Gnocchi Gratin

I’m super busy these days so when I found this recipe in my AUTOGRAPHED copy of Nigellissima, it was a happy moment. It’s quick and easy to make this dish… the mascarpone makes a lovely rich creamy sauce without having to making a roux.

It’s a great recipe to have up my sleeve after a long day of designing pages. And it makes leftovers for a few days afterwards.

Check it out:

Get the ingredients…

Gnocchi.

Pre-made gnocchi.

Pre-made gnocchi.

Parmesan cheese.

Parmesan cheese.

Parmesan cheese.

Grate the Parmesan.

Grated Parmesan.

Grated Parmesan.

Measure the mascarpone.

Mascarpone.

Mascarpone.

Cook the gnocchi in boiling, salted water.

Cooking the gnocchi.

Cooking the gnocchi.

The gnocchi is ready to be taken out of the pot when it rises to the top.

Gnocchi is done when it rises to the top of the pot.

Gnocchi is done when it rises to the top of the pot.

Drain the pasta.

Drain the gnocchi.

Drain the gnocchi.

While the gnocchi is cooking, start the sauce.

Milk and mascarpone, whisked and heated.

Milk and mascarpone, whisked and heated.

After the sauce is heated, add the Parmesan.

Add the Parmesan.

Add the Parmesan.

Nutmeg and black pepper go in too.

Nutmeg goes into the sauce.

Nutmeg goes into the sauce.

Here’s where I didn’t follow the recipe: I made the sauce in a saucepan, then added the pasta to the sauce.

Add the drained pasta to the sauce.

Add the drained pasta to the sauce.

Then I poured the sauce and the pasta into a casserole to be baked.

Pour the sauce and gnocchi into a casserole dish.

Pour the sauce and gnocchi into a casserole dish.

Top with breadcrumbs and Parmesan.

Top with bread crumbs and more Parmesan.

Top with bread crumbs and more Parmesan.

Presto! Gnocchi Gratin.

Gnocchi Gratin.

Gnocchi Gratin.

Served.

Gnocchi Gratin, served.

Gnocchi Gratin, served.

The recipe can be found here:
http://www.chatelaine.com/recipe/vegetarian/nigella-lawsons-gnocchi-gratin/

From Nigellissima by Nigella Lawson.

Gnocchi Gratin
Serves 6, as a side dish

1 cup mascarpone
1/4 cup whole milk
1/4 cup grated Parmesan
freshly ground black pepper
freshly grated nutmeg
1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste
2 x 14-ounce packages gnocchi
2 tablespoons bread crumbs

Preheat the oven to 400°F, and put a saucepan of water on for the gnocchi.

Whisk the mascarpone in a bowl with the milk, then warm it inn a shallow, flameproof Dutch oven or gratin dish wide enough to fit the cooked gnocchi in later, in more or less a single layer.

Once the mascarpone mixture starts bubbling, turn off the heat, stir in 3 tablespoons of the grated Parmesan into the sauce, and then whisk it until it melts. Add a good grinding of pepper and grate in some nutmeg, stir, then taste, and add salt only if you feel it needs it. Take the pan off the heat.

Salt the boiling water for the gnocchi and cook them following the package instructions.

Drain the gnocchi and add to the sauce, turning them well, but gently, to coat, and once they are in an even layer in the dish, mix the remaining Parmesan with the bread crumbs and sprinkle this on top.

Bake for 15 minutes, by which time the gratin dish should be bubbling and golden on top.

Remove from the oven and let it sit out for 5 – 10 minutes, to cool a little before serving. Don’t let it stand for any longer than 15 minutes, or too much of the gloriously gooey sauce will be absorbed.

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5 thoughts on “Gnocchi Gratin

  1. Pingback: Chocolate Bread Pudding | what food i made

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