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Gnocchi Gratin with Gorgonzola Dolce Recipe

Gnocchi Gratin with Gorgonzola Dolce Recipe


  • 6 ounces Parmesan, finely grated, divided
  • 1 cup all-purpose flour plus more
  • 1 teaspoon kosher salt plus more
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/4'-thick slice fresh ginger
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
  • 3 tablespoons fine dried breadcrumbs
  • 4 ounces Gorgonzola dolce or other mild blue cheese

Recipe Preparation

  • Place potatoes in a large pot. Add water to cover by 1”; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 minutes. Drain; set aside and let cool slightly.

  • Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 tsp. salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.

  • Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24”-long rope. Cut crosswise into 1” pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.

  • Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.

  • Preheat oven to 375°. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1 Tbsp. butter.

  • Mix 3 Tbsp. Parmesan, remaining 1 Tbsp. butter, and breadcrumbs in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.

  • Bake until the filling is bubbling and the topping is browned, 25–30 minutes.

Recipe by Victoria Granof,Photos by Christopher Baker

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 519.4 %Calories from Fat 58.8 Fat (g) 34.0 Saturated Fat (g) 19.8 Cholesterol (mg) 161.0 Carbohydrates (g) 32.1 Dietary Fiber (g) 1.7 Total Sugars (g) 1.8 Net Carbs (g) 30.4 Protein (g) 22.2 Sodium (mg) 826.9Reviews SectionThis was super good! I will definitely add it to my regular rotation. The ginger and rosemary in the cream really elevate the flavor of the Gorgonzola.AnonymousState College, PA12/17/19I don't see a reason for the ginger. If you want heat add some white pepper.Otherwise delicious!AnonymousBeverly Hills, CA11/13/17

Watch the video: Creamy Potato Gnocchi with Gorgonzola Blue Cheese مزیدار اطالوی ڈش (June 2021).