Baked Gnocchi with Gorgonzola Cream
Servings
6
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
- 3/4 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan
-
2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 shallot (chopped)
-
2 tablespoons all-purpose flour, such as Petra
- 2 1/2 cups whole milk
-
1 bay leaf
- 1/3 pound Gorgonzola Dolce cheese (crumbled)
- One 17-ounce package gnocchi
Instructions
- This recipe originally appeared on Giada Entertains: Giada's Dinner Party.
- Preheat the oven to 400 degrees F.
- Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
- Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.
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