A creamy, cheesy baked gnocchi dish with heavy cream, sage, and Gruyere cheese that's crispy on top and tender inside.

italian

french

Nutrition

Rich in calcium and protein from dairy products but high in saturated fat and calories from heavy cream and cheese.

Calories	356 kcal
Energy	1491 kJ
Protein	11 g
Total Fat	27 g
Saturated Fat	18 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	8 g
Cholesterol	85 mg
Carbohydrate	23 g
Sugars	2 g
Dietary Fibre	1 g
Sodium	350 mg

*per serving

VegetarianPescatarianHalalKosherNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnervegetarianthanksgivingmain coursecasseroleoven and roastingfamily friendly

Gnocchi Parisienne

NYT Cooking (Ali Slagle)

8

Name: Gnocchi Parisienne — Tasty Bites
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cup pint Heavy Cream; 2 Garlic Cloves (finely grated); 2 tablespoon packed Sage Leaves (finely chopped, or 1 tablespoon dried); 0.25 teaspoon Nutmeg (finely grated, optional); Salt And Black Pepper (to taste); 2 package Potato Gnocchi (16 to 18 ounce); 2 ounce cup Gruyere (coarsely grated); 1.75 ounce cup Parmesan (finely grated)

servings

0

per serve

0

minutes

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Ingredients

2 cup pint Heavy Cream

2 Garlic Cloves finely grated

2 tablespoon packed Sage Leaves finely chopped, or 1 tablespoon dried

0.25 teaspoon Nutmeg finely grated, optional

Salt And Black Pepper to taste

2 package Potato Gnocchi 16 to 18 ounce

2 ounce cup Gruyere coarsely grated

1.75 ounce cup Parmesan finely grated

Equipment

Baking dish

Grater

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. Bake until the top is browned and crisp, 30 to 35 minutes. Let rest for a few minutes before serving.