The Estate Tableat Copperopolis
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French · Side

Gnocchi de Pommes de Terre Gratinés

French-style potato gnocchi: dried-out mashed potato beaten with warm choux paste and Swiss cheese, rolled into fat cylinders, poached below a simmer so they hold together, then baked with butter and cheese until puffed and golden.

  • YieldServes 4 · about 12 gnocchi, 7 cm long
  • Hands-on50 min
  • Total1 h 32 min
  • Difficulty

Ingredients

Potatoes

  • 550 gfloury potatoes, peeled and quartered

Choux paste

  • 120 mlwater
  • 42 gunsalted butter, cut into pieces
  • ½ tspsalt
  • 1 pincheach white pepper and nutmeg
  • 65 gplain flour
  • 2large eggs

Gnocchi

  • 35 gSwiss cheese (Gruyère or Emmental), grated
  • to tastesalt and pepper
  • 2 tbspplain flour, for rolling

Gratin

  • 30 gSwiss cheese, grated
  • 42 gunsalted butter, for the pan, dish and topping, part melted

Diet

  • Vegetarian (lacto-ovo)

Contains

  • Gluten
  • Dairy
  • Egg
  • Birds' eggs (any)
  • Wheat
  • Nightshades (any)
  • Potato (white)
  • Black and white pepper

Taste

  • Salty
  • Umami / savory
  • Richness / fat
  • Aromatic spice

Texture

  • Tender-braised

Equipment

  • Oven
  • Stovetop

Season

  • Fall
  • Winter

Occasion

  • Weekend project

Effort

  • 45–90 min active
  • 1–3 hours total
  • Difficulty 3
  • Make-ahead friendly
  • Kid-friendly

Nutrition

  • Calories: moderate
  • Protein: moderate
  • Carbs: moderate
  • Fat: moderate
  • Fiber: moderate
  • Sodium: moderate

Budget

  • Budget: low

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