So, most of the recipes I enjoy are pretty straightforward: mix this stuff, put it in a dish, bake it. Or, mix this stuff, put it in a pot, cook it. That kind of thing. Or, they are some variety or combination of those three actions. I try to make things that ultimately are pretty hands-off, or don’t require special skills, because, frankly, I have a dramatic fear of failure and have actually cried over spilled milk and other kitchen disasters. True story. So this recipe, which took me about three hours from start to finish, is a little atypical for my repertoire, but I needed a challenge that required my time and attention. Bon Appetit came through for me; I slightly adapted it to make it my own.
Gnocchi Gratin with Gorgonzola
- 1 lb. Yukon potatoes
- 1 large egg
- 1 large egg yolk
- 6 oz. Parmesan, finely grated and divided
- 1 cup all-purpose flour, plus more
- 1/2 tsp. freshly grated nutmeg
- 1 cup heavy cream
- 1 sprig rosemary
- 1 1/4″³ thick slice fresh ginger
- 2 tbsp. unsalted butter, room temperature, divided
- 3 tbsp. chopped walnuts
- 4 oz. Gorgonzola dolce or other mild blue cheese
Place potatoes in a large pot. Add water to cover by 1″³; 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 a sieve, or if you have one, a ricer, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/2 cup Parmesan, 1 cup flour, 1 tsp. salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft 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″³-long rope. Cut crosswise into 1″³ 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 with the ridges remaining outside. Place on prepared baking sheet and lightly dust with flour.
The steps up through this point can be made 4 hours ahead. If you do, cover and chill. Cover and chill remaining grated cheese, too.
Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover with a lid or plate and let steep for 30 minutes. Set aside.
Preheat oven to 375° F. 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 walnuts in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Crumble gorgonzola over the top. Sprinkle the remaining Parmesan over it, then the walnut mixture.
Bake until the filling is bubbling and the topping is browned, 25″“30 minutes.
It’s time intensive, yes, but it’s delicious, and it’s also the kind of recipe that is so hands-on that, if you’re looking for a project, you can earn yourself a sense of pride for doing it.