· recipe ·

Gnocchi Alfredo Bake

Name: Gnocchi Alfredo Bake
Prep time: 40 min
Cook time: 80 min
Total time: 140 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 1 1/2 cups Whole milk; 1/2 cup Light cream; 4 Tbsp Unsalted butter; 2 cloves Garlic; 3 1/2 oz Parmesan; 1/8 tsp Ground nutmeg; 1/2 tsp Ground black pepper; 7 oz Low-moisture mozzarella

A cheese sauce thickens as a bake rests. Leaving it fluid before the dish goes into the oven gives the gnocchi room to absorb some moisture.

type: Potato · Baked
sauce: Cream · Cheese

Time and servings

Prep: 40 min
Cook: 80 min
Additional: 20 min
Total: 140 min
Servings: 4

Nutrition per serving

Calories: about 750
Protein: 31 g
Fat: 41 g
Carbs: 63 g

Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Reduce the dairy
Heat the oven to 425°F220°C. Melt the butter in a wide saucepan. Thinly slice the garlic and cook it until fragrant without browning. Add the whole milk and light cream and maintain a gentle simmer until the volume reduces by about one quarter.
Heat the cooking water
During the last 10 minutes of simmering the cream sauce, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Finish the Parmesan sauce
Remove the pan from direct heat. Stir in the finely grated Parmesan a handful at a time, then add the nutmeg and black pepper. The sauce should be fluid enough to fall from a spoon in a ribbon.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and let excess water drain away.
Assemble the bake
Heat the oven to 425°F220°C. Fold the gnocchi through the Parmesan sauce and transfer them to a shallow baking dish. Cut the mozzarella into small pieces and distribute it evenly over the surface.
Bake and rest
Bake until the sauce bubbles around the edges and the mozzarella has melted with pale golden spots, 12 to 15 minutes. Rest for 5 minutes so the sauce can settle before serving.