Category : Casseroles, Stews and Pasta
Ingredients
- 1 pound russet potatoes
- 1 large egg
- 1 large egg yolk
- 6 oz. parmesan, finely grated, divided
- 1 cup all-purpose flour plus more
- 1 teaspoon kosher salt plus more
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 cups half and half
- 1 spring rosemary
- 3 large peeled cloves of garlic, smashed
- 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
- 3 tablespoons panko breadcrumbs
- 4 oz. gorgonzola or other mild blue cheese
Directions
Using a fork, pierce the potatoes and cook in the microwave until soft. Set aside and let cool slightly. Peel potatoes. Pass through a ricer 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 soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, divide into 4 pieces.
Line a rimmed baking sheet with parchment paper; dust with flour. Working with one 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 one 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 one side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made four hours ahead, cover and chill OR freeze on a cookie sheet and then store in a Ziploc freezer bag up to 30 days. Cover and chill remaining grated cheese.
Bring half and half, rosemary, and garlic to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside. Preheat oven to 375°F. Butter a baking dish. 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 the baking dish.
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.