Gnocchi Gratin

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb potato, unpeeled
• 1 1/2 egg yolks
• 3/4 cup all-purpose flour, plus
• additional flour, for dusting surface
• 1 pinch freshly grated nutmeg
• salt & freshly ground black pepper
• 1/2-3/4 cup grated parmesan cheese
• 2 cups heavy cream
• 5 cloves garlic, crushed with a knife

Recipe

• 1 preheat oven to 375*f.
• 2 boil the potatoes in salted water.
• 3 peel and pass through a ricer.
• 4 while the potatoes are still warm, stir in the egg yolks, flour, nutmeg, salt and pepper.
• 5 on a floured surface, roll the mixture into 1 inch thick logs.
• 6 cut the logs into 1 inch pieces; stand each piece on end and flatten with the palm of your hand into 1/4 inch thick disks.
• 7 blanch the gnocchi a few at a time in boiling salted water until they rise to the surface.
• 8 plunge them into a bowl of ice water.
• 9 drain and pat dry.
• 10 bring the cream and garlic to a boil, (i do this while the potatoes are boiling).
• 11 remove from the heat and let stand for at least 1/2 hour.
• 12 strain through a sieve and keep warm until ready to assemble the dish.
• 13 in a buttered gratin dish, layer the gnocchi, cheese and hot garlic cream, finishing with cream and cheese.
• 14 bake for 35 minutes until bubbly and lightly browned.