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
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