These were so delicious! I tripled the size of the gnocchi to cut time, so they were the size of a dumpling. Served with honey mustard-glazed green beans and lobster tails for New Year's Eve - what an elegant dish!
Molten Cheese Gnocchi
Stuff homemade potato gnocchi with creamy gouda cheese for a to-die-for appetizer that's worth every minute it takes to prepare.
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- Calories: 443
- Calories from fat: 0.0%
- Protein: 16g
- Fat: 23g
- Saturated fat: 14g
- Carbohydrate: 43g
- Fiber: 2.9g
- Sodium: 686mg
- Cholesterol: 113mg
- 2 pounds russet potatoes (3 large), scrubbed clean
- 4 cups (about 9 oz.) finely grated aged gouda cheese (such as Winchester Sharp)
- 3/4 cup heavy cream
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1 to 2 cups all-purpose flour
- 1 1/2 tablespoons butter, melted
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley
- 1. Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center. Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
- 2. In a small bowl, mix together 3 cups cheese and the cream. Set aside.
- 3. As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl. Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy). Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
- 4. Divide dough and cover one batch with a damp kitchen towel. Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces. Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
- 5. Bring a large pot of salted water to a boil. Top each dough circle with 1/2 tsp. cheese-cream mixture. Gather up dough around filling and pinch to close, then roll into a small, smooth ball. Repeat rolling, filling, and forming with second batch of dough.
- 6. Preheat broiler with rack 4 in. below heating element. Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them. Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
- 7. Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.
- Note: Nutritional analysis is per main-course serving.
The gnocchi can be made through step 5 and kept for a month, frozen in zip-lock plastic bags (freeze on a cookie sheet to harden, then transfer to bags). It's easy to pop down several of these gnocchi before your brain registers how rich they are, so try savoring them slowly.
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