This elegant yet comforting dish transforms humble potatoes into airy, soufflé-like gnocchi. The secret lies in a rich béchamel base enriched with eggs, which gives the dumplings an incredibly light and fluffy texture. Baked until puffed and golden brown, these gnocchi are topped with savory Parmesan and finished with a sprinkle of fresh parsley. They make for a stunning vegetarian main course that feels luxurious enough for a dinner party but is simple enough for a cozy weeknight meal. The combination of creamy potato, nutty cheese, and herbaceous parsley creates a deeply satisfying flavor profile that pairs beautifully with a simple green salad or roasted vegetables.
Souffleed Potato Gnocchi
Description
This elegant yet comforting dish transforms humble potatoes into airy, souffl&# 195;©-like gnocchi. The secret lies in a rich béchamel base enriched with eggs, which gives the dumplings an incredibly light and fluffy texture. Baked until puffed and golden brown, these gnocchi are topped with savory Parmesan and finished with a sprinkle of fresh parsley. They make for a stunning vegetarian main course that feels luxurious enough for a dinner party but is simple enough for a cozy weeknight meal. The combination of creamy potato, nutty cheese, and herbaceous parsley creates a deeply satisfying flavor profile that pairs beautifully with a simple green salad or roasted vegetables.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC).
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In a small heavy saucepan, combine the milk and 1/2 stick of butter. Bring the mixture to a boil over medium heat.
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Add the flour all at once and whisk vigorously until the mixture thickens and cleans the sides of the pan.
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Cook the mixture over moderately low heat, whisking constantly, for 1 minute. Remove the pan from the heat.
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Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Keep the mixture warm, covered.
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Meanwhile, place the potatoes in a saucepan and cover with 2 inches of salted water. Bring to a boil.
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Reduce heat and simmer the potatoes, covered, for 30 to 40 minutes, or until tender when pierced with a fork.
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Drain the potatoes and let them cool until they can be handled. Peel the skins off.
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Force the hot potatoes through a ricer or food mill into a large bowl.
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Add the warm egg and flour mixture to the riced potatoes. Using an electric mixer, beat the mixture well until smooth and combined.
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Stir in the minced parsley and season with salt and pepper to taste.
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Transfer the mixture to a pastry bag fitted with a large tip.
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Pipe mounds of the gnocchi mixture into a buttered 1 1/2 quart gratin dish.
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Sprinkle the top with the grated Parmesan cheese and dot with the remaining 2 tablespoons of butter.
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Bake in the preheated oven for 30 to 35 minutes, or until the gnocchi is puffed and golden brown.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 405.3kcal
- % Daily Value *
- Total Fat 24.0g37%
- Saturated Fat 12.3g62%
- Cholesterol 320.7mg107%
- Sodium 112.5mg5%
- Total Carbohydrate 33.0g11%
- Dietary Fiber 2.9g12%
- Sugars 3.3g
- Protein 14.7g30%
* 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
For best results, use waxy white potatoes as they hold their shape better than starchy varieties like Russets.
Ensure the potatoes are hot when ricing to help them absorb the egg mixture more easily, creating a smoother texture.
If you do not have a pastry bag, you can use two spoons to drop rounded mounds of the mixture into the dish.
Serve immediately while hot and puffed for the best texture. Leftovers can be refrigerated for up to 3 days and reheated in the oven.
