A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Wednesday, August 20, 2008

Gnocchi Gratin

1 pd. 4 oz of Potato Gnocchi- homemade or store bough and cooked in boiling salted water until the Gnocchi float- remove and drain the water
2 Tablespoons butter cut into small pieces
1/3 cup grated Gruyere cheese
1/3 cup Grated Parmesan
½ cup breadcrumbs
1/3 cup warm heavy cream

Into a Gratin dish (the wider the better so all of the Gnocchi can get a little crust) place the cooked Gnocchi. Scatter the butter pieces on top then add the cream. Sprinkle on the cheese and breadcrumbs and run under a broiler until the top is golden- about 2 “from the broiler.

Note- the breadcrumbs can brown quickly so watch carefully. Also, children do not seem to like the smell of melted Gruyere as it can be pungent-for them I use only Parm. Cheese.

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