Gnocchi Gratin

Ingredients

• 2 cup heavy cream (1 pint)
• 2 garlic cloves (finely grated)
• 2 tbsp sage leaves (packed, finely chopped (or 1 tablespoon dried))
• 0.25 tsp nutmeg (finely grated (optional))
• salt (to taste)
• black pepper (to taste)
• 2 package potato gnocchi (16- to 18-ounce packages)
• 2 oz Gruyere cheese (coarsely grated)
• 1.75 oz Parmesan cheese (finely grated)

Steps

1. 1

   Heat the oven to 375°F (190°C).

2. 2

   In a 9-by-13-inch baking dish, stir together the heavy cream, grated garlic, chopped sage, and nutmeg (if using).

3. 3

   Season the cream mixture generously with salt and black pepper.

4. 4

   Stir in the potato gnocchi and spread them into an even layer. It is acceptable if the gnocchi are not completely submerged in the cream.

5. 5

   Sprinkle the grated Gruyere and Parmesan evenly over the top.

6. 6

   Bake until the top is browned and crisp, approximately 30 to 35 minutes. The cream will reduce and thicken into a sauce during this time.

7. 7

   Let the dish rest for a few minutes before serving to allow the sauce to set.

Notes

The heavy cream reduces in the oven to create a thick sauce without the need for a roux or flour. You can use dried sage if fresh is unavailable, but reduce the quantity to 1 tablespoon.

Nutrition per serving

• main
• vegetarian
• baked
• comfort food
• dinner
• pasta