milk hot and gradually enough to keep stirring the sauce into an even texture. Give it the full 8 minutes to cook, then season with nutmeg, salt and pepper.

Getting the mixture right

Texture: The quenelle mixture should hold together when pressed between spoons. Add milk a little at a time if it feels too stiff, or flour if it is too loose.

Shaping: Use two spoons to compact and pass the mixture back and forth into rounded dumplings. Keeping their size reasonably even helps them cook at a similar pace.

Poaching and doneness

Water: Bring salted water to a boil before adding the shaped quenelles. Avoid crowding the pan, so they have room to move and can be lifted out easily.

Cue: The recipe uses floating as the signal to remove them. Lift each quenelle gently with a slotted spoon so it keeps its shape on the way to the baking dish.

Finishing in the oven

Layering: Arrange the poached quenelles in a buttered rectangular dish, with only a slight overlap. Cover them with béchamel and add the Parmesan before baking.

Crust: Bake at 200°C for 20 minutes, looking for a golden surface. Serve promptly while the topping is browned and the sauce is hot.

Serving ideas

These quenelles are rich enough to serve as a first course, as described, or as a main with a lighter accompaniment. A crisp green salad or simply cooked green vegetables provide a fresh contrast.

Since the dumplings already contain pancetta, cheese and a creamy sauce, keep other accompaniments straightforward. Serve them as soon as they come out of the oven.

Recipe notes & tips

• Have the hot milk ready before you begin the béchamel so you can keep stirring as you add it.
• Add any extra milk or flour to the dumpling mixture in small amounts, checking its texture between additions.
• Use two spoons to shape the quenelles rather than handling the mixture for too long.
• Lift the dumplings out as soon as they float, using a slotted spoon to drain them.
• Spread the quenelles in a buttered dish with only a slight overlap for more even coverage.
• Check for a golden crust at the end of the 20-minute bake.

Variations

• Use butter: Choose butter instead of margarine for the béchamel roux.
• Change the cheese: Use another hard, grated cheese in place of the Grana, keeping the amount the same.
• Adjust the seasoning: Add black pepper or nutmeg sparingly, then taste the béchamel before assembling.
• Serve with greens: Add a side of salad or green vegetables to contrast with the creamy topping.

Common mistakes to avoid

• Lumpy béchamel: Stir the flour into the fat off the heat first, then keep stirring as the hot milk goes in.
• Overcooked roux: Watch for the light-brown colour and stir constantly rather than leaving the pan unattended.
• Mixture too stiff: Add milk a little at a time until you can compact it with the spoons.
• Mixture too soft: Work in a small amount of flour, then check whether it holds its shape.
• Breaking the quenelles: Lift them gently with a slotted spoon once they float.
• Pale topping: Bake until the surface has formed a golden crust, allowing the full 20 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an ovenproof dish at 180°C until hot throughout; the topping may soften after storage.

Frequently asked questions