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Gnocchi Gratin

by . Featured in NIGELLISSIMA, and Nigella Quick Collection
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Introduction

I make this gratin, for preference, with the freshly made kind of gnocchi that can be found in the chill cabinet of the supermarket. They come (or do near me) in packets of 400g but, if you find them in packets of 500g, simply use two of those instead. I have even used three 400g-packets of gnocchi with the same amount of sauce without trouble.

As for the sauce: I mix the mascarpone and milk in a bowl first - otherwise I risk spraying my stove with everything - but if you're prepared to proceed more patiently and slowly, mix them in the casserole on the stove before you turn on the heat.

For US cup measures, use the toggle at the top of the ingredients list.

I make this gratin, for preference, with the freshly made kind of gnocchi that can be found in the chill cabinet of the supermarket. They come (or do near me) in packets of 400g but, if you find them in packets of 500g, simply use two of those instead. I have even used three 400g-packets of gnocchi with the same amount of sauce without trouble.

As for the sauce: I mix the mascarpone and milk in a bowl first - otherwise I risk spraying my stove with everything - but if you're prepared to proceed more patiently and slowly, mix them in the casserole on the stove before you turn on the heat.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Gnocchi Gratin
Photo by Petrina Tinslay

Ingredients

Serves: 6 as a side

Metric Cups
  • 250 grams mascarpone cheese
  • 60 millilitres full fat milk
  • 4 x 15ml tablespoons grated parmesan (see Additional Information below)
  • freshly ground pepper
  • freshly grated nutmeg
  • 1 teaspoon sea salt flakes (or to taste)
  • 2 x 400 gram packets gnocchi
  • 2 x 15ml tablespoons breadcrumbs
  • 1 cup mascarpone cheese
  • ¼ cup whole milk
  • ¼ cup grated parmesan (see Additional Information below)
  • freshly ground pepper
  • freshly grated nutmeg
  • 1 teaspoon kosher salt (or to taste)
  • 28 ounces gnocchi
  • 2 tablespoons breadcrumbs

Method

  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, and put a pan of water on for the gnocchi.
  2. Whisk the mascarpone in a bowl with the milk, then warm it in a shallow, flameproof casserole or gratin dish wide enough to fit the cooked gnocchi in later, in more or less a single layer.
  3. Once the mascarpone mixture starts bubbling, turn off the heat, stir 3 tablespoons of the grated parmesan into the sauce and then whisk till it melts. Add a good grinding of pepper and grate in some nutmeg, stir, then taste, and add salt only if you feel it needs it. Take the pan off the heat.
  4. Salt the boiling water for the gnocchi and cook them according to packet instructions.
  5. Drain the gnocchi and add to the sauce, turning them well, but gently, to coat, and once they are in an even layer in the dish, mix the remaining parmesan with the breadcrumbs and sprinkle this on top.
  6. Bake for 15 minutes, by which time the gratin should be bubbling and golden on top.
  7. Remove from the oven and let it sit out for 5-10 minutes, to cool a little before serving. Don't let it stand for any longer than 15 minutes, or too much of the gloriously gooey sauce will be absorbed.
  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, and put a pan of water on for the gnocchi.
  2. Whisk the mascarpone in a bowl with the milk, then warm it in a shallow, flameproof casserole or gratin dish wide enough to fit the cooked gnocchi in later, in more or less a single layer.
  3. Once the mascarpone mixture starts bubbling, turn off the heat, stir 3 tablespoons of the grated parmesan into the sauce and then whisk till it melts. Add a good grinding of pepper and grate in some nutmeg, stir, then taste, and add salt only if you feel it needs it. Take the pan off the heat.
  4. Salt the boiling water for the gnocchi and cook them according to packet instructions.
  5. Drain the gnocchi and add to the sauce, turning them well, but gently, to coat, and once they are in an even layer in the dish, mix the remaining parmesan with the breadcrumbs and sprinkle this on top.
  6. Bake for 15 minutes, by which time the gratin should be bubbling and golden on top.
  7. Remove from the oven and let it sit out for 5-10 minutes, to cool a little before serving. Don't let it stand for any longer than 15 minutes, or too much of the gloriously gooey sauce will be absorbed.

Additional Information

For vegetarians replace the Parmesan with a vegetarian alternative.

For vegetarians replace the Parmesan with a vegetarian alternative.

Tell us what you think

What 2 Others have said

  • Oh my! Made this for lunch today and it was divine - creamy, crunchy, comforting. Added a sprinkling of truffle cheese on top. Heaven!

    Posted by SLloyd on 11th March 2021
  • This is such an easy way to get a gratin on the table. More than that, it is cheesy, crunchy and ultra delicious! I like to pair it with the Italian Roast Chicken and the Chocolate Olive Oil Cake from "Nigellissima".

    Posted by joshv41680 on 4th March 2021
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