“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.”
1hr 20mins

Ingredients Nutrition


  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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