Gnocchi Au Gratin
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.Ingredients
Directions
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Preheat the oven to 350F (175C).
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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.
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In a large kettle or pot, bring the hot water to a slow boil and add the 1 tablespoon of salt.
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Place the potato mixture into a large pastry bag fitted with a large plain tube (tip #8).
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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.
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Cook the gnocchi gently until they rise to the surface, indicating they are done.
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As the gnocchi rise, remove them immediately with a slotted spoon and drain well on paper towels.
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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.
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Repeat the snipping, cooking, draining, and layering process until all the potato dough is used up.
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Remove the casserole from the oven and switch the oven setting to Broil.
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Pour the melted butter evenly over the gnocchi in the casserole.
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Sprinkle the remaining 2 1/2 ounces of shredded Parmesan cheese over the top.
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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.
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