Potato Gnocchi Gratin With Gongonzola Dolce Recipes

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GNOCCHI GRATIN WITH GORGONZOLA DOLCE RECIPE | EPICURIOUS.COM



Gnocchi Gratin with Gorgonzola Dolce Recipe | Epicurious.com image

We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce?a sweeter, milder variety of blue cheese?and topping them with crisp breadcrumbs.

Provided by Susan Miller

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 13

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

Steps:

  • 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.
  • 2. 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.
  • 3. Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.
  • 4. 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.
  • 5. 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.
  • 6. Bake until the filling is bubbling and the topping is browned, 25-30 minutes.

GNOCCHI WITH GORGONZOLA SAUCE



Gnocchi with Gorgonzola Sauce image

Gorgonzola continues to age as it is stored in the refrigerator, intensifying in piquancy as it does. To slow this process down, wrap the cheese tightly in plastic wrap and store it in the coldest part of the refrigerator. This sauce is a good way to use leftover Gorgonzola cheese.

Yield makes 8 servings

Number Of Ingredients 8

Potato Gnocchi (page 170)
Salt
1/2 cup Chicken Stock (page 74) or canned reduced-sodium chicken broth
1/2 cup heavy cream
4 tablespoons unsalted butter
Freshly ground black pepper
4 ounces Gorgonzola
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Make the gnocchi.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
  • Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
  • Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.

POTATO GNOCCHI GRATIN WITH GONGONZOLA DOLCE RECIPE



POTATO GNOCCHI GRATIN WITH GONGONZOLA DOLCE Recipe image

Provided by á-32773

Number Of Ingredients 16

• 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
• 1 garlic glove , crushed
• 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
• 3 tablespoons fine dried breadcrumbs
• 4 ounces Gorgonzola dolce or other mild blue cheese
Special Equipment: 1 1/2-quart baking dish or gratin dish and a ricer
Consider premade gnocchi

Steps:

  • 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. 2. 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. 3. Bring cream, rosemary, garlic and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside. 4. 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. 5. 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. 6. Bake until the filling is bubbling and the topping is browned, 25-30 minutes.

POTATO GNOCCHI WITH GORGONZOLA



Potato Gnocchi With Gorgonzola image

Delicious, Creamy and cheesy Italian dish that your whole family will love. We like it with Gorgonzola Cheese, but you may use a substitute. Hope you enjoy! From Italian Cooking and Living.

Provided by Leslie

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs potatoes
1/2 teaspoon salt
1 1/2 cups unbleached all-purpose flour
2/3 lb gorgonzola, dolce
1/4 cup butter
1/4 cup heavy cream
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Make the gnocchi:.
  • Peel potatoes.
  • Boil the potatoes for about 20 minutes in salted water until tender.
  • Pass potatoes through the fine disk of a potato ricer, and cool.
  • Pour the potato onto the counter, and begin to mix in the flour.
  • Add a pinch of salt and gather into a dough.
  • Cut the dough into 4 pieces, and roll into finger-thick logs.
  • Cut each log into 1" pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later).
  • Now dust a tray with flour and line the gnocchi in a single layer on top of it.
  • Set aside, and bring a large pot of salted water to a boil.
  • Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready).
  • Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.
  • When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve.

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