Name: Baked Gnocchi with Gorgonzola Cream
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 3/4 cup panko breadcrumbs; 1/2 cup freshly grated Parmesan; 2 tablespoons olive oil; 1 teaspoon kosher salt; 2 tablespoons unsalted butter; 1 shallot, chopped; 2 tablespoons all-purpose flour; 2 1/2 cups whole milk; 1 bay leaf; 1/3 pound Gorgonzola Dolce cheese, crumbled; One 17-ounce package gnocchi

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.

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Baked Gnocchi with Gorgonzola Cream

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