Recipe to make gnocchi with heavy cream and Gruyere cheese
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Add a touch of luxury to your gnocchi with this recipe that calls for heavy cream and Gruyere cheese. It’s an impressive dish to serve to guests, but easy enough to make on a weeknight.
Gnocchi are little dumplings made from potato and flour, and they can be boiled, baked or fried. For this recipe, we’ll be boiling them.
Start by making the gnocchi dough. You’ll need 2 large russet potatoes, 1 1/2 cups of all-purpose flour, 1 teaspoon of salt and 1 egg. Boil the potatoes until they’re soft, then mash them. Add the flour, salt and egg, and mix everything together until it forms a dough.
Next, shape the dough into little balls. Then use a fork to press down on each ball and create a ridged shape. This will help the sauce cling to the gnocchi.
Boil the gnocchi in salted water for 3-4 minutes, or until they float to the surface. Drain them and then add them to a pan with the heavy cream and Gruyere cheese. Cook everything together until the cheese is melted and bubbly
