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Gnocchi Parisienne

A delicious, decadent dish that starts with pre-made potato gnocchi, heavy cream, and cheese.
Course: comfort food, dinner, lunch
Cuisine: American, French
Keyword: ali slagle, gnocchi, NYTcooking, parisienne

Ingredients

The Star:

  • 2 16- to 18-ounce packages potato gnocchi

The Sauce:

  • 2 cups heavy cream 1 pint
  • 2 garlic cloves finely grated
  • 2 packed tablespoons finely chopped sage leaves or 1 tablespoon dried
  • ¼ teaspoon finely grated nutmeg optional
  • Salt and black pepper
  • 2 ounces ½ cup coarsely grated Gruyere
  • 1¾ ounces ½ cup finely grated Parmesan

Instructions

  • Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, stir together the cream, garlic, sage and nutmeg (if using) and season generously with salt and pepper.
  • Stir in the gnocchi and spread into an even layer (it’s OK if the gnocchi aren’t completely covered in cream). Sprinkle with the Gruyere and Parmesan. I like mixing some of the cheese, a quarter of each, into the gnocchi for the stretchy cheese factor.
  • Bake until the top is browned and crisp, 30 to 35 minutes. Let rest for a few minutes before serving.