Gnocchi Gratin
In this simple gratin, handmade potato dumplings are blanketed with a velvety white sauce and then topped with Parmigiano-Reggiano cheese and bread crumbs. During baking, the crust turns golden brown and crisp, forming an appealing contrast to the light dumplings and creamy sauce.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Gnocchi Gratin
Review 1 for Gnocchi Gratin
csinensis
Lacey, WA
January 1, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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No leftover!
January 1, 2013
I made this gratin as a side for hearty Italian chicken stew. I used 2 lbs of store-bought gnocchi instead. It was SO delicious and SO rich. Everyone (kids and adults) had seconds or thirds and one of my friend claimed the leftover. The rich creamy béchamel and nutty Parmesan goes very well together. The top didn't get browned after 30 minutes in the oven so I heat it under the broiler for a few minutes to get nice crispy top. I would definitely make this again.
Review 2 for Gnocchi Gratin
Jenbalaya
,New Orleans
,La
New Orleans, LA
October 23, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
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Tasty and rich
October 23, 2012
This breaks down the parts of the recipe into easy (but numerous) steps, and the gnocchi was simple to do and very tasty. The overall result is rich and would make a great side dish. I'm saving this recipe for the gnocchi in general to toss with sauces because it was that good.
Pros: Yield, Appearance, Impressive, Will Make Again
Cons: Lengthy