Gnocchi gratin from Nigellissima: Instant Italian Inspiration (page 131) by Nigella Lawson

  • Parmesan cheese
  • mascarpone cheese
  • nutmeg
  • breadcrumbs
  • milk
  • gnocchi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on April 03, 2022

    I made a half quantity, but doubled the milk and just stirred the gnocchi straight in without precooking it - I've been doing gnocchi dishes like that for a while and find them less stodgy and more flavoursome than boiling first. It was very successful! I will follow the earlier note and add some garlic next time.

  • Pizzacat13 on September 24, 2021

    Flavour was yummy. I found I had to turn the broiler on to get the breadcrumbs to colour up and freshly grated nutmeg makes all the difference in the world. Nigella is right though, don't let this sit for too long, it literally starts to seize up as it cools. Not sure what to do with the leftovers- perhaps put them in a waffle maker??

  • Breadcrumbs on July 03, 2015

    P. 131 – Oh my, this was delicious. But then, how could you go wrong with mascarpone and little pillows of potatoey goodness!! This isn’t a dish for every day but it certainly hits the spot in a big way if you’re looking for a special pasta that comes together in no time and packs a big punch. Everyone loved this dish, there wasn’t a scrap left. I veered from the original recipe ever so slightly by melting a little chopped garlic in the pan in some evoo before adding the cheese mixture. The garlic was a great addition and something I’ll continue to use in the future. Outstanding! Photo here:

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.