Best 3 Gnocchi Gratin Recipes

GNOCCHI GRATIN WITH GORGONZOLA DOLCE

Steps:

• 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 teaspoon 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°F. 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 tablespoon butter.
• Mix 3 tablespoons Parmesan, remaining 1 tablespoon 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.

SPINACH GNOCCHI GRATIN

Steps:

• In a large heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 3 to 4 minutes, or until it is wilted, refresh it under cold water, and drain it well in a colander. Squeeze the spinach dry by handfuls and chop it fine.
• In a heavy saucepan bring the water and the milk just to a boil with the butter, stirring until the butter is melted, add the flour all at once, and stir the mixture briskly with a wooden spatula until it pulls away from the side of the pan and forms a ball. Cook the dough over moderate heat, stirring, for 1 minute. Transfer the dough to a bowl and with an electric mixer beat in the eggs, 1 at a time, beating well after each addition, the salt, the pepper, the nutmeg, and the spinach.
• Preheat the oven to 425°F. Into a kettle of boiling salted water drop walnut-size spoonfuls of the paste, about 10 at a time, and simmer them, uncovered, for 5 minutes, or until they rise to the surface and are cooked through. Transfer the gnocchi as they are cooked with a slotted spoon to a large colander and let them drain well. Arrange the gnocchi in one layer in a buttered 1 1/2- to 2-quart shallow grating dish or flame-proof baking dish, drizzle the cream over them, and sprinkle them with the Parmesan and salt and pepper to taste. Bake the gnocchi in the middle of the oven for 10 minutes and broil them under a hot broiler about 4 inches from the heat for 1 minute, or until they are browned lightly.

GNOCCHI GRATIN

Steps:

• Preheat oven to 350 degees.
• In a small sauce pan over med heat, warm the milk.
• In a med sauce pan over med low heat add the butter.
• When the butter has melted, add the flour and cook, stirring constantly, 2 to 3 minutes, to make a roux.
• Remove from heat and slowly add the hot milk, while whisking constantly.
• Add the salt, and return to med heat and cook, stiring constantly, until the sauce is smooth and thick enough to coat the back of the spoon, about 1 minute.
• Remove from heat.
• Place half the cooked Gnocchi into a baking dish.
• Top with half of the white sauce and half the cheese.
• Place the other half of the Gnocchi into baking dish.
• Top with the remaining sauce and remaining cheese.
• Cut the remaining butter (1TBS) into small bits and pat them over the sauce.
• Sprinkle top evenly with the bread crumbs.
• Bake the gratin until the sauce is bubbling around the edges, and the top is golden brown, about 30 minute.
• Remove from oven and let rest for 10 minute.