Gnocchi Gratin with Gorgonzola Dolce
Jan. 19th, 2013 04:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
the_cooking_momhttp://www.epicurious.com/recipes/food/views/Gnocchi-Gratin-with-Gorgonzola-Dolce-368961?mbid=ipapp
Gnocchi Gratin with Gorgonzola Dolce
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
Special equipment: A 1 1/2-quart baking dish or gratin dish; a ricer
Place potatoes in a large pot. Add water to cover by 1"; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 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.
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.
Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.
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, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1 tablespoon butter.
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.
Bake until the filling is bubbling and the topping is browned, 25–30 minutes.
Gnocchi Gratin with Gorgonzola Dolce
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
Special equipment: A 1 1/2-quart baking dish or gratin dish; a ricer
Place potatoes in a large pot. Add water to cover by 1"; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 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.
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.
Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.
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, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1 tablespoon butter.
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.
Bake until the filling is bubbling and the topping is browned, 25–30 minutes.
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