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Gnocchi Gratin with Gorgonzola
Serves 8
"Gnocchi is one of the world's great comfort foods," says Wolfgang, "and that makes
it fun to serve at a fancy party. Unlike some versions that are more rib-sticking, these puff
up nice and light, so they go well with an eclectic menu like this one, which has lots of
small bites and intense flavors." If you're not partial to Gorgonzola, he suggests
substituting Parmesan or Pecorino Romano.
Ingredients
Gnocchi 3 baking potatoes (about 1 pound total weight)1 large egg 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg 1 cup all-purpose flour 2 tablespoons grated Parmesan cheese 1 tablespoon butter 1/2 cup heavy cream 1/2 cup crumbled Gorgonzola cheese 1 tablespoon grated Parmesan cheese for garnish |
 Photos by Maren Caruso
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To make the gnocchi, in a saucepan, combine the potatoes with water to cover. Bring to a boil and cook until tender when pierced with a knife. Drain and when cool enough to handle, scrape off the skins. Pass the potatoes through a food mill or ricer.
Dust a work surface with flour, and mound the potatoes on the work surface. Make a well in the center, and add the egg, salt, pepper, nutmeg, flour, and Parmesan cheese to the well. Gently fold together all the ingredients until they are evenly incorporated. To test if the dough is ready, press it with your finger. If the indentation pops back, the dough is ready to roll.
With a knife, cut the dough into several sections On a floured work surface, using your fingers and palms, gently roll each section into a rope about 1 inch in diameter. Cut the ropes into 3/4-inch lengths.
Preheat the broiler to 550°F. Bring a large pot three-fourths full of salted water to a boil. Add the gnocchi and boil for about 2 minutes, or until they float. Using a slotted spoon, transfer the gnocchi to a platter.
In an broiler-proof sauté pan, combine the butter and cream over medium heat, bring to a simmer, and cook until the cream is reduced by half. Add the gnocchi and turn gently to coat with the sauce. Gently stir in the Gorgonzola; do not allow it to dissolve, or it will be gritty.
Slide the sauté pan under the broiler and broil just until the gnocchi are browned. Transfer to a warmed platter or individual plates. Sprinkle with the Parmesan and serve immediately.
