Gnocchi Potato au Gratin

Servings: 4-5   |   Time: 1 hour



Gnocchi potato:

  • 600 g Potatoes
  • 2 Eggs
  • 200 g All purpose flour
  • 100 g Parmesan or grated gruyere
  • 1 Pinch of salt
  • 1 Pinch of black pepper

Cheese mixture:

  • 100 g Grated Cheddar
  • 100 g Grated Gouda
  • 100 g Gruyere or grated Parmesan
  • 1/4 teaspoon sweet paprika



STEP 1 | Peel the potatoes, cut them into small pieces and put them in a pot.

STEP 2 | Fill the pot with water, and place it on high heat.

STEP 3 | In about 20 minutes from the moment the water starts to boil, the potatoes are ready.

STEP 4 | Strain the potatoes and transfer them to a tray to cool.

STEP 5 | Grind them in a vegetable grinder and put them in a large bowl, or mash the potatoes with a fork.

STEP 6 | Add the rest of the ingredients to the bowl and mix until well mixed. Add a little flour if necessary.

STEP 7 | Transfer the dough to a lightly floured surface and pour a little more flour on top, until the dough forms and does not stick to the hands.

STEP 8 | Take small pieces of dough, and on a lightly floured surface, form long thick cords about 2 cm thick.

STEP 9 | Cut the gnocchi with the knife and shape with the back of the fork.

STEP 10 | Put them in boiling water with salt and boil for 3 minutes, until they all rise to the surface.

STEP 11 | We drain them.

STEP 12 | Grease a pyrex with oil, spread the gnocchi together with the cheese mixture.

STEP 13 | Place in a preheated oven at 200 degrees Celsius for about 10 minutes.

STEP 14 | Before serving, let them cool slightly for 4 to 5 minutes.