Gnocchi Gratin
by Nigella. Featured in NIGELLISSIMAIntroduction
I make this gratin, for preference, with the so-called freshly made kind of gnocchi that can be found in the chill cabinet of the supermarket. They come (or do near me) in packets of 400g but, if you find them in packets of 500g, simply use two of those instead. I have even used three 400g-packets of gnocchi with the same amount of sauce without trouble.
As for the sauce: I mix the mascarpone and milk in a bowl first — otherwise I risk spraying my stove with everything — but if you're prepared to proceed more patiently and slowly, mix them in the casserole on the stove before you turn on the heat.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I make this gratin, for preference, with the so-called freshly made kind of gnocchi that can be found in the chill cabinet of the supermarket. They come (or do near me) in packets of 400g but, if you find them in packets of 500g, simply use two of those instead. I have even used three 400g-packets of gnocchi with the same amount of sauce without trouble.
As for the sauce: I mix the mascarpone and milk in a bowl first — otherwise I risk spraying my stove with everything — but if you're prepared to proceed more patiently and slowly, mix them in the casserole on the stove before you turn on the heat.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6 as a side
- 250 grams mascarpone cheese
- 60 millilitres full fat milk
- 4 x 15ml tablespoons grated Parmesan (see Additional Information below)
- freshly ground pepper
- freshly grated nutmeg
- 1 teaspoon Maldon sea salt flakes (or to taste)
- 2 x 400 gram packets gnocchi
- 2 x 15ml tablespoons breadcrumbs
- 1 cup mascarpone cheese
- ¼ cup whole milk
- ¼ cup grated Parmesan (see Additional Information below)
- freshly ground pepper
- freshly grated nutmeg
- 1 teaspoon kosher salt (or to taste)
- 28 ounces gnocchi
- 2 tablespoons breadcrumbs
Method
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, and put a pan of water on for the gnocchi.
- Whisk the mascarpone in a bowl with the milk, then warm it in a shallow, flameproof casserole or gratin dish wide enough to fit the cooked gnocchi in later, in more or less a single layer.
- Once the mascarpone mixture starts bubbling, turn off the heat, stir 3 tablespoons of the grated parmesan into the sauce and then whisk till it melts. Add a good grinding of pepper and grate in some nutmeg, stir, then taste, and add salt only if you feel it needs it. Take the pan off the heat.
- Salt the boiling water for the gnocchi and cook them according to packet instructions.
- Drain the gnocchi and add to the sauce, turning them well, but gently, to coat, and once they are in an even layer in the dish, mix the remaining parmesan with the breadcrumbs and sprinkle this on top.
- Bake for 15 minutes, by which time the gratin should be bubbling and golden on top.
- Remove from the oven and let it sit out for 5-10 minutes, to cool a little before serving. Don't let it stand for any longer than 15 minutes, or too much of the gloriously gooey sauce will be absorbed.
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, and put a pan of water on for the gnocchi.
- Whisk the mascarpone in a bowl with the milk, then warm it in a shallow, flameproof casserole or gratin dish wide enough to fit the cooked gnocchi in later, in more or less a single layer.
- Once the mascarpone mixture starts bubbling, turn off the heat, stir 3 tablespoons of the grated parmesan into the sauce and then whisk till it melts. Add a good grinding of pepper and grate in some nutmeg, stir, then taste, and add salt only if you feel it needs it. Take the pan off the heat.
- Salt the boiling water for the gnocchi and cook them according to packet instructions.
- Drain the gnocchi and add to the sauce, turning them well, but gently, to coat, and once they are in an even layer in the dish, mix the remaining parmesan with the breadcrumbs and sprinkle this on top.
- Bake for 15 minutes, by which time the gratin should be bubbling and golden on top.
- Remove from the oven and let it sit out for 5-10 minutes, to cool a little before serving. Don't let it stand for any longer than 15 minutes, or too much of the gloriously gooey sauce will be absorbed.
Additional Information
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
It is not advisable to make ahead. Leftovers should be covered and refrigerated within 2 hours of making. Eat within 3 days, reheating in a microwave until piping hot all of the way through.
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
It is not advisable to make ahead. Leftovers should be covered and refrigerated within 2 hours of making. Eat within 3 days, reheating in a microwave until piping hot all of the way through.
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Show more commentsMade this for the first timetoday, just delicious!! So handy to make. We had it as a side to some salmon and peas, was more than enough to feed 5! Will be making again very soon!
I've made this delicious recipe many times before adding Mascarponi cream cheese and double cream with milk to make it more decadent, I also added some rashers of streaky bacon crumbled over the top and delicious 2 packets of vacuum packed Chestnuts browned in the oven until bubbling hot using Mascarponi cream cheese topping and a wonderful Parmesan cheese topping breadcrumbs it's delicious, scrumptious. I hope that you enjoy this dish as much as I do it's perfect as a main meal and server 4-5 people it's delicious easy to prepare meal that can be frozen when cold and red-headed until bubbling hot strewn with vacuum packed Chestnuts it fantastic I used blue Brie cheese as I prefer it it's delicious and ideal for these cold dark Winters evenings when you want something hot and comforting try it I'm sure that your going to love it as much as I do Enjoy!
Made this last week for the first time after being out all afternoon in the cold. Taste to effort ratio is excellent - takes virtually no time to prepare but resulted in delicious rich carby goodness! Feels quite decadent but great in this freezing weather.
I made this for my supper yesterday with added chopped streaky bacon - it was AMAZING! Will definitely be making it again.
Oh my! Made this for lunch today and it was divine - creamy, crunchy, comforting. Added a sprinkling of truffle cheese on top. Heaven!
This is such an easy way to get a gratin on the table. More than that, it is cheesy, crunchy and ultra delicious! I like to pair it with the Italian Roast Chicken and the Chocolate Olive Oil Cake from "Nigellissima".