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…
Grate the Parmesan.
Measure the mascarpone.
Cook the gnocchi in boiling, salted water.
The gnocchi is ready to be taken out of the pot when it rises to the top.
Drain the pasta.
While the gnocchi is cooking, start the sauce.
After the sauce is heated, add the Parmesan.
Nutmeg and black pepper go in too.
Here’s where I didn’t follow the recipe: I made the sauce in a saucepan, then added the pasta to the sauce.
Then I poured the sauce and the pasta into a casserole to be baked.
Top with breadcrumbs and Parmesan.
Presto! Gnocchi Gratin.
The recipe can be found here:
From Nigellissima by Nigella Lawson.
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.