Gratinéed Potato Gnocchi: The Best Gratinéed Potato Gnocchi Recipe from Cook'n

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	Gratinéed Potato Gnocchi

Serves: 6

(Gnocchi Gratinati)
Category: Fresh Gnocchi
In Piedmont, potato gnocchi are topped with cheese and bread crumbs and baked in a heat-proof oval dish known as a gratin. When baked, the cheeses melt and the crumbs become crunchy. The dish can be assembled ahead of time and baked just before you are ready to serve it.

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   1 recipe Potato Gnocchi
   2 tablespoons bread crumbs
   Salt
   6 ounces fontina cheese (Fontina Valle d'Aosta)
   4 tablespoons unsalted butter
   Freshly ground black pepper
   1/4 cup freshly grated Parmigiano-Reggiano
   Pinch of cinnamon

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1 Prepare the gnocchi (see Pasta: Potato Gnocchi). Then, place a rack in the center of the oven. Preheat the oven to 350°F. Butter a 13 × 9 × 2-inch baking dish. Sprinkle it with the breadcrumbs.

2 Bring a large pot of water to a boil. Add the gnocchi and salt to taste. Cook, stirring occasionally, for 30 seconds after the gnocchi float to the surface. Scoop out the gnocchi with a slotted spoon and make a layer of them in the prepared baking dish. Lay half of the Fontina on top and drizzle with half of the butter. Sprinkle with pepper. Make a second layer of gnocchi, Fontina and butter. Sprinkle with the grated cheese and cinnamon.

3 Bake 20 minutes or until bubbling and lightly golden. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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