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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Ingredients:
1 lb potato, unpeeled |
1 1/2 egg yolks |
3/4 cup all-purpose flour, plus |
additional flour, for dusting surface |
1 pinch freshly grated nutmeg |
salt & freshly ground black pepper |
1/2-3/4 cup grated parmesan cheese |
2 cups heavy cream |
5 cloves garlic, crushed with a knife |
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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