My Grandma’s Cooking: Potato Gnocchis in Heavy Cream

Continuing on the “Grandma’s Cooking” series and the not-so-healthy-but-yummy recipe trend…

I posted my Grand Ma’s version of Gratin Dauphinois (Potato Gratin) earlier. This week, it’s Gnocchis time! (which is my mum’s recipe)

Potato Gnocchis, if you are wondering, are little squishy lumps of a potato-based batter. I find them either in the frozen section or in the World Food section (in air tight container - sort of like fresh pasta) of my grocery store. However, if you’re feeling adventurous, you can try and make them yourself: ella at foodpluspolitics.com posted how to make gnocchis from scratch. I’m tempted to try.

Hubby doesn’t like Gnocchis. Why? “Because they look like big worms!”. He doesn’t know what he’s missing, that’s all.

Gnocchis can be cooked with an assortment of sauces, herbs and sauces. My favorite is with heavy cream and shredded cheese (that’s where the “not-so-healthy-but-yummy” comes in!)

The directions are super simple.

What you’ll need:

• 1 box of gnocchis (about 1 lb.)
• Heavy cream
• Your favorite shredded cheese (Mozzarella is a good choice is you don’t know where to start)

What you’ll need to do:

• Bring 3 quarts of water to a boil
• Pre-heat your oven to 375°F
• Empty the box of gnocchis. They are cooked when they all reach the surface, which should take 5-7 minutes
• Drain the gnocchis and place them in a loaf dish
• Pour some heavy cream… just until you start seeing the liquid through the gnocchis (the idea is the same as with the potato gratin, you do not want to cover)
• Sprinkle the shredded cheese
• Place in the oven for 15-20 minutes - we just want the cheese to melt and turn a nice crispy golden color
• Enjoy!

Photo: taste.com.au - Baked four-cheese gnocchi with walnuts