Gnocchi Gratin With Gorgonzola Dolce Recipes

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GNOCCHI GRATIN WITH GORGONZOLA DOLCE

We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.

Provided by Victoria Granof

Categories     Cheese     Dairy     Potato     Side     Bake     Vegetarian     Dinner     Casserole/Gratin     Blue Cheese     Parmesan     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Cheese Week

Yield 4-6 servings

Number Of Ingredients 15



Gnocchi Gratin with Gorgonzola Dolce image

Steps:

  • 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.
  • 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.
  • Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover 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 tablespoon butter.
  • 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.
  • Bake until the filling is bubbling and the topping is browned, 25-30 minutes.

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
Special Equipment
A 1 1/2-quart baking dish or gratin dish; a ricer

BAKED GNOCCHI WITH GORGONZOLA CREAM

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11



Baked Gnocchi with Gorgonzola Cream image

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
  • Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.

3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 shallot, chopped
2 tablespoons all-purpose flour
2 1/2 cups whole milk
1 bay leaf
1/3 pound Gorgonzola Dolce cheese, crumbled
One 17-ounce package gnocchi

GNOCCHI WITH GORGONZOLA SAUCE

This comes from my 20 minute meals cookbook. Also on the "Happy Italian Family Meal" menu is salad with red wine vinaigrette and mascarpone tiramisu. YUM!

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Gnocchi With Gorgonzola Sauce image

Steps:

  • Heat 2 quarts water in a deep skillet to boiling. Preheat the broiler.
  • Grease a 2 quart baking dish or gratin dish with cooking spray.
  • Add gnocchi to boiling water and cook until they float, about 3 minutes. Remove to prepared baking dish with a slotted spoon.
  • Combine cheese, butter, cream and pepper in a small saucepan over medium heat.
  • Cook, whisking occasionally until smooth; pour over gnocchi.
  • Sprinkle with nuts. Broil 6 inches from heat source until bubbly, about 5 minutes.

Nutrition Facts : Calories 415.1, Fat 40.8, SaturatedFat 20.7, Cholesterol 91.4, Sodium 521.9, Carbohydrate 5, Fiber 1, Sugar 0.6, Protein 10.1

1 lb gnocchi, store bought
4 ounces gorgonzola, crumbled
4 tablespoons butter
1 cup light cream
1/4 teaspoon cracked pepper
1/2 cup walnuts, chopped

POTATO GNOCCHI WITH GORGONZOLA

Delicious, Creamy and cheesy Italian dish that your whole family will love. We like it with Gorgonzola Cheese, but you may use a substitute. Hope you enjoy! From Italian Cooking and Living.

Provided by Leslie

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7



Potato Gnocchi With Gorgonzola image

Steps:

  • Make the gnocchi:.
  • Peel potatoes.
  • Boil the potatoes for about 20 minutes in salted water until tender.
  • Pass potatoes through the fine disk of a potato ricer, and cool.
  • Pour the potato onto the counter, and begin to mix in the flour.
  • Add a pinch of salt and gather into a dough.
  • Cut the dough into 4 pieces, and roll into finger-thick logs.
  • Cut each log into 1" pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later).
  • Now dust a tray with flour and line the gnocchi in a single layer on top of it.
  • Set aside, and bring a large pot of salted water to a boil.
  • Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready).
  • Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.
  • When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve.

2 lbs potatoes
1/2 teaspoon salt
1 1/2 cups unbleached all-purpose flour
2/3 lb gorgonzola, dolce
1/4 cup butter
1/4 cup heavy cream
1/4 cup freshly grated parmigiano-reggiano cheese

GNOCCHI GRATIN WITH GORGONZOLA DOLCE

Categories     Cheese     Potato     Casserole/Gratin

Yield 4-6

Number Of Ingredients 13



GNOCCHI GRATIN WITH GORGONZOLA DOLCE image

Steps:

  • 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 tsp. 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. 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. Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside. Preheat oven to 375°. 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 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. Bake until the filling is bubbling and the topping is browned, 25-30 minutes.

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

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  • 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.
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