· recipe ·
Potato Gnocchi Gratin with Gruyere
A gratin should have a concentrated creamy center and a distinctly browned top. Reducing the cream before assembly keeps the poached gnocchi from sitting in excess liquid during the short bake.
Time and servings
- Prep
- 45 min
- Cook
- 90 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 650
- Protein
- 23 g
- Fat
- 35 g
- Carbs
- 59 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.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →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.
Infuse and reduce the cream
Heat the oven to 425°F220°C. Use a little of the butter to grease the baking dish. Crush the garlic, melt the remaining butter over medium-low heat, and add the garlic for 30 seconds. Add the light cream, nutmeg, and black pepper and simmer gently until reduced by about one-quarter; remove the garlic pieces.
Heat the cooking water
While the cream reduces, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Assemble the gratin
Finely grate the Gruyere. Fold half of it and the gnocchi into the reduced cream, then transfer to a buttered baking dish. Spread the remaining Gruyere evenly over the surface.
Brown the top
Bake at 425°F220°C until the cream bubbles at the edges and the Gruyere forms a deep golden crust. Rest for 8 minutes so the cream settles before serving.
