Gnocchi Gratin

Ingredients

• 2 cup Heavy cream
• 2 cloves Garlic (Finely grated)
• 2 tbsp Fresh sage leaves (Packed and finely chopped; or use 1 tablespoon dried sage)
• 0.25 tsp Nutmeg (Finely grated; optional)
• Salt (Generous amount, to taste)
• Black pepper (To taste)
• 2 packages Potato gnocchi (Each package should weigh 16 to 18 ounces; use approximately 32 to 36 ounces total)
• 2 oz Gruyère cheese (Coarsely grated)
• 1.75 oz Parmesan cheese (Finely grated)

Steps

1. 1

   Position a rack in the center of the oven and heat the oven to 375°F (190°C). Prepare a 9-by-13-inch baking dish.

2. 2

   Add the heavy cream, finely grated garlic, chopped sage, and grated nutmeg, if using, directly to the baking dish. Stir to combine.

3. 3

   Season the cream mixture generously with salt and black pepper, stirring so the seasonings are distributed throughout.

4. 4

   Add the potato gnocchi to the seasoned cream and stir until evenly coated. Spread the gnocchi into an even layer; it is fine if some gnocchi are not completely covered by the cream.

5. 5

   Sprinkle the coarsely grated Gruyère evenly over the gnocchi.

6. 6

   Sprinkle the finely grated Parmesan evenly over the Gruyère.

7. 7

   Bake for 30 to 35 minutes, until the cream has reduced into a thick, creamy sauce and the cheese on top is browned and crisp.

8. 8

   Let the gratin rest for a few minutes so the sauce can settle, then serve hot.

Notes

The gnocchi are baked directly in the cream and do not need to be boiled first. The recipe uses fresh sage, but dried sage may be substituted as noted.

Nutrition per serving

• main
• Italian
• baked
• vegetarian
• comfort food
• cheesy
• one-dish meal