Gnocchi Gratin

Submitted by MarieRynr

"This gratin makes a rich and creamy accompaniment to any roast or grilled meat or fowl. The gnocchi can be made in advance, frozen in a well sealed plastic bag for several weeks, popped in boiling water while still frozen, and assembled with the garlic infused cream and Parmesan just before baking."

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 lb potato, unpeeled
• 1 1⁄2 egg yolks
• 3⁄4 cup all-purpose flour, plus
• additional flour, for dusting surface
• 1 pinch freshly grated nutmeg
• salt & freshly ground black pepper
• 1⁄2 - 3⁄4 cup grated parmesan cheese

• For Garlic Cream

• 2 cups heavy cream
• 5 cloves garlic, crushed with a knife

directions

1. Preheat oven to 375*F.
2. Boil the potatoes in salted water.
3. Peel and pass through a ricer.
4. While the potatoes are still warm, stir in the egg yolks, flour, nutmeg, salt and pepper.
5. On a floured surface, roll the mixture into 1 inch thick logs.
6. Cut the logs into 1 inch pieces; stand each piece on end and flatten with the palm of your hand into 1/4 inch thick disks.
7. Blanch the gnocchi a few at a time in boiling salted water until they rise to the surface.
8. Plunge them into a bowl of ice water.
9. Drain and pat dry.
10. Bring the cream and garlic to a boil, (I do this while the potatoes are boiling).
11. Remove from the heat and let stand for at least 1/2 hour.
12. Strain through a sieve and keep warm until ready to assemble the dish.
13. In a buttered gratin dish, layer the gnocchi, cheese and hot garlic cream, finishing with cream and cheese.
14. Bake for 35 minutes until bubbly and lightly browned.

Reviews

[CookPrincess]

did not work for me. all of the gnocchi completely disintegrated after putting into the hot water.

 

[Alesha]

This was absolutely delicious! A new family favourite. Next time I might add some chicken and mushroom to the sauce just to liven it up a bit!