====== Gnocchi Gratin with Gorgonzola Dolce ======
{{recipes:pasta:gnocchi_gratin_with_gorgonzola_dolce:gnocchi-gratin-with-gorgonzola-dolce.jpg?600|}}
<WRAP group>
<WRAP half column>
===== 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
</WRAP>

<WRAP half column>
===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 4-6
  * [[http://www.bonappetit.com/recipe/gnocchi-gratin-with-gorgonzola-dolce|Source]]


----

{(rater>id=72|name=recipes:pasta:gnocchi_gratin_with_gorgonzola_dolce|type=rate|headline=off)}

</WRAP>
</WRAP>

===== Directions =====
  - 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 tsp. 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°. 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 Tbsp. butter.
  - Mix 3 Tbsp. Parmesan, remaining 1 Tbsp. 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.

{{tag>potatoes eggs parmesan nutmeg heavy_cream rosemary bread_crumbs gorgonzola blue_cheese pasta:gnocchi}}
~~NOTOC~~
~~DISCUSSION|Notes~~