Gnocchi Gratinati Recipe
potato dumplings | truffled mushrooms | cream sauce | grana padano
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Ingredients
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Gnocchi
Truffled Mushrooms
Cream Sauce
Method
Prepare the Gnocchi
- 1
Cook the Potatoes
Boil the potatoes in salted water until tender, about 20 minutes. Drain and let cool slightly.
- 2
Make the Dough
Peel the potatoes and mash them until smooth. Allow to cool completely. In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms.
- 3
Shape the Gnocchi
Divide the dough into small sections and roll each into a rope about 1 cm thick. Cut into 2 cm pieces and press each piece with a fork to create ridges.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Prepare the Truffled Mushrooms
- 5
Sauté the Mushrooms
In a large skillet, heat the truffle oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 6
- 7
Finish with Parsley
Stir in the chopped parsley and remove from heat.
Prepare the Cream Sauce
- 8
Make the Sauce
In a saucepan over medium heat, combine the heavy cream, salt, and black pepper. Bring to a simmer, then reduce heat and stir in the grated Grana Padano cheese until melted and smooth.
Assemble and Bake
- 9
Combine Ingredients
In a large baking dish, layer the cooked gnocchi with the sautéed truffled mushrooms and pour the cream sauce over the top. Toss gently to combine.
- 10
Bake
Preheat the oven to 180°C (350°F). Bake for 20-25 minutes until bubbly and golden brown on top.
- 11
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Gnocchi Gratinati!
