• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Home-Made Gnocchi with Mornay Sauce (Mf)

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • --------------------------------MORNAY SAUCE--------------------------------
  • 2 tb Unsalted butter
  • 2 tb Flour
  • 2 c Milk
  • Salt and pepper
  • 3/4 c Heavy cream
  • 1/3 c Grated Parmesan cheese plus
  • 1/4 c Grated Parmesan cheese for
  • -topping
  • Salt and pepper


1/3 c Unsalted butter
1 c Milk, plus 2 tablespoons
1 c All-purpose flour
4 lg Eggs
3 1/2 oz Gruyere cheese, grated, plus
1/4 c Gruyere cheese, grated

To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk. Cook
until thickened. Season with salt and pepper. Whisk in 3/4 cream to thin
sauce and add 1/3 cup grated Parmesan cheese.

To make Gnocchi: Melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When
butter has melted, season with salt and pepper. Remove saucepan from heat
and add in 1 cup all purpose flour all at once. Whisk until smooth.

Return saucepan to heat and, with a wooden spoon, cook until the mixture
sizzles and comes away from the sides of the pan. (You are making a
panade). With a rubber spatula transfer to a baking pan and immediately
cover surface with plastic wrap so that a skin does not form. Cool to room

Transfer cooled mixture to a bowl and work in, one at a time, 4 large eggs.
Do not add the next egg until the first is entirely absorbed. When all the
four has been incorporated add 3 1/2 ounces grated Gruyere cheese.

To cook Gnocchi: Bring water to a boil. Fill a pastry bag, fitted with a
3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of
pan and press the dough out. As 1/2 inch of gnocchi dough emerges, with a
knife cut off dough and let it fall into the water. Do in batches of 20 or
30. Cook for 3 to 4 minutes, then remove gnocchi to a cloth towel with a
slotted spoon.(gnocchi will deflate as they cool).

To bake: Preheat oven to 375 degrees. Put some Mornay on bottom of a
shallow gratin dish an arrange gnocchi in one or, at most, two layers.
Spread remaining sauce over top, spreading it evenly. Sprinkle top with 1/4
cup grated Gruyere and bake for 45 minutes or until gnocchi have swollen up
again and absorbed sauce. Serve immediately before gnocchi deflate.

Yield: 4 servings

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?