Gnocchi gratin

Ingredients

• 900 g Potatoes
• 490 ml Milk
• 5 tbsp Butter, unsalted
• 240 g All purpose flour
• 120 g Parmesan, grated
• 1 tbsp Crispy bread crumbs
• 1 tsp Fine sea salt

Method

1. Prepare the gnocchi; heat oven to 180C.
2. Prick the potatoes, skin on, and place directly on a wire rack and bake for 1 1/2 hours.
3. Place the potatoes aside to cool.
4. Once cooled enough, cut in half and scoop the flesh using a spoon.
5. Place the potato flesh in a ricer or mill and force through the machine.
6. Spread the riced potatoes onto a baking sheet to cool completely.
7. Sprinkle 150g flour over the potatoes and some salt.
8. Mix the dough using a bench scraper, by lifting and scraping the dough until the flour is incorporated.
9. Cut the dough into 8 pieces and shape each into a log.
10. Place the log in front of you and by rolling back and forth, shape into a cylinder.
11. Cut each cylinder into 1.5cm pieces.
12. Repeat with remaining dough and cover with aluminum foil and refrigerate for 1 hour.
13. In a meantime, prepare the sauce; melt the butter in a saucepan.
14. Add the flour and cook until bubbly.
15. Pour in the milk and whisk until smooth.
16. Continue to cook until slightly thick.
17. Season to taste.
18. Cook the gnocchi in a salted simmering water for 2-3 minutes.
19. Transfer the gnocchi using a slotted spoon into a baking sheet.
20. Pour the white sauce over gnocchi and sprinkle with grated parmesan.
21. Top evenly with breadcrumbs and bake for 30 minutes.
22. Serve warm.