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Gnocchi Au Gratin

Author: chefs-mate Cooking Method: Baking, Boiling, Stewing Cuisine: Italian Courses: Main Courses

Difficulty: Advanced

Servings: 12 Calories: 2048.0

Dietary:

V Vegetarian

Description

Gnocchi Au Gratin is a comforting Italian classic that transforms humble potato dumplings into a decadent baked dish. The gnocchi are made from cold mashed potatoes, flour, and egg yolks for a tender, pillowy texture. These delicate dumplings are boiled until they float, then layered in a casserole dish. Topped with melted butter and a generous amount of shredded Parmesan cheese, they are broiled until the cheese is bubbly and golden brown. This dish offers a perfect balance of soft, starchy comfort and savory, salty crunch. It is an excellent choice for family dinners, holiday gatherings, or any occasion where you want to serve a hearty, satisfying main course that feels homemade and luxurious.

Directions

Preheat the oven to 350F (175C).
In a large mixing bowl, combine the cold mashed potatoes, all-purpose flour, egg yolks, 2 teaspoons of salt, pepper, mustard, and 10 ounces of the shredded Parmesan cheese. Mix until a soft dough forms.
In a large kettle or pot, bring the hot water to a slow boil and add the 1 tablespoon of salt.
Place the potato mixture into a large pastry bag fitted with a large plain tube (tip #8).
Holding the pastry bag over the simmering water, squeeze out the dough and snip it into 3/4-inch pieces of gnocchi using scissors directly into the water.
Cook the gnocchi gently until they rise to the surface, indicating they are done.
As the gnocchi rise, remove them immediately with a slotted spoon and drain well on paper towels.
Place the drained gnocchi in a buttered 1 1/2-quart shallow casserole dish. Keep the dish warm in the preheated oven while you cook the remaining dough.
Repeat the snipping, cooking, draining, and layering process until all the potato dough is used up.
Remove the casserole from the oven and switch the oven setting to Broil.
Pour the melted butter evenly over the gnocchi in the casserole.
Sprinkle the remaining 2 1/2 ounces of shredded Parmesan cheese over the top.
Broil until the cheese is golden brown and bubbly, approximately 5 minutes. Watch closely to prevent burning.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2048.0kcal

% Daily Value *
Total Fat 112.6g174%
Saturated Fat 63.0g315%
Cholesterol 275.0mg92%
Sodium 29530.9mg1231%
Total Carbohydrate 122.7g41%
Dietary Fiber 7.8g32%
Sugars 5.1g
Protein 123.4g247%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the mashed potatoes are cold before making the gnocchi dough; this helps prevent the dough from becoming too sticky and ensures a better texture.

If you do not have a pastry bag, you can roll the dough into ropes about 1/2 inch thick and cut them into 3/4-inch pieces with a knife.

Leftover gnocchi au gratin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F until warmed through.

For a richer flavor, you can substitute some of the Parmesan with Gruyre or Fontina cheese.

Gnocchi Au Gratin