Easy Gnocchi Recipe Au Gratin

GNOCCHI GRATIN

Steps:

• Preheat oven to 350 degees.
• In a small sauce pan over med heat, warm the milk.
• In a med sauce pan over med low heat add the butter.
• When the butter has melted, add the flour and cook, stirring constantly, 2 to 3 minutes, to make a roux.
• Remove from heat and slowly add the hot milk, while whisking constantly.
• Add the salt, and return to med heat and cook, stiring constantly, until the sauce is smooth and thick enough to coat the back of the spoon, about 1 minute.
• Remove from heat.
• Place half the cooked Gnocchi into a baking dish.
• Top with half of the white sauce and half the cheese.
• Place the other half of the Gnocchi into baking dish.
• Top with the remaining sauce and remaining cheese.
• Cut the remaining butter (1TBS) into small bits and pat them over the sauce.
• Sprinkle top evenly with the bread crumbs.
• Bake the gratin until the sauce is bubbling around the edges, and the top is golden brown, about 30 minute.
• Remove from oven and let rest for 10 minute.

GNOCCHI GRATIN

Steps:

• Preheat oven to 375*F.
• Boil the potatoes in salted water.
• Peel and pass through a ricer.
• While the potatoes are still warm, stir in the egg yolks, flour, nutmeg, salt and pepper.
• On a floured surface, roll the mixture into 1 inch thick logs.
• Cut the logs into 1 inch pieces; stand each piece on end and flatten with the palm of your hand into 1/4 inch thick disks.
• Blanch the gnocchi a few at a time in boiling salted water until they rise to the surface.
• Plunge them into a bowl of ice water.
• Drain and pat dry.
• Bring the cream and garlic to a boil, (I do this while the potatoes are boiling).
• Remove from the heat and let stand for at least 1/2 hour.
• Strain through a sieve and keep warm until ready to assemble the dish.
• In a buttered gratin dish, layer the gnocchi, cheese and hot garlic cream, finishing with cream and cheese.
• Bake for 35 minutes until bubbly and lightly browned.