Mama Mangia
Super Moderator
Gnocchi Gratin
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.
1 lb potatoes, unpeeled
1 1/2 egg yolks
3/4 cup all-purpose flour, plus
additional flour, for dusting surface
1 pinch freshly grated nutmeg (optional - we don't care for nutmeg in pasta)
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
Yiled: 6 servings
Preheat oven to 375*F.
Boil the potatoes in salted water.
Peel and pass through a ricer.
While the potatoes are still warm, stir in the egg yolks, flour, nutmeg, salt and pepper.
On a floured surface, roll the mixture into 1 inch thick logs.
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.
Blanch the gnocchi a few at a time in boiling salted water until they rise to the surface.
Plunge them into a bowl of ice water.
Drain and pat dry.
Bring the cream and garlic to a boil, (I do this while the potatoes are boiling).
Remove from the heat and let stand for at least 1/2 hour.
Strain through a sieve and keep warm until ready to assemble the dish.
In a buttered gratin dish, layer the gnocchi, cheese and hot garlic cream, finishing with cream and cheese.
Bake for 35 minutes until bubbly and lightly browned.
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.
1 lb potatoes, unpeeled
1 1/2 egg yolks
3/4 cup all-purpose flour, plus
additional flour, for dusting surface
1 pinch freshly grated nutmeg (optional - we don't care for nutmeg in pasta)
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
Yiled: 6 servings
Preheat oven to 375*F.
Boil the potatoes in salted water.
Peel and pass through a ricer.
While the potatoes are still warm, stir in the egg yolks, flour, nutmeg, salt and pepper.
On a floured surface, roll the mixture into 1 inch thick logs.
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.
Blanch the gnocchi a few at a time in boiling salted water until they rise to the surface.
Plunge them into a bowl of ice water.
Drain and pat dry.
Bring the cream and garlic to a boil, (I do this while the potatoes are boiling).
Remove from the heat and let stand for at least 1/2 hour.
Strain through a sieve and keep warm until ready to assemble the dish.
In a buttered gratin dish, layer the gnocchi, cheese and hot garlic cream, finishing with cream and cheese.
Bake for 35 minutes until bubbly and lightly browned.