GNOCCHI GRATIN WITH GORGONZOLA DOLCE
We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Provided by Victoria Granof
Categories Cheese Dairy Potato Side Bake Vegetarian Dinner Casserole/Gratin Blue Cheese Parmesan Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Cheese Week
Yield 4-6 servings
Number Of Ingredients 15
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.
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Asavela Vimba
[email protected]Avoid this recipe at all costs.
numedeutilizator004
[email protected]Just awful.
ADIAN WILLORY
[email protected]I would not recommend this recipe to anyone.
Emmanuel Ekechukwu
[email protected]This recipe is a waste of time and ingredients.
christ young
[email protected]I followed the recipe exactly and it turned out terribly. The gnocchi was mushy and the sauce was bland.
Pial bhuyea
[email protected]Meh.
Yahab Jamal
[email protected]I found this recipe to be a bit bland. I added some extra garlic and red pepper flakes to give it more flavor.
toca heart
[email protected]Not bad, but I've had better.
Yaso Raj
[email protected]This dish was a bit too rich for my taste, but my husband loved it.
Slavoljub Erdeljan
[email protected]One of the best gnocchi dishes I've ever had.
Fariha Aqib
[email protected]I made this for a dinner party and everyone loved it. It was gone in minutes.
Precious Favour
[email protected]Wow!
Ephrem Eyasu
[email protected]This recipe was easy to follow and the gnocchi gratin turned out amazing. The flavors were well balanced and the texture was perfect. I will definitely be making this again.
Candy2Bossy
[email protected]Absolutely delicious. I'm not a huge gorgonzola fan, but this was amazing.
Rehema Elizabeth
[email protected]Easy and delicious.
Razz Entertainment
[email protected]This gnocchi gratin was a hit! The combination of gorgonzola dolce, crispy bread crumbs, and tender gnocchi was divine. I followed the recipe exactly and it turned out perfectly. Will definitely be making it again.