I love gnocchi, and I love marscapone, and I really like Nigella. I got her newest cook book a little while ago and when I first saw this recipe for Gnocchi Gratin I could hardly contain my excitement! However, a very very hot summer meant it has taken me a few months to finally make it. I celebrated a birthday this week and instead of heading out for a family dinner I decided to stay in and cook a delicious meal. Everyone contributed a dish and it was a great night of food.
Anyway, back to the gnocchi. This recipe is so so easy yet produces a dish so good people will be going back for seconds….and thirds! I wll definitely be making this again, especially as the weather starts to get a cooler.
courtesy of Nigellissima
60ml full fat milk (kiwis – I used blue top)
4 T grated parmesan (I may have used closer to 6…)
Freshly ground salt and pepper
Nutmeg (Nigella suggests freshly ground but I used about 1/4 t of packaged and it was fine)
2x 400gram packets of gnocchi
Preheat the oven to 200 degrees C. Put a pot of water on for the gnocchi – I used a large soup pot for this.
Whisk the marscapone and the milk over a low heat. I used the tin I cooked the dish in and it worked well, while saving on dishes!
When the marscapone mixture starts to bubble, take it off the heat and stir in 3 or 4 T of parmesan, nutmeg and a grind of salt and pepper. Mix until it is all combined.
Cook the gnocchi according to the instructions on the pack – it usually only takes a couple of minutes. When that is done, drain and add to the marscapone mix and gently coat all of the gnocchi with the sauce until every thing is smothered and sorted in a single layer.
Top with breadcrumbs and more parmesan and put it to the oven for about 15 minutes.
Let it rest for about 5 minutes and then eat and enjoy.
We served ours with pistachio crusted tarakihi and a salad.
Best meal I have had in a long time!
Thanks to all my wonderful friends and family who showered me with birthday love this week, I feel so blessed to have you all in my life!
Have a great weekend,