Cozy Gnocchi Gratin Remix
A delicious twist on traditional gnocchi gratin, featuring creamy roasted sweet potatoes, a rich cheese sauce, and a golden, crunchy topping.
Servings: 4 servings
Calories: 420kcal
Ingredients
For the Gnocchi
- 300 g roasted sweet potato (mashed, cooled) The foundation of our gnocchi.
- 1 large egg yolk Helps bind the dough.
- 120–150 g all-purpose flour Adjust for consistency.
- 1/2 tsp salt Enhances flavors.
- a pinch nutmeg (optional) Adds depth to the flavor.
For the Fondue Sauce
- 1 tbsp butter Base for the sauce.
- 1 tbsp flour Thickens the sauce.
- 200 ml whole milk Creates the sauce body.
- 100 g Gruyère cheese, grated Brings sharpness.
- 50 g Parmesan, grated Adds a nutty flavor.
- 1/2 tsp Dijon mustard Brightens flavor.
- to taste salt & pepper Essential for balance.
- 20 g extra Parmesan (for topping) For a crispy cheese crust.
- a pinch paprika or black pepper Optional kick at the end.
For Garnish
- to taste chopped chives or parsley (optional) Adds freshness.
Instructions
Make the Gnocchi Dough
- Mix the cooled, mashed sweet potato with the egg yolk, salt, and a pinch of nutmeg if desired. Gradually incorporate the flour, beginning with 120 g, and knead briefly until you have a soft, smooth dough.
Shape & Cook the Gnocchi
- Divide the dough into smaller sections and roll each piece into long ropes about 1 cm thick. Cut these ropes into 2 cm pieces.
- Bring a pot of salted water to a boil and gently drop the gnocchi in. They’re done when they float to the surface (about 2-3 minutes). Use a slotted spoon to scoop them out and set aside.
Prepare the Fondue Sauce
- In a medium saucepan, melt the butter over medium heat. Stir in the flour until it creates a roux, cooking for about a minute.
- Gradually whisk in the whole milk until smooth, then simmer gently, stirring continuously until the sauce thickens slightly.
- Stir in the grated Gruyère and Parmesan cheeses with the Dijon mustard. Let everything melt together into a silky, rich sauce. Season with salt and pepper to taste.
Assemble the Bake
- In a buttered baking dish, combine the cooked gnocchi with the fondue sauce, ensuring each piece is well-coated.
- Top everything with the extra 20 g of grated Parmesan and a sprinkle of paprika or black pepper.
Bake to Golden Bliss
- Preheat the oven to 200°C (390°F) and bake for 15-20 minutes, until bubbling and golden brown.
- Let it cool for 5 minutes. Sprinkle with chives or parsley before serving.
Notes
Keep kneading to a minimum for light and fluffy gnocchi. Taste test the fondue sauce for balanced flavors. For the best texture, cut gnocchi into uniform pieces. Experiment with different cheese varieties for unique flavors.