Nigella Lawson Gnocchi Gratin

Nigella Lawson’s gnocchi gratin is a quick, indulgent side of shop-bought gnocchi coated in a mascarpone and Parmesan sauce, topped with breadcrumbs and baked until bubbling and golden. It serves 6 as a side, from her book Nigellissima.

She makes it, for preference, with the so-called freshly made gnocchi from the supermarket chill cabinet. They come in 400g packets near her, but if you only find 500g packs, just use two of those, and she’s even used three 400g packets with the same amount of sauce without trouble.

Her one practical tip is about the sauce: she mixes the mascarpone and milk in a bowl first, otherwise she risks spraying her stove with everything. If you’d rather, you can mix them in the casserole before you turn on the heat, just go patiently and slowly.

Nigella Lawson Gnocchi Gratin

Recipe by Pinch Perfect

5.0 from 1 vote

Course: SidesCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

410

kcal

Total time

25

minutes

Nigella’s quick indulgent side from Nigellissima: shop-bought gnocchi in a mascarpone and Parmesan sauce, topped with breadcrumbs and baked golden. Serves 6 as a side.

Ingredients

• 250g mascarpone cheese

• 60ml full fat milk

• 4 tablespoons grated Parmesan (see note)

• freshly ground pepper

• freshly grated nutmeg

• 1 teaspoon Maldon sea salt flakes (or to taste)

• 2 x 400g packets gnocchi

• 2 tablespoons breadcrumbs

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Directions

• Prep: Preheat the oven to 200°C/180°C fan/gas mark 6/400°F and put a pan of water on for the gnocchi.
• Start the sauce: Whisk the mascarpone with the milk in a bowl, then warm it in a shallow flameproof casserole or gratin dish wide enough to hold the gnocchi in roughly a single layer.
• Finish the sauce: Once it starts bubbling, turn off the heat, stir in 3 tablespoons of the Parmesan and whisk until melted. Add a good grinding of pepper, grate in nutmeg, stir, taste, and add salt only if needed. Take off the heat.
• Cook the gnocchi: Salt the boiling water and cook the gnocchi per the packet instructions.
• Combine: Drain and add to the sauce, turning gently to coat. Once in an even layer, mix the remaining Parmesan with the breadcrumbs and sprinkle on top.
• Bake: Bake 15 minutes, until bubbling and golden on top.
• Rest: Let it sit 5 to 10 minutes before serving. Don’t leave it longer than 15 minutes, or too much of the gloriously gooey sauce gets absorbed.

Notes

• (which gnocchi): Nigella prefers the “fresh” chill-cabinet gnocchi. Packet sizes vary: use two 400g packs, or two 500g packs, and she’s even used three 400g packs with the same sauce without trouble.
• (mix mascarpone first): Whisk the mascarpone and milk together in a bowl before heating, or you risk the mixture spraying up as it warms. Alternatively, combine them in the cold pan before turning on the heat.
• (make it vegetarian): Parmesan isn’t vegetarian (it’s made with animal rennet), so use a vegetarian hard-cheese alternative to make the dish suitable for vegetarians.
• (don’t over-rest): Serve within 15 minutes of coming out of the oven. Leave it longer and the gnocchi soak up too much of the creamy sauce, losing the gooeyness that’s the whole point.
• (not make-ahead): Nigella says it’s not advisable to make ahead. Refrigerate leftovers within 2 hours and eat within 3 days, reheating in the microwave until piping hot throughout.

FAQs

What kind of gnocchi should I use?

Nigella’s preference is the “freshly made” style of gnocchi sold in the chill cabinet of the supermarket, rather than the dried, shelf-stable or frozen kinds, as they have the best soft, pillowy texture for this. You don’t make the gnocchi from scratch; this is a quick assembly dish built around a good shop-bought pack.

Packet sizes vary by brand and country, so she’s relaxed about it: use two 400g packets, or two 500g packets if that’s what you find, and she’s even stretched it to three 400g packets with the same quantity of sauce without a problem. So you have room to make it go further. Frozen gnocchi work too, just cook them for longer per the packet. Whatever you use, don’t overcook them, as they turn gluey.

Why mascarpone instead of a flour-based white sauce?

Speed and richness. A traditional gratin would start with a roux-based béchamel, but Nigella’s genius shortcut is to use mascarpone, which melts into an instant, luxuriously creamy sauce with just a splash of milk, no flour, no lengthy stirring. It makes this a genuinely quick, weeknight-easy dish that still tastes indulgent.

The mascarpone gives a thick, gooey, velvety coating, enriched with Parmesan for savoury depth and seasoned with pepper, nutmeg and salt. The nutmeg is a classic touch with creamy cheese sauces and adds a subtle warmth. Because mascarpone is rich, this is unapologetically a treat of a side dish. For a similarly creamy baked comfort dish there’s her crab mac ’n’ cheese.

How do I stop the sauce splattering when I heat it?

This is Nigella’s own practical tip, born of experience. Whisk the mascarpone and milk together thoroughly in a bowl first, before they go anywhere near heat, otherwise, she warns, you risk spraying your stove with everything as the cold cheese hits the hot pan and spits.

If you’d rather use one less bowl, the alternative is to combine the mascarpone and milk directly in the cold casserole dish, mixing them smooth before you turn on the heat, then warming gently. Either way, the goal is a smooth, lump-free sauce. You only need to warm it until it starts to bubble, then take it off the heat to stir in the Parmesan, so it melts without the sauce splitting or catching.

Why shouldn’t I let it sit too long before serving?

Timing matters with this one. Nigella is specific: rest it for 5 to 10 minutes after baking (so it’s not mouth-scaldingly hot), but don’t let it stand longer than 15 minutes. The reason is that the gnocchi keep absorbing the sauce as they sit, and leave it too long and too much of that gloriously gooey, creamy sauce soaks in, leaving the dish drier and less luscious.

So this is a cook-and-serve dish, best eaten soon after it comes out of the oven when the sauce is still molten and coating. It’s one reason she says it’s not advisable to make ahead. Time it to be ready just before you sit down. A short rest stops the cheese sauce being lava-hot and lets it set slightly for serving.

Can I make it ahead or reheat leftovers?

Nigella advises against making it ahead, because it’s at its best fresh, when the sauce is still gooey and the breadcrumb top crisp. Assembled and left, the gnocchi absorb the sauce and the texture suffers, so it’s really a quick, make-it-and-eat-it dish rather than a prepare-in-advance one. The good news is it takes barely 25 minutes start to finish.

Leftovers, though, keep fine. Cover and refrigerate within 2 hours of cooking and eat within 3 days, reheating in the microwave until piping hot all the way through. The reheated version won’t be quite as gooey as fresh, but it’s still comforting. Don’t freeze it, as creamy dairy sauces can turn grainy. It’s best thought of as a fresh, last-minute treat.

What should I serve it with?

It’s a rich, creamy side, so it pairs best with simply cooked mains that won’t compete. Nigella serves it as a side, and it’s lovely alongside roast or grilled chicken, a plain roast, sausages, or any simply cooked meat where a creamy, cheesy accompaniment is welcome in place of potatoes.

Because it’s so indulgent, balance it with something fresh and sharp: a crisp green salad with a tangy dressing, or a plain green vegetable like broccoli, spinach or green beans, to cut through the richness. It could also be a comforting small main for two to three people with a big salad. Keep the rest of the plate simple and let the gratin be the treat, much like her chilli cheese garlic bread. There’s more on the Nigella Lawson recipes page.