Baked Gnocchi Mornay

45m
Prep Time
30-35m
Cook Time
1h 15m
Ready In


"From My Paris Kitchen, David Lebovitz. I`ve have never made the gnocchi I purchase refrigerated gnocchi sold at an Italian market, you may want to make it scratch as stated in the recipe or look for an easier alternative like I did. This has light little gnocchi clouds covered in a cheese sauce that is amazingly delicious!"

Original is 5 servings
  • GNOCCHI
  • MORNAY SAUCE

Nutritional

  • Serving Size: 1 (473 g)
  • Calories 872.4
  • Total Fat - 60.2 g
  • Saturated Fat - 35.8 g
  • Cholesterol - 360.7 mg
  • Sodium - 1932.4 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 9.7 g
  • Protein - 34.5 g
  • Calcium - 797.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

TO MAKE THE GNOCCHI


Step 1

In a saucepan over medium heat, heat water, butter and 1é2 teaspoon salt until the butter is melted. Add flour all at once and vigorously stir for about 2 minutes, until smooth. Remove from the heat and place in an electric mixer with paddle attachment. Let it sit for 3 minutes, stirring to cool.

Step 2

Beat on medium-high and add eggs one at a time until fully incorporated. Add the dry mustard and beat until the dough is smooth. Cover with a towel while making sauce.

TO MAKE THE MORNAY SAUCE


Step 3

Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly for about 2 minutes until it has thickened but is not brown. Gradually whisk in the milk, adding slowly and stirring constantly to avoid lumps. Decrease heat to low and cook for 6 minutes, stirring often until it is thick. Remove from heat and add salt, cayenne and 1/2 cup gruyere, stir until cheese is melted.

Step 4

Butter a shallow baking dish and sprinkle half of the parmesan over the bottom and sides. Spread 1 cup of sauce over the bottom of the dish.

Step 5

Bring a large pot of salted water to a boil. Using a small ice cream scoop, scoop a generous 1 tablespoon scoop of dough and drop into the water. Add about 8-10 balls at a time. Cook for 2 minutes and remove to a paper towel lined plate. They will only be partially cooked. Continue with remaining dough.

Step 6

Preheat oven to 350º and place oven rack in the top third of the oven.

Step 7

Place gnocchi in a single layer on top of the sauce in the prepared dish. Spoon the rest of the sauce over the gnocchi and top with remaining gruyere and parmesan.

Step 8

Bake for 15 minutes. Increase the oven temperature to 400º and cook an additional 15-20 minutes until top is slightly browned. Let cool for a few minutes before serving.

Tips


No special items needed.

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