Chef notes
Gnocchi is wonderful as any side dish or main course. It can be hearty with little meatballs or shellfish. It can be dressed up as a vegetarian dish with cheese and mushrooms or roasted root vegetables. The sauce and gnocchi can be made in advance and warmed together when ready to serve.
The cheeses have the perfect amount of richness and tanginess. I have served this dish alongside a steak and a platter of vegetables. No matter how much I make, I could have always made more. You can also add a dot of blue cheese at the end to give it that four-cheese pizza vibe if you like something more dramatic. I love this dish because it can stand on its own or complement any other dish.
Swap options: Add pecorino instead of Parmesan for a saltier note. Add fontina cheese in place of the Gruyere for a less salty note. Instead of gnocchi, sub in 10 ounces cooked penne or farfalle pasta.
Ingredients
- 3 cups heavy cream
- 2 tablespoons Dijon mustard
- 3½ cups finely grated Gruyère cheese, divided
- salt and freshly ground black pepper, to taste
- 2 cups finely grated Parmesan cheese, divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce, such as Tabasco
- 1 large clove garlic, grated
- 1-2 packages premade gnocchi
- 2 tablespoons (1 ounce) unsalted butter
- 1/2 cup panko breadcrumbs, toasted
Preparation
1.Preheat the oven to 350 F.
2.Make the sauce: In a pot, bring the cream to a simmer. Whisk in the mustard, then stir in 3 cups of the Gruyère. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and integrates with the cream. Add 1/2 cup of the Parmesan. Stir with a wooden spoon and simmer again until smooth. Add the Worcestershire, Tabasco and garlic. Taste for seasoning.
3.Cook the gnocchi: In a large pot, bring 1-quart water to a rolling boil over medium heat. Add the salt and bring the water back to a boil. Taste the water; it should be salty like sea water. If it a little faint in salt taste, add additional salt. Add the gnocchi and stir with a wooden spoon or large slotted spoon to ensure it does not stick to the bottom of the pot as it cooks. Cook 6 to 8 minutes. Pour the gnocchi into a strainer placed over the sink. Drain.
4.Finish: Add the gnocchi to the cream and stir gently to blend. Let it rest on the stove, 5 to 10 minutes, so the gnocchi absorbs the flavors. If needed, add the remaining 1/2 cup Gruyère. In a medium bowl, mix the butter and breadcrumbs. Season with salt and the remaining 1/2 cup Parmesan. Transfer the macaroni to an ovenproof baking dish and top with the breadcrumb mix. Place the dish in the center of the oven and bake 15 to 20 minutes or until hot and bubbling.
