Gnocchi Gratin
- 5 russet potatoes, about 2 1⁄2 lb. total
- 2 eggs
- 1 tsp. kosher salt
- 2 cups unbleached all-purpose flour, plus more for dusting
- 2 cups milk
- 4 Tbs. (1/2 stick) unsalted butter
- 1⁄4 cup all-purpose flour
- 1⁄2 tsp. kosher salt
- 1⁄4 lb. Parmigiano-Reggiano cheese
- Kosher salt for cooking the gnocchi
- 1 Tbs. unsalted butter
- 1 Tbs. plain fine dried bread crumbs
- This recipe is vegetarian
- Produce
- Russet potatoes (5)
- Cooking & Baking
- All-purpose flour, unbleached (2 cups)
- All-purpose flour (1/4 cup)
- Kosher salt (1 1/2 tsp.)
- Kosher salt (1)
- Bread & Baked Goods
- Bread crumbs, plain fine dried (1 Tbs.)
- Dairy
- Butter, unsalted (5 Tbs.)
- Milk (2 cups)
- Parmigiano-reggiano cheese (1/4 lb.)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on williams-sonoma.com
Social Stats
32.3Rating
1-100
1-100
0Tweets
69Facebook
Likes
Likes
0StumbleUpon
Views
Views
38PinterestPins
Recipe Stats
Published August 16, 2011 (1 year ago).
7 people saved this recipe.
