Leftover Do-Over: Gnocchi Gratin

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!

Gnocchi Gratin

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 375°.
  2. Dice onion and mince garlic.
  3. Melt 1T. butter over medium heat in small saucepan and add onion and garlic, cooking and stirring until onion is translucent.
  4. Add milk or cream, rosemary and black pepper; stir.
  5. Bring milk mixture to boil, then remove from heat and let sit 10-15 minutes.
  6. Crumble bleu cheese and mix half of it with milk mixture until smooth.
  7. Gently toss gnocchi with milk and cheese mixture, then transfer into 8×8″ deep-sided casserole dish.
  8. Sprinkle remaining bleu cheese on top of gnocchi.
  9. Crush pretzels and sprinkle over gnocchi.
  10. Dot with butter and bake for 25-30 minutes, or until sauce is bubbly and crumbs are golden.
  11. Serve with sautéed greens, like kale or Swiss chard.
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