Gnocchi Gratin

[Mama Mangia]

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.