| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese plus 1/4 cup for topping
- 1/3 cup unsalted butter
- 1 cup plus 2 tablespoons milk
- 1 cup all-purpose flour
- 4 large eggs
- 3 1/2 ounces + 1/4 cup grated Gruyere cheese
Instructions
- To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk. Cook until thickened. Season with salt and pepper. Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese.
- To make Gnocchi: Melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When butter has melted, season with salt and pepper. Remove saucepan from heat and add in 1 cup all purpose flour all at once. Whisk until smooth. Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan. (You are making a panade). With a rubber spatula transfer to a baking pan and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature. Transfer cooled mixture to a bowl and work in, one at a time, 4 large eggs. Do not add the next egg until the first is entirely absorbed. When all the four has been incorporated add 3 1/2 ounces grated Gruyere cheese.
- To cook Gnocchi: Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As 1/2 inch of gnocchi dough emerges, with a knife cut off dough and let it fall into the water. Do in batches of 20 or 30. Cook for 3 to 4 minutes, then remove gnocchi to a cloth towel with a slotted spoon.(gnocchi will deflate as they cool).
- To bake: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow gratin dish and arrange gnocchi in one or, at most, two layers. Spread remaining sauce over top, spreading it evenly. Sprinkle top with 1/4 cup grated Gruyere and bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 881 |
| Total Fat | 65 g |
| Saturated Fat | 39 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 35 g |
| Cholesterol | 373 mg |
| Sodium | 935 mg |
| Serving Size | 1 of 4 servings |
| Calories | 881 |
| Total Fat | 65 g |
| Saturated Fat | 39 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 35 g |
| Cholesterol | 373 mg |
| Sodium | 935 mg |
Reviews
5 stars
Great for leftover cheeses
GREAT !!!