These Are the Days for Gnocchi Gratin

"If you're in the Northeast and Midwest, you're likely slogging through days that include snow, sleet, and grey skies. In other words, it's the perfect weather for comfort food dishes. This one is a bit of a project: Since gnocchi are known to be ornery, the key to getting pillowy lightness with these Italian dumplings is to add only enough flour to bring the dough together."

"The first thing you'll notice with this dish is probably the rich sauce, then you'll bite into the sublime dumplings. You'll want to make this over the weekend. Gnocchi Gratin Makes: About 4 servingsTime: About 2 hours Ingredients 1 ½ pounds starchy potatoes (like russets), scrubbed Salt and pepper ½ to ¾ cup flour, or more as needed 8 tablespoons (1 stick) unsalted butter 16 or more small whole sage leaves ½ cup grated Parmesan cheese (about 2 ounces)"

Cold Northeast and Midwest weather calls for comfort food like a gnocchi gratin. Use 1½ pounds starchy potatoes and only ½ to ¾ cup flour to keep dumplings light. Cook and mash potatoes, add minimal flour to form dough, shape and boil gnocchi until they float. Prepare a rich sauce with butter and sage, then combine gnocchi with Parmesan and a melting cheese such as Taleggio or Gruyère. Bake the assembled dish until golden and bubbly. The recipe yields about four servings and takes about two hours, ideal for a weekend project.

Read at Medium