Gnocchi Gratin with Gorgonzola Dolce

By CheeseDiva

by Victoria Granof

Ingredients

• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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.