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Gnocchi Gratin

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4 Servings
2 h
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sagegruyerehandmade pastagnocchiwinterfallbaked pastapastacheeseparmesanpotatomark bittmanEasyWeeknight DinnerWeekendWeeknightSide DishMain CourseFor FourDinner

As gnocchi are known to be ornery, the key to getting pillowy lightness with these Italian dumplings is to add only enough flour to bring the dough together. Don’t worry; the recipe includes all my best tips. The first thing you’ll notice in the Gnocchi Gratin is probably the rich dairy sauce, then you’ll bite into the sublime dumplings.

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Special Equipment

Large Pot
Rimmed Baking Sheet
Saucepan
Baking Dish
Parchment Paper

Ingredients

russet potato
kosher salt
black pepper
all purpose flour
unsalted butter
sage
grated parmesan cheese
grated gruyere cheese

Directions