“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
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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