Last week, I posted a recipe for kabocha gnocchi and detailed how I ended up with an obscene amount of the tender pasta. To make use of the leftovers I didn’t freeze, I scoured my fridge for ingredients to make something different with the gnocchi. Inspired by a recipe from Bon Appetit magazine, I concocted this gnocchi gratin with rosemary, bleu cheese and a pretzel-crumb topping. Plain gnocchi would work for this recipe, too, but the squash gnocchi really added an extra depth of flavor. And, bleu cheese phobics, give this a try! The bleu cheese is mellowed by the cream. You could also use gorgonzolla, or probably even sharp cheddar.
My camera battery was dead when I made this, so please pardon the lack of pictures!
- 2-3 cups leftover cooked gnocchi (I used homemade kabocha squash gnocchi)
- 1/2 small onion (Jett’s Produce)
- 1 clove garlic (Apple Ridge Farm)
- 1 c. whole milk or cream (I used raw milk from Keepsake Farm)
- 2 tsp dried rosemary (from my garden)
- black pepper, to taste
- 2 oz. bleu cheese (or other flavorful cheese)(I used bleu from Keepsake Farm)
- 2 T. butter
- 1/3 c. pretzels (Snyders of Hanover)
- Preheat oven to 375°.
- Dice onion and mince garlic.
- Melt 1T. butter over medium heat in small saucepan and add onion and garlic, cooking and stirring until onion is translucent.
- Add milk or cream, rosemary and black pepper; stir.
- Bring milk mixture to boil, then remove from heat and let sit 10-15 minutes.
- Crumble bleu cheese and mix half of it with milk mixture until smooth.
- Gently toss gnocchi with milk and cheese mixture, then transfer into 8×8″ deep-sided casserole dish.
- Sprinkle remaining bleu cheese on top of gnocchi.
- Crush pretzels and sprinkle over gnocchi.
- Dot with butter and bake for 25-30 minutes, or until sauce is bubbly and crumbs are golden.
- Serve with sautéed greens, like kale or Swiss chard.