Gnocchi Gratin with Gorgonzola Dolce
- 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
- This recipe is vegetarian
- Produce
- Ginger, fresh (1 1/4 thick slice)
- Rosemary (1 sprig)
- Russet potatoes (1 pound)
- Cooking & Baking
- All-purpose flour plus more (1 cup)
- Kosher salt plus more (1 teaspoon)
- Nutmeg (1/2 teaspoon)
- Bread & Baked Goods
- Breadcrumbs, fine dried (3 tablespoons)
- Dairy
- Butter, unsalted (2 tablespoons)
- Gorgonzola dolce or other mild blue cheese (4 ounces)
- Heavy cream (1 cup)
- Parmesan (6 ounces)
- Refrigerated
- Egg, large (1)
- Egg yolk, large (1)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published November 27, 2011 (1 year ago).
173 people saved this recipe.
