POTATO GNOCCHI AU GRATIN

Homemade potato gnocchi baked with a rich blend of cheddar, gouda and gruyère. A creamy, cheesy comfort dish perfect for family dinners.

TIME: 1 HOUR 25 MINUTES

DIFFICULTY: MEDIUM

SERVINGS: 6

NUTRITIONAL FACTS

Calories

480

Fats

21 g

Saturates

12 g

Carbs

52 g

Sugars

3 g

Protein

20 g

Fibre

3 g

Salt

1.6 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

Peel the potatoes, cut into small pieces and place in a pot.
Fill the pot with water, place over high heat and bring to a boil.
Cook for about 20 minutes until the potatoes are soft.
Drain and spread the potatoes on a tray to cool slightly.
Pass them through a vegetable grinder or mash with a fork into a large bowl.
Add the remaining gnocchi ingredients and knead gently until combined. Add a little extra flour if the dough is too sticky.
Transfer the dough to a lightly floured work surface, dust with a little more flour and knead until smooth and pliable.
Cut small pieces of dough, roll into thick ropes about 2 cm in diameter.
Cut the gnocchi with a knife and press gently with the back of a fork to create ridges.
Drop the gnocchi into salted boiling water and cook for 3 minutes, until they float.
Drain well.
Lightly oil a baking dish, add the gnocchi and sprinkle with the cheese mixture.
Bake in a preheated oven at 200°C (fan) for about 10 minutes, until golden and bubbly.
Let rest 4–5 minutes before serving.