Gorgonzola Gnocchi Gratin

June 24, 2013

20130518 Gorgonzola Gnocchi Gratin 01

I (sadly) cannot take credit for this recipe. I adapted this from a 2011 Bon Appetit and made an incredibly rich and luscious side. This is a decadent dish, so it is for special occasions. I used fresh gnocchi from the market, so the recipe below doesn’t include how to make gnocchi for scratch. Check out the original recipe if you want to go the extra mile!

You will need:

  • 1 lb fresh gnocchi
  • 4 oz Parmesan, finely grated, divided
  • 1 c heavy cream
  • 1 sprig fresh rosemary
  • 1 1/4-inch fresh ginger, peeled and sliced thick
  • 3 T breadcrumbs
  • 1 t dried basil
  • 1 t dried parsley
  • 4 oz Gorgonzola dolce or other mild blue cheese, crumbled
  • 2 T unsalted butter, room temperature, divided

Then you will…

  1. In a small saucepan, combine the cream, rosemary and ginger. Bring to a boil over medium-low heat (watch closely so it doesn’t bubble over!).
  2. Remove from heat. Cover and allow to steep for 30 minutes. Strain out the rosemary and ginger. Set cream aside.
  3. Preheat your oven to 350 degrees. Place a 1 1/2 quart baking dish on a baking sheet. Lightly spray with nonstick cooking spray.
  4. Bring a large pot of salted water to boil.
  5. Cook the gnocchi until they float to the surface, about two minutes. Using a slotted spoon, transfer the gnocchi to the prepared baking dish.
  6. In a small bowl, mix together 3 tablespoons of Parmesan with the breadcrumbs, basil and parsley.
  7. Mix together the remaining Parmesan with the cream mixture and pour over the gnocchi. Lightly stir to mix.
  8. Sprinkle with fresh cracked pepper and the gorgonzola.
  9. Dot with the butter and top with the bread crumb mixture.
  10. Bake 25-30 minutes or until bubbly and golden.
  11. Allow to cool at least 7 minutes before serving.

20130518 Gorgonzola Gnocchi Gratin 02


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