Cozy Gnocchi Gratin Remix
A heartwarming dish combining roasted sweet potatoes, Gruyère and Parmesan cheeses, all encased in a creamy sauce, perfect for cozy evenings.
Servings: 4 servings
Calories: 425kcal
Ingredients
For the Gnocchi
- 300 g roasted sweet potato (mashed and cooled) Adds natural sweetness and creaminess.
- 1 egg yolk Acts as a binding agent for texture.
- 120-150 g all-purpose flour Start with less and add more for the right dough consistency.
- 1/2 tsp salt Essential for seasoning.
- 1 pinch nutmeg (optional) Adds an aromatic quality.
For the Fondue Sauce
- 1 tbsp butter Used for making the roux.
- 1 tbsp flour Contributes to the thickness of the sauce.
- 200 ml whole milk Creates a creamy sauce.
- 100 g Gruyère cheese, grated Melted for luxurious texture.
- 50 g Parmesan, grated Adds salty, umami flavors.
- 1/2 tsp Dijon mustard Brings depth and tanginess.
- Salt & pepper to taste Essential for flavor balancing.
- 20 g Extra Parmesan (for topping) For a golden, cheesy crust.
- 1 pinch paprika or black pepper Adds kick and color.
Instructions
Make the Gnocchi Dough
- In a large mixing bowl, combine the mashed roasted sweet potato with the egg yolk, salt, and nutmeg.
- Gradually add the flour, stirring until you form a soft dough.
- Knead briefly, just enough for a smooth consistency, being careful not to overwork the dough.
Shape & Cook the Gnocchi
- Divide the dough into smaller sections and roll each piece into ropes about 1 cm thick.
- Cut the ropes into 2 cm pieces to form gnocchi.
- Bring a pot of salted water to a boil. Drop the gnocchi in small batches; they are done when they float, usually in 2-3 minutes.
- Using a slotted spoon, scoop out the gnocchi and set aside.
Prepare the Fondue Sauce
- Melt the butter in a medium saucepan over medium heat.
- Stir in the flour to create a roux, cooking for about a minute.
- Gradually whisk in the whole milk, stirring continuously until smooth.
- Allow the sauce to simmer, stirring until slightly thickened.
- Add Gruyère, Parmesan, and Dijon mustard, stirring until melted. Season with salt and pepper.
Assemble the Bake
- In a buttered baking dish, combine the cooked gnocchi with the fondue sauce, ensuring each piece is coated.
- Top with the extra Parmesan and sprinkle with paprika or black pepper.
Bake to Golden Bliss
- Preheat your oven to 200°C (390°F).
- Bake for 15-20 minutes, or until the top is bubbling and golden brown.
- Remove, let cool for 5 minutes, and garnish with fresh chives or parsley if desired.
Notes
Don’t over-knead the dough, and start with 120 g of flour for the gnocchi. You can substitute Gruyère with another melting cheese or add spices based on personal preference.