"Gnocchi Parisienne is what the French call this speedy take on potato gratin, which uses store-bought potato gnocchi instead of sliced potatoes. This gnocchi gratin is the genius idea of my editor, Margaux. She said to me one day, Wouldn't it be great if we could do a potato gratin? But instead of potatoes, it's just chewy, delightful pillows of gnocchi?"
"You pour an entire pint of heavy cream into your casserole dish, flavor it with sage, garlic, nutmeg, salt and pepper, and then you stir the gnocchi right into that mixture. Then you top it with Gruyere and Parmesan. And then what happens in the oven is the heavy cream reduces and becomes this creamy, thick sauce without having to add flour or do anything fancy."
Gnocchi Parisienne is a speedy variation on potato gratin that replaces thinly sliced potatoes with store-bought potato gnocchi. A pint of heavy cream is poured into a casserole and seasoned with sage, garlic, nutmeg, salt, and pepper, then the gnocchi are stirred into the cream. The casserole is topped with Gruyere and Parmesan before baking. During baking the heavy cream reduces and thickens into a rich sauce that coats the gnocchi, eliminating the need for flour or other thickeners. The result is chewy, pillow-like gnocchi in a creamy, gratin-style sauce.
Read at www.nytimes.com
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