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| | Home » Food and Wine Recipes » Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce |
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Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce | |
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Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce is a delicious dish, which involves the preparation of gnocchi and a sauce. The ingredients required to make gnocchi are potatoes, salt and flour. Bake Yukon Gold potatoes on a bed of sea salt. Use a potato ricer to rice the baked potatoes. Flour is required to make gnocchi. The ratio of flour to riced potato is 1 cup to 1 pound respectively. The flour should be a mixture of 2/3 of all purpose flour and 1/3 cake flour. Blend ¾ of the flour mixture into the potatoes by using a bench scraper. Shape the dough into a desired form. Making a light gnocchi is of utmost importance in the preparation of Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce.
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Gnocchi is the prime ingredient of Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce. Prepare the other ingredients required for the dish. Mince 2 cloves of garlic and thinly slice 1 medium head of radicchio. 2 tablespoons of butter, 1 tablespoon of olive oil, 1/3 cup of heavy cream and 1/3 cup of whole milk are required. Take 3 tablespoons each of fresh bread crumbs and pine nuts. 1 ½ cups of crumbled Gorgonzola dolce and ½ cup of Parmigiano-Reggiano cheese which has been freshly grated are needed to make the sauce. 2 ounces of pancetta which has been thinly sliced, salt and pepper are required in the preparation of Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce.
Melt butter in a large non-stick skillet and add the gnocchi to it. Cook for 2 minutes over high heat. When the gnocchi is brown on the bottom, transfer it to a large baking dish. Heat olive oil in the same skillet and add the pancetta. Cook it over low heat for 6 minutes. When the fat has rendered, add the minced garlic to the pancetta. Let it cook over moderate heat for about 1 minute. Now stir in the sliced radicchino and cover the skillet. Let it cook for 4 minutes, till the radicchino turns tender. Add the milk, cream and Gorgonzola dolce, while stirring continuously. Spinkle salt and pepper and let the mixture boil.
Pour the sauce over the gnocchi in the baking dish. Spread the bread crumbs, pine nuts, Parmigiano-Reggiano on top of the gnocchi. Bake it for 20 minutes in an oven which has been preheated to 350°. The Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce is now ready to be served.
Browse through foodandwinehub.com for the recipe of Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce and other recipes for pasta, rice and grains.
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