Baked potato gnocchi

Ingredients

• 1 kgfloury potatoes
• about 350 gplain flour
• 1egg
• 50 ggrated Parmesan
• to tastesalt
• 70 gmargarine (or butter)
• 70 gplain flour
• 1 litremilk
• 50 ggrated Parmesan
• to tastesalt
• to tastenutmeg

Instructions

1. 1

   Make the béchamel

   Prepare the béchamel using the stated quantities.

2. 2

   Boil the potatoes

   Boil the potatoes in salted water, peel them and press them through a potato ricer.

3. 3

   Mix the dough

   Put the potato purée in a bowl and leave it to cool until just warm. Add the well-sifted flour, egg, 50 g Parmesan and a teaspoon of salt.

4. 4

   Knead until smooth

   Work the ingredients together until evenly combined and the dough is soft and elastic.

5. 5

   Cool the dough

   Turn it out on to a floured work surface, flatten it and leave it to cool.

6. 6

   Cut the rounds

   Once the dough has firmed up well, cut out 6 cm-diameter discs using a pastry cutter or a glass.

7. 7

   Arrange in the dish

   Grease a rectangular baking dish with butter and arrange the discs inside, overlapping them slightly.

8. 8

   Add Parmesan

   Sprinkle generously with Parmesan.

9. 9

   Bake until golden

   Cover with the béchamel and bake in a preheated oven at 200°C for 20 minutes, until a golden crust forms on top.

10. 10

    Serve hot

    When cooked, take the gratin from the oven and serve.

What are baked potato gnocchi?

Gnocchi are Italian dumplings, often made with potato and flour. This version shapes the dough into discs rather than the familiar ridged pieces, then layers them in a dish for baking.

The combination of soft potato dough, béchamel and Parmesan makes this a rich, oven-finished variation. The golden top provides contrast to the tender layers underneath.

Nutrition and macros by portion

The nutrition label shows one serving as written: 980 calories, 35g protein, 142g carbs, 31g fat.

Potatoes and flour provide most of the carbohydrates, while the milk, margarine or butter, and Parmesan contribute much of the fat. The egg, milk and Parmesan also supply protein. Serve a moderate portion with a generous side of vegetables or salad to balance the meal.

Choose potatoes that stay fluffy

Potatoes: floury varieties mash easily and help make a light dough. Boil them until tender, then peel and rice them while they are still warm.

Flour: sift it before adding so it blends evenly into the potato. The stated amount is approximate, so bring the dough together without working it more than necessary.

Handle the dough gently

Mixing: combine the ingredients until the dough is soft and elastic, as directed. Avoid prolonged kneading, which can make potato dough heavy.

Cooling: flatten the dough on a floured surface and let it firm up before cutting. This makes the discs easier to lift and arrange.

Layer for an even gratin

Arrangement: place the 6 cm discs in a buttered rectangular dish, overlapping them just a little. Close layering helps the portions hold together once baked.

Béchamel: spread it over the assembled discs so the surface is covered, then add the Parmesan. Together they form the creamy layer and browned finish.

Watch the surface as it bakes

Oven: bake at 200°C for 20 minutes, following the recipe's timing. The useful visual cue is a golden crust across the top.

Serving: take the dish to the table once it is cooked. Letting it stand briefly can make the layered portions easier to serve.

What to serve alongside

A crisp green salad or simply dressed seasonal vegetables pair well with the creamy béchamel and potato. Their fresh, lightly acidic flavours offer a contrast to the Parmesan topping.

For a fuller meal, serve the gnocchi with cooked greens or roasted vegetables. Keep additional sauces modest, since the dish already has a béchamel coating.

Recipe notes & tips

• Use a potato ricer for an even purée with no lumps.
• Sift the flour before mixing it into the potatoes.
• Let the flattened dough cool and firm up before cutting the discs.
• Flour the work surface lightly to make the dough easier to handle.
• Overlap the discs only slightly so the béchamel can cover the whole dish.
• Check for a golden crust at the end of the 20-minute bake.

Variations

• Fresh herbs: add chopped parsley to the béchamel for a herbal note.
• Pepper: season the béchamel with black pepper alongside the nutmeg.
• Cheese topping: replace some of the Parmesan topping with another hard grating cheese.
• Vegetable layer: add a thin layer of cooked greens between the discs.
• Individual portions: arrange the discs in small ovenproof dishes and bake until golden.

Common mistakes to avoid

• Wet potatoes: drain them well after boiling so excess water does not make the dough sticky.
• Lumpy purée: press the potatoes through a ricer while warm for a smoother mixture.
• Overworking the dough: stop once it is combined and elastic to avoid a dense texture.
• Cutting too soon: allow the flattened dough to cool and consolidate before shaping the discs.
• Bare patches: spread the béchamel over the assembled discs so the top is covered.
• Pale topping: bake until the surface has formed the golden crust described in the method.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an ovenproof dish at 180°C until piping hot throughout; cover loosely if the top is browning too quickly.

Frequently asked questions