Cozy Gnocchi Gratin
A delightful twist on traditional Italian comfort food featuring creamy cheese layers melded with roasted sweet potatoes, ideal for family dinners or gatherings.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Gnocchi
- 300 g roasted sweet potato (mashed, cooled) Acts as the flavorful base.
- 1 pcs egg yolk Binding the gnocchi together.
- 120-150 g all-purpose flour Essential for dough structure.
- 1/2 tsp salt Enhances flavors.
- 1 pinch nutmeg (optional) Adds depth to the flavor.
For the Fondue Sauce
- 1 tbsp butter For a rich, velvety sauce.
- 1 tbsp flour To thicken the sauce.
- 200 ml whole milk Adds creaminess.
- 100 g Gruyère cheese, grated Melts beautifully.
- 50 g Parmesan, grated Enhances overall flavor.
- 1/2 tsp Dijon mustard Adds a slight tang.
- 1 to taste salt & pepper Essential for seasoning.
- 20 g extra Parmesan (for topping) For a crispy finish.
- 1 pinch paprika or black pepper To elevate flavors.
Garnish
- 1 optional chopped chives or parsley For freshness and color.
Instructions
Make the Gnocchi Dough
- Mix the cooled mashed sweet potato with the egg yolk, salt, and optional nutmeg. Gradually incorporate the all-purpose flour, kneading briefly until a soft dough forms. Avoid overworking the dough.
Shape & Cook the Gnocchi
- Divide the dough into portions and roll each into ropes. Cut into 2 cm pieces. Boil salted water and drop in the gnocchi. They are ready once they float, usually 2–3 minutes. Set aside.
Prepare the Fondue Sauce
- Melt the butter in a saucepan. Stir in the flour to create a roux and cook for about a minute. Gradually whisk in the milk until smooth. Continue to simmer until slightly thickened. Lower heat and stir in Gruyère, Parmesan, and Dijon mustard until melted. Season with salt and pepper.
Assemble the Bake
- In a buttered baking dish, combine the gnocchi with the fondue sauce until well-coated. Top with remaining Parmesan and a pinch of paprika or black pepper.
Bake to Golden Bliss
- Preheat oven to 200°C (390°F) and bake the dish for 15–20 minutes until bubbling and golden brown. Let cool for 5 minutes and garnish with chives or parsley.
Notes
Ensure sweet potato is well-roasted for maximum sweetness; consider roasting a day in advance. If dough is sticky, add flour but avoid overdoing it. A ricer works well for ultra-smooth sweet potato. You can add herbs or garlic to the sauce for extra flavor. Experiment with different cheeses like Fontina or cheddar.