Gnocchi Gratin with Gorgonzola Dolce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolcea sweeter, milder variety of blue cheeseand topping them with crisp breadcrumbs. Ingredients:
1 pound russet potatoes |
1 large egg |
1 large egg yolk |
6 ounces parmesan, finely grated, divided |
1 cup all-purpose flour plus more |
1 teaspoon kosher salt plus more |
1/2 teaspoon freshly grated nutmeg |
1 cup heavy cream |
1 sprig rosemary |
1 1/4 -thick slice fresh ginger |
2 tablespoons (1/4 stick) unsalted butter, room temperature, divided |
3 tablespoons fine dried breadcrumbs |
4 ounces gorgonzola dolce or other mild blue cheese |
Directions:
1. Place potatoes in a large pot. Add water to cover by 1 ; bring to a boil, reduce heat to medium, and simmer until tender, 2530 minutes. Drain; set aside and let cool slightly. Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 teaspoon salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.
2. Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24 -long rope. Cut crosswise into 1 pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.
3. Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.
4. Preheat oven to 375°F. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 23 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1 tablespoon butter.
5. Mix 3 tablespoons Parmesan, remaining 1 tablespoon butter, and breadcrumbs in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.
6. Bake until the filling is bubbling and the topping is browned, 2530 minutes.
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