Gnocchi Gratin with Gorgonzola Dolce

Name: Gnocchi Gratin with Gorgonzola Dolce
Total time: 2 h 25 min
Yield: 6 servings
Ingredients: 1 pound russet potatoes; 1 whole large egg; 1 whole large egg yolk; 6 ounces Parmesan; 1 cup all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon nutmeg; 1 cup heavy cream; 1 sprig rosemary; 1 slice fresh ginger; 2 tablespoons unsalted butter; 3 tablespoons breadcrumbs; 4 ounces Gorgonzola dolce; 1 piece baking dish

A luxurious Italian dish combining homemade potato gnocchi with rich Gorgonzola dolce cheese sauce and crispy Parmesan breadcrumb topping. This creamy gratin features tender potato dumplings infused with nutmeg and fresh rosemary.

6 servings

2 hr 25 min

Published October 4, 2025

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Ingredients

•1 pound russet potatoes
•1 whole large egg
•1 whole large egg yolk
•6 ounces Parmesan
•1 cup all-purpose flour
•1 teaspoon kosher salt
•½ teaspoon nutmeg
•1 cup heavy cream
•1 sprig rosemary
•1 slice fresh ginger
•2 tablespoons unsalted butter
•3 tablespoons breadcrumbs
•4 ounces Gorgonzola dolce
•1 piece baking dish

Cooking Instructions

1.
Place potatoes in a large pot. Add water to cover by 1"; 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 ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 teaspoon salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.
35 min
2.
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"-long rope. Cut crosswise into 1" 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 to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.
25 min
3.
Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.
30 min
4.
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 tablespoon butter.
15 min
5.
Mix 3 tablespoons Parmesan, remaining 1 tablespoon butter, and breadcrumbs in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.
10 min
6.
Bake until the filling is bubbling and the topping is browned, 25-30 minutes.
30 min

Gnocchi Gratin with Gorgonzola Dolce

6 servings

2 hr 25 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 pound russet potatoes

•1 whole large egg

•1 whole large egg yolk

•6 ounces Parmesan

•1 cup all-purpose flour

•1 teaspoon kosher salt

•½ teaspoon nutmeg

•1 cup heavy cream

•1 sprig rosemary

•1 slice fresh ginger

•2 tablespoons unsalted butter

•3 tablespoons breadcrumbs

•4 ounces Gorgonzola dolce

•1 piece baking dish

Cooking Instructions

Place potatoes in a large pot. Add water to cover by 1"; 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 ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 teaspoon salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.

35 min

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"-long rope. Cut crosswise into 1" 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 to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.

25 min

Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.

30 min

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 tablespoon butter.

15 min

Mix 3 tablespoons Parmesan, remaining 1 tablespoon butter, and breadcrumbs in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.

10 min

Bake until the filling is bubbling and the topping is browned, 25-30 minutes.

30 min