☰ menu   

Blue Gnocchi Bake

Blue Gnocchi Bake
Gnocchi gets the four-star treatment with blue potatoes and rich, cheesy custard. Prepare the potatoes the night before to ensure soft, fluffy gnocchi.
  1. 1 pound blue or purple potatoes
  2. ¼ cup all-purpose flour, plus more for dusting
  3. 1 teaspoon salt
  4. 4 egg yolks
  1. ¾ cup Gruyère, grated
  2. 1½ cup raclette, grated
  3. 1 heaping teaspoon chopped fresh sage
  4. ¾ cup half and half
  5. 1 egg yolk
  6. Pinch white pepper
  1. GNOCCHI: Boil potatoes until tender, approximately 20 minutes. Peel, mash, and run through ricer or fine-mesh sieve to remove lumps. Refrigerate, uncovered, overnight. (This removes moisture from potatoes for light, fluffy gnocchi.)
  2. Combine flour, potatoes, and salt in a large bowl. Make a well in center, and add egg yolks. Incorporate yolks into potato-flour mixture, a little at a time, until completely combined. Knead by hand until a smooth dough forms. (If it’s too sticky, add more flour.) Place dough on a well-floured surface and shape into a ball. With a sharp knife, divide dough into quarters. Working with one dough section at a time, roll into a ½-inch-diameter tube. Cut into 1-inch pieces, and set on a baking tray lined with parchment paper. Cover, and repeat with remaining dough.
  3. Cover gnocchi and refrigerate. Meanwhile, bring a pot of well-salted water to a boil. Cook gnocchi a dozen at a time. When they float, let cook 90 seconds more, and then remove with a slotted spoon.
  4. CASSEROLE: Preheat oven to 350°F. Combine Gruyère and ¾ cup raclette. In a lightly oiled 2-quart casserole dish, alternate layers of gnocchi and Gruyère-raclette mixture, ending with a layer of cheese. Sprinkle sage on top.
  5. In a small pan, bring half and half to a simmer. In a small bowl, beat reserved egg yolk, then whisk in half and half and a pinch of white pepper. Pour custard evenly over gnocchi and cheese layers. Top with remaining ¾ cup raclette. Bake 30 minutes. Do not overcook, or custard may break. Let cool 5 to 10 minutes before serving.
culture: the word on cheese http://culturecheesemag.com/

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.