I found a container of fresh mozzarella in the back of the refrigerator and have no recollection of buying it and it doesn’t match anything on the weekly menu. It was already at its expiration date, but I didn’t want to make pizza again. Only ten days to go to meet my one year of continuous real food blogging, so I can’t stop with new recipes now!
The mozzarella was the egg-size balls, but use whatever you have – the packages come in different sizes. Here is a luscious recipe to use your own gnocchi. You can use a package of ready-made gnocchi but the texture is better with homemade.
Gnocchi Gratin
1 lb gnocchi
1 C heavy cream
1 t rosemary
1 t oregano
1” grated fresh ginger
1/4 C parmesan
1 pt canned tomatoes or a can of stewed
1/4 C fresh chopped basil
2-8 ounces fresh shredded mozzarella
Preheat oven to 350. Spread gnocchi in a 9 x 13 baking dish.
Heat the cream, rosemary, oregano, and ginger in a small pot until it’s about to start to boil. Whisk in parmesan and flour; heat and stir to melt the parmesan and thicken.
Pour cream mixture evenly over gnocchi. Spread tomatoes and basil evenly over gnocchi. Top with shredded mozzarella. Bake 25–30 minutes until the topping is starting to brown. Here are pictures of before and after baking.
