Photo: Lars Blankers
Gnocchi Gratin with Gorgonzola Dolce
14 ingredients
Makes 4-6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1075
Calories
40g
Protein
40g
Fat
137g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound russet potatoes
- 1 large egg
- 1 large egg yolk
- 6 ounces Parmesan, finely grated, divided
- 1 cup all-purpose flour plus more
- 1 teaspoon kosher salt plus more
- 1/2 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- 1 sprig rosemary
- 1 1/4"-thick slice fresh ginger
- 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
- 3 tablespoons fine dried breadcrumbs
- 4 ounces Gorgonzola dolce or other mild blue cheese
- A 1 1/2-quart baking dish or gratin dish; a ricer
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes